%0 Journal Article
%T Qualidade de mandioquinha-salsa minimamente processada: Uso de antioxidantes
%A Elisangela Elena Nunes
%A Eduardo Val¨¦rio de Barros Vilas Boas
%A Andrea Luiza Ramos Pereira Xisto
%J Journal of Biotechnology and Biodiversity
%D 2011
%I Federal University of Tocantins
%X It was aimed in this work to evaluate the effect of different antioxidants on preventing browning during the storageof fresh-cut peruvian carrot. The roots of the cv. Amarela de Senador Amaral were screened, washed, sanitized,peeled and sliced. The sanitized slices were immersed into the following treatments: control (distilled water), 0.5%cysteine, 1% ascorbic acid, 0.5% cysteine + 1% ascorbic acid. Following, they were packed and stored (5 ¡À 1oCand 98% RH) for 15 days. Samples were analyzed every 3 days. The experimental design was completelyrandomized in a factorial 4 x 6, namely 4 chemical treatments (control, solution of 0.5% cysteine, solution of 1%ascorbic acid and solution of 1% ascorbic acid + 0.5% cysteine) and 6 periods of storage (0, 3, 6, 9, 12 and 15days), with 3 replicates and the results were analyzed statistically. The fresh-cut peruvian carrot cultivar Amarelade Senador Amaral presented better quality when treated with the antioxidant ascorbic acid 1%, which determineda product with higher values b* , lower values a*, and higher activity of phenylalanine ammonia lyase.
%K Enzimatic browning
%K storage
%K fresh-cut
%U http://revista.uft.edu.br/index.php/JBB/article/view/248/176