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Search Results: 1 - 10 of 1442 matches for " SARZI BIANCA "
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Avalia??o física e química de produtos minimamente processados de abacaxi-'Pérola'
SARZI, BIANCA;DURIGAN, JOSé FERNANDO;
Revista Brasileira de Fruticultura , 2002, DOI: 10.1590/S0100-29452002000200012
Abstract: the aim of the present study was to determine the physical and chemical characteristics of minimally processed products of 'pérola' pineapples, "roundels" and "halves," stored under different temperatures (3oc, 6oc and 9oc). the fruits, selected according to degree of maturation and absence of injury, were washed, disinfected with chlorine (200 mg.l-1) and stored at 10oc for 12 h before processing. the minimally processed product was packaged in styrofoam trays covered with a stretchable pvc film ("halves") or in polyethylene terephthlate trays ("roundels") and stored under refrigeration. the product was then examined every 3 days with regard to texture, coloration, ph, and contents of total soluble solids, total titratable acidity, ascorbic acid and soluble and reducing sugars. during the storage, the product became less firm and its pulp appeared dark. the contents of the soluble and reducing sugars and total soluble solids weren't affected by the type of preparation, temperature or packaging. the levels of total titratable acidity increased and were influenced by the temperature, with those products kept at 9oc showing the highest levels, resulting in a decrease in ph. the products stored at 9oc also showed a more rapid development in the dark, in the reduction of the level of ascorbic acid and a shorter shelf life (6 days), while for those stored at 3oc and 6oc this period was 9 days. from the results obtaineds, it could be concluded that the storage temperature is a limiting factor for the shelf life of these products.
Avalia o física e química de produtos minimamente processados de abacaxi-'Pérola'
SARZI BIANCA,DURIGAN JOSé FERNANDO
Revista Brasileira de Fruticultura , 2002,
Abstract: O objetivo deste trabalho foi avaliar, física e quimicamente, produtos minimamente processados de abacaxi-'Pérola', "rodelas" e "metades", armazenados sob diferentes temperaturas (3masculineC, 6masculineC e 9masculineC). Frutos selecionados, quanto ao grau de matura o e ausência de danos, foram lavados, desinfeccionados com cloro (200 mg.L-1) e armazenados a 10masculineC, por 12 horas, antes do processamento. O produto minimamente processado foi embalado em bandejas de isopor recobertas com filme de PVC esticável ("metades") ou bandejas de tereftalato de polietileno ("rodelas") e armazenado sob refrigera ; o, com avalia o a cada 3 dias, quanto à textura, colora o, pH, e conteúdos de sólidos solúveis totais, acidez total titulável, ácido ascórbico e de a úcares, solúveis e redutores. Durante o armazenamento, o produto tornou-se menos firme, e sua polpa apresentou escurecimento. Os conteúdos de a úcares solúveis e redutores e de sólidos solúveis totais n o foram afetados pelo tipo de preparo, temperatura ou embalagem. Os teores de acidez total titulável aumentaram e foram influenciados pela temperatura, sendo que os mantidos a 9masculineC apresentaram os maiores teores, havendo, como conseqüência, decréscimo no pH. Os produtos armazenados a 9masculineC também apresentaram evolu o mais rápida no escurecimento, na redu o do teor de ácido ascórbico e menor vida útil (6 dias), enquanto, para os armazenados a 3masculineC e 6masculineC, este período foi de 9 dias. Os resultados obtidos permitiram concluir que a temperatura de armazenamento foi o fator limitante para a vida útil destes produtos.
Temperatura e tipo de preparo na conserva??o de produto minimamente processado de abacaxi-'Pérola'
SARZI, BIANCA;DURIGAN, JOSé FERNANDO;ROSSI JúNIOR, OSWALDO DURIVAL;
Revista Brasileira de Fruticultura , 2002, DOI: 10.1590/S0100-29452002000200020
Abstract: the aim of the present study was to determine the effects of two types of preparation ("roundels" and "halves") and of different storages temperatures (3oc, 6oc and 9oc) on the preservation of the minimally processed product of 'pérola' pineapples. the fruits, after being selected, washed and disinfected with chlorine, were stored for 12 h at 10oc, before being processed under hygienic conditions, packaged in polyethylene terephthalate trays ("roundels") or in styrofoam trays covered with a stretchable polyvinyl chloride film ("halves"), and stored for up to 12 days. the products were evaluated regarding the evolution of the internal atmosphere in the packaging, respiration, quantity of juice drained, and the development of fresh mass and appearance. during the storage period, tests were made for consumer acceptability, at the start of the study and while appearance and microbiological analysis allowed. the presence of mesophilic bacteria and fecal and total coliform bacteria was determined every three days. during storage, the percentage of o2 in the packages showed a decrease, while that of co2 increased up to 20% for the "halves" and up to 1.86% for the "roundels." the extent of the cuts in the preparation had a direct influence on respiration, as with the losses of juice and fresh mass. the temperature influenced the respiration and was a limiting factor in the product's shelf life, since the products stored at 9oc were preserved for 6 days, while those kept at 3oc and 6oc, for up to 9 days.
Temperatura e tipo de preparo na conserva o de produto minimamente processado de abacaxi-'Pérola'
SARZI BIANCA,DURIGAN JOSé FERNANDO,ROSSI JúNIOR OSWALDO DURIVAL
Revista Brasileira de Fruticultura , 2002,
Abstract: O presente trabalho teve como objetivo avaliar o efeito do tipo de preparo ("rodelas" e "metades") e da temperatura de armazenamento (3masculineC, 6masculineC e 9masculineC) na conserva o de produto minimamente processado de abacaxi-'Pérola'. Os frutos, depois de selecionados, lavados e desinfectados com cloro, foram armazenados por 12 horas a 10masculineC, antes de serem processados sob condi es higiênicas, embalados em contentores de polietileno tereftalatado ("rodelas") ou bandeja de isopor recoberta com filme de cloreto de polivinila esticável ("metades") e armazenados por até 12 dias. Os produtos foram avaliados quanto à evolu o da atmosfera interna na embalagem, respira o, quantidade de suco drenado e evolu o da massa fresca e da aparência. Foram testadas, durante o período de armazenamento, a aceitabilidade pelos consumidores, no início do experimento e enquanto a aparência e a análise microbiológica permitiram. A presen a de bactérias mesofílicas e coliformes totais e fecais foi avaliada a cada três dias. Durante o armazenamento, a porcentagem de O2 nas embalagens apresentou decréscimo, enquanto a de CO2 aumentou até 20% para as "metades" e até 1,86% para as "rodelas". A intensidade dos cortes no preparo teve influência direta na respira o, assim como nas perdas de suco e de massa fresca. A temperatura influenciou na respira o e foi fator limitante à vida de prateleira do produto, pois os produtos armazenados a 9masculineC, conservaram-se por 6 dias, enquanto os mantidos a 3masculineC e 6masculineC, por até 9 dias.
Mangas minimamente processadas amadurecidas naturalmente ou com etileno e armazenadas em diferentes embalagens
Souza, Bianca Sarzi de;Durigan, José Fernando;Donadon, Juliana Rodrigues;Souza, Paulo Sergio de;
Revista Brasileira de Fruticultura , 2006, DOI: 10.1590/S0100-29452006000200026
Abstract: fresh cut 'tommy atkins' tree-ripe mangos or with ethylene application were evaluated. ethylene-ripe fruits were harvest mature-green stage and treated with ethylene (1g.l-1) and kept in chambers, for 12 hours, at 23-25oc and 85-90 rh. fruits were selected, washed with detergent, sanitized (200mg.l-1 of chlorine) and stored for 12 hours at 10oc. after this period, they were processed under aseptic conditions at 12oc, packed in pet trays or polystyrene trays covered with pvc film and stored at 3oc. they were evaluated, every 3 days, for pulp firmness and color, ascorbic acid, soluble solids (ss), titratable acidity (ta), soluble and reduced carbohydrates and starch contents, ss/ta ratio, ph and peroxidase activity. during storage period, mango slices became firmer and maintained yellow, but darken, which was indicated by reduction in luminosity. ascorbic acid contents of ethylene-ripe mango slices were lower than tree-ripe. the acidity decreased during the storage with the ethylene-ripe showing the highest values and lowest ph. the products of ethylene-ripe mango presented the highest ss values, but lowest ss/ta ratio, indicating acid taste. soluble carbohydrates and starch contents have not shown variation with definite trend, but the reducers carbohydrates presented increment and peroxidase activity decreased during the storage. fresh-cut products of tree-ripe mango were superior to the ethylene-ripe, keeping good quality and adequate appearance for commercialization until the 13th day, while the ethylene-ripe maintained it for 11 days.
Conserva??o de mam?o 'Formosa' minimamente processado armazenado sob refrigera??o
Souza, Bianca Sarzi de;Durigan, José Fernando;Donadon, Juliana Rodrigues;Teixeira, Gustavo Henrique de Almeida;
Revista Brasileira de Fruticultura , 2005, DOI: 10.1590/S0100-29452005000200021
Abstract: this work aimed to evaluate the quality of fresh cut 'formosa' papaya, sliced or in halves, stored under different temperatures (3oc, 6oc, and 9oc). selected fruits were used with regards to ripening degree and absence of damages. they were washed, disinfected with chlorine (200 mg.l-1) and stored at 10oc for 12 hours and processed manually, at 12oc. fruits, after peeling, were cut in slices (5.0 x 2.5 cm) or in longitudinal halves without the extremity, which were rinsed (20 mgcl.l-1) and drained for 2-3 minutes and then packed in polyethylene terephthalate trays - clamshell (slice) or in styrofoam tray covered with polyvinyl chloride stretchable film (half) and immediately stored under refrigeration. evaluations of these products were done every 3 days, for firmness, color, ph and contents of soluble solids, titration acidity, ascorbic acid and soluble and reduced carbohydrates. during the storage period, the slices became firmer and darker. contents of soluble and reduced carbohydrates and total soluble solids were not affected by type of cut, storage temperature or packing. titration acidity content increased in the slices and decreased in the halves and was influenced by the temperature. no losses of ascorbic acid content were determined during storage and neither influences the packages. products showed ten days of shelf life.
PRODUTOS MINIMAMENTE PROCESSADOS DE MANGAS "PARVIN" CONSERVADOS EM DIFERENTES EMBALAGENS
Juliana Rodrigues DONADON,José Fernando DURIGAN,Bianca Sarzi de SOUZA,Maria Aparecida LIMA
Alimentos e Nutri??o , 2009,
Abstract: Mangas “Parvin” amadurecidas, foram lavadas, higienizadas, refrigeradas e descascadas. A polpa foi cortada em cubos e embalada em copos e sacos plásticos de PEBD, e em bandejas de PET. O processamento foi feito a 10oC e o armazenamento a 3oC, quando eram avaliadas quanto ao aroma, aparência, colora o, sólidos solúveis totais (SST), acidez total titulável (ATT) e ácido ascórbico (AA). Determinou-se também a concentra o de O2 e CO2 na atmosfera das embalagens, a respira o e a contagem microbiológica. Todas as embalagens conservaram o aroma da fruta fresca, enquanto que para a manuten o da aparência, os copos foram os mais eficientes (11 dias). A colora o evoluiu de amarelo escuro para amarelo alaranjado durante o período de armazenamento. As altera es nos teores de SST, ATT e AA foram pouco expressivas. A respira o dos peda os recém-preparados foi de 67,97 mLCO2.kg-1 .h-1 . A atmosfera interna das embalagens apresentou redu o na porcentagem de O2 e estabilizou-se em 15-18% e a porcentagem de CO2 aumentou até 5,2%, estabilizando-se em 1,5-5,0%. A contagem microbiana foi baixa, com valores de 4,0.101 UFC/g para mesófilos, < 3,0/g para coliformes totais e ausência de fecais, durante 14 dias. A vida útil dos produtos variou de 8 a 11 dias. PALAVRAS-CHAVE: Mangifera indica; embalagem; pré-cortado; manga 'Parvin'; produto minimamente processado.
Conserva??o pós-colheita de abacaxi 'Pérola' colhido no estádio de matura??o "pintado" associando-se refrigera??o e atmosfera modificada
Souto, Rosilene Ferreira;Durigan, José Fernando;Souza, Bianca Sarzi de;Donadon, Juliana;Menegucci, Jo?o Luiz Palma;
Revista Brasileira de Fruticultura , 2004, DOI: 10.1590/S0100-29452004000100008
Abstract: this work was conducted to evaluate the effect of refrigerated and modified atmosphere storage conditions on the quality of 'perola' pineapple fruits. the fruits were kept under refrigerated storage conditions at 8oc and 90%rh for 17 days, when they were transferred to environmental conditions (25 oc, 75-80%rh). the evaluations were carried out during the reception and after 5, 9, 13, 17, 21, 25 and 29 days. the experimental design was completely randomized in a factorial scheme (6x8), with six treatments (control, two waxes, and three plastic film) and eight evaluation times. the evaluated parameters were: color, rot, internal browning, ph, contents of total soluble solids (tts), total titratable acidity -(tta), ascorbic acid, and soluble and reducing sugars. during the storage were observed:that fruits yellowish, and increase in ph, tss/tta ratio, and sugars. there was a direct correspondence between the chilling occurrence and storage time. the chilling symptoms begins four days after the fruits were removed to environmental conditions, and was higher in the unpacked and waxed fruits. the peld and pvc films delay the chilling symptoms.
Características químicas de abacaxi 'Pérola' após tratamento com calor e armazenagem em três temperaturas
Souto, Rosilene Ferreira;Durigan, José Fernando;Santos, Leandra Oliveira;Souza, Bianca Sarzi de;Menegucci, Jo?o Luiz Palma;
Revista Brasileira de Fruticultura , 2010, DOI: 10.1590/S0100-29452010005000017
Abstract: the effects of heating the fruits at 40oc for 24 hours and different storage temperatures (8oc, 14oc and 25oc, at 90% rh) to postharvest conservation of 'pérola' pineapple fruit, harvested on "pintado" maturation stage. the evaluations were carried at the beginning (day 0), for initial characterization of the fruit and after 1, 5, 9, 13, and 17 days, with the fruit kept under refrigeration were transferred to environmental condition at 25oc and 75-80% rh and evaluated at the 21, 25, 29 days. it was used an entirely randomized experimental design, in a factorial scheme of 2x3x9, with fruit thermally treated or non-treated fruits, storage at 25oc, 14oc, and 8oc and 9 different evaluation periods. the fruit were evaluated for rottenness and pulp darkening incidence, pulp color and appearance, soluble solids (ss), titratable acidity (at), soluble and reducer sugars and ascorbic acid content, besides ss/at ratio. the results indicate that the pulp color became more yellow during the refrigerated period, while the titratable acidity increased. during this period, the ss/at rate lowered, but increased with the fruit were transfered to the environment, while the soluble and reducer sugars content decreased initially, before stabilizing. the ascorbic acid content had no significant variations, but showed a tendency of increasing. the fruit kept under environmental conditions did not show signs of chilling injury that were observed in the fruits after 8 days at refrigeration, after being taken out to the environmental conditions, with greater intensity in those thermally treated fruits.
Respostas pós-colheita de abacaxi 'Pérola' no tratamento com calor e armazenagem refrigerada
Souto, Rosilene Ferreira;Durigan, José Fernando;Santos, Leandra Oliveira;Souza, Bianca Sarzi de;Menegucci, Jo?o Luiz Palma;
Revista Brasileira de Fruticultura , 2010, DOI: 10.1590/S0100-29452010005000098
Abstract: this work aimed to evaluate the effect of different temperature storage and a initial treatment at 40 oc for 24 hours, to preserve 'perola' pineapples. pineapples were harvested at "pintado" ripening stage, heated and stored under environmental condition (25 oc and 75-80% rh) or refrigerated during 17 days at 8 oc or 14 oc. after this period the pineapples were transferred to environmental condition. the evaluations were carried out at the beginning of the experiment (day 0) and after 1, 5, 9, 13 or 17 days. the cold stored fruits were transferred to a ambient condition and evaluation were at carried out 21, 25, or 29 days. an entirely randomized experimental design was used, in a factorial scheme of 2x3x9 to analyze the following factors: heat and non heated fruits, three different storage temperatures and different evaluation periods. the pineapples were evaluation for fresh weight loss; external color; of the resistance rind, stem and pulp; pulp yeld; incidence of decay and overall appearance, aswell as respiration rates. fresh weight losses and skin and pulp resistance fruits stored under ambient condition were higher compared to cold stored fruit with variation of the skin color, from green to yellow as time went by. the fruits kept under cold condition had a shelf life of 29 days while the ones kept at 25 oc were discarded after 17 days. heat treated fruit showed the highest respiration rates, while pineapples kept at 8 oc showed the lowest rates under refrigeration and ambient conditions.
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