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dc.contributor.authorBARRETO, C. F.
dc.contributor.authorNAVROSKI, R.
dc.contributor.authorFARIAS, R. de M.
dc.contributor.authorKIRINUS, M. B. M.
dc.contributor.authorMARTINS, C. R.
dc.contributor.authorMALGARIM, M. B.
dc.date.accessioned2020-11-21T09:13:30Z-
dc.date.available2020-11-21T09:13:30Z-
dc.date.created2020-11-20
dc.date.issued2020
dc.identifier.citationAustralian Journal of Crop Science, v. 14, 09, p. 1394-1398, 2020.
dc.identifier.issn1835-2707
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1126865-
dc.descriptionFruits that go through processes of sanitation, peeling, cuttingand packaging,to be consumed soon afterwards, are called minimally processed fruits.Since fruit consumption is important in the human diet, consumers have looked for practicality in both preparation and consumption, a situation that includes minimally processed food. However, minimal processing can damage plant tissues, mainly by pulp browning and by accelerating changes in natural characteristics of the product. This study aimed at minimizing changes in minimally processed sliced peaches by immersing them in solutionswhich contained preservatives.The experiment was a completely randomized design in a 5x3 factorial scheme (5 anti-browning agents x 3 storage periods), with 4 trays per replicateand six slices of peaches in every replicate.Sliced fruits were treated with T1 = control (distilled water); T2 = ascorbic acid at 1% (m/v); T3 = sodium isoascorbate at 1% (m/v); T4 = ascorbic acid at 0.5% (m/v) + sodium isoascorbate at 0.5% (m/v); and T5 = citric acid at 0.5% (m/v)+ sodium isoascorbateat 0.5% (m/v). Afterwards, they were placed on trays, covered with 9? PVC film and stored at 4±1ºC for 0(S1), 6(S2)and 12 (S3) days. The following variables were evaluated: mass loss, pulp color, pulp firmness, soluble solids, titratable acidity, pH, rot spots, total phenols and antioxidant activity. The treatment that consisted of citric acid at 0.5% (m/v) + sodium isoascorbateat 0.5% (m/v) was the most efficient one to controloxidation; its values of browning indexes were the lowest ones, i. e.,15.62 (S1), 17.74 (S2) and 17.58 (S3).Besides, it kept the creamy-white color of the pulp throughout storage time.
dc.language.isoeng
dc.rightsopenAccesseng
dc.titleAddition of preservatives to minimally processed "BRS Kampai" peaches (Prunus persicaL.).
dc.typeArtigo de periódico
dc.subject.thesagroPêssego
dc.subject.thesagroProcessamento Mínimo
dc.subject.thesagroFruticultura
dc.description.notesPreprint.
riaa.ainfo.id1126865
riaa.ainfo.lastupdate2020-11-20
dc.identifier.doi10.21475/ajcs.20.14.09.p2373
dc.contributor.institutionCAROLINE FARIAS BARRETO, UFPEL; RENAN NAVROSKI, UFPEL; ROSELI DE MELLO FARIAS, UNIVERSIDADE ESTADUAL DO RIO GRANDE DO SUL; MARINES BATALHA MORENO KIRINUS, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA SUL-RIO-GRANDENSE, CAMPUSPELOTAS VISCONDE DA GRAÇA; CARLOS ROBERTO MARTINS, CPACT; MARCELO BARBOSA MALGARIM, UFPEL.
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