%0 Journal Article
%T QUALIDADE E VIDA ¨²TIL DE MAM O ¡®FORMOSA¡¯ MINIMAMENTE PROCESSADO SUBMETIDO A DIFERENTES TRATAMENTOS
%A SILVA
%A Joana Diniz Rosa da
%A BRUNINI
%A Maria Am¨¢lia
%J Nucleus
%D 2009
%I Funda??o Educacional de Ituverava
%X The objective of this work was to evaluate the quality and shelf life of Formosa¡± papaya minimally processed and treated with bi-destilled water, sodium hypochlorite at 2% solution, calciumchloride at 1% solution, ascorbic acid at 1% solution, citric acid at 1% solution, packged into polyethylene terephthalate trays covered with PVC plastic film with 0,012mm of thickness and stored at 5 1¡ãC with 85 to 90% R.U and at 9 1oC, with 85 to 90% R.U. The papaya minimally processed were evaluated to fresh weigh lost, respiratory rate, titrable acidily, total soluble solids, soluble carbohydrates, vitamin C, and texture appearance. The papaya a minimally processed treated with bi-distilled water and sodium hipochlorite at 2% solution had shelf life of six days, independent of storage temperature; the respiration rate varied during the the storage time; after cut the tatrable acidity, soluble solid and soluble carbohydrate had interference of the treatments and varied during storage time; in the papaya minimally processed and stored at 5 1¡ãC the use of sodium hypochlorite at 2% and in the stored at 9 1oC the use of bi-destilled water was the best for retention the vitamin C values at the ande of storage time; the texture of minimally processed products, independent of temperature storage and treatments decreasing; papaya minimally processed treated with bi-distilled water and hipocholorite 2% solution had goodacceptance, into acceptable limit, independent of the storage temperature.O objetivo deste trabalho foi avaliar a qualidade e vida ¨²til de mam o ¡®Formosa¡¯minimamente processado e tratados com ¨¢gua bi-destilada, solu  o de hipoclorito de s¨®dio a 2%, solu  ode cloreto de c¨¢lcio a 1%, solu  o de ¨¢cido asc¨®rbico a 1% e com solu  o de ¨¢cido c¨ªtrico a 1%. Ap¨®s otratamento os produtos foram acondicionados em bandejas de polietileno tereftalato, revestidasexternamente com filme pl¨¢stico de PVC, estic¨¢vel e autoaderente de 0,012mm de espessura earmazenados ¨¤ temperatura de 5 1oC com 85 a 90% U.R e ¨¤ de 9 1oC com 85 a 90% U.R. Os produtosforam avaliados, diariamente, quanto ¨¤ perda de massa fresca, taxa respirat¨®ria, acidez total titul¨¢vel,s¨®lidos sol¨²veis totais, carboidrato sol¨²vel, vitamina C, textura e apar¨ºncia. Atrav¨¦s dos resultadosobtidos pode-se concluir que o mam o minimamente processado e tratado com ¨¢gua bi-destilada esolu  o de hipoclorito de s¨®dio a 2% tiveram vida ¨²til de seis dias, independente da temperatura dearmazenamento; a temperatura de 9 1oC foi a que proporcionou as maiores perdas de massa fresca; a taxarespirat¨®ria variou durante todo o per¨ªodo
%K Carica papaya L.
%K Minimally processed products
%K Shelf life
%K Quality
%K Storage
%K Temperature - Mam o
%K Produtos minimamente processados
%K Vida ¨²til
%K Qualidade
%K Armazenamento
%K Temperatura
%U http://www.nucleus.feituverava.com.br/index.php/nucleus/article/view/151/278