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dc.contributor.authorBORGES, S. V.pt_BR
dc.contributor.authorJORGE, E. da C.pt_BR
dc.contributor.authorAMORIM, E.pt_BR
dc.contributor.authorLUCHESE, R. H.pt_BR
dc.contributor.authorCAVALCANTI, N. de B.pt_BR
dc.date.accessioned2017-04-19T23:45:09Z-
dc.date.available2017-04-19T23:45:09Z-
dc.date.created2004-09-11pt_BR
dc.date.issued2004pt_BR
dc.identifier.citationIn: INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD, 9.=CONGRES INTERNATIONAL DE GÉNIE DES PROCÉDÉS ALIMENTAIRES, 9., 2004, Montpellier: [s.n.], 2004.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/154173pt_BR
dc.descriptionUmbu (Spondias tuberosa Arr. Cam.) is a highly perishable fruit and thus its use in thc mature green stage in the form of pulp, preserved by a combination of methods, could be an economically interesting alternative for later processing. The objective ofthis study was to study the microbiological and colour changes in pasteurized umbu pulp during 120 days of storage at 40°C. A factorial type design was used with 3 variables (sugar, potassium sorbate and sodium metabisulphite concentrations) with 2 repetitions. The results showed that the pulp was microbiologically stable during the storage period (NMP<3.0/g for the coliform count and <300 CFU/g for yeasts and moulds). The values for L * increased, signifying accentuated darkening, and a* and b* increased and decreased respectively, resulting in an olive green tone, different from the light green of the fresh pulp. It was concluded that the colour change was the limiting factor for the conscrvation of this pulp by combined methods.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectPolpa de umbupt_BR
dc.subjectPlanta nativapt_BR
dc.titleMicrobiological and colour changes in umbu (Spondias tuberosa Arr. Cam.) in the mature green stage, during storage under accelerated conditions.pt_BR
dc.typeResumo em anais e proceedingspt_BR
dc.date.updated2017-04-19T23:45:09Zpt_BR
dc.subject.thesagroCaatingapt_BR
dc.subject.thesagroArmazenamentopt_BR
dc.subject.thesagroMaturaçãopt_BR
dc.subject.thesagroUmbupt_BR
dc.subject.thesagroSpondias Tuberosapt_BR
dc.subject.nalthesaurusSpondiaseng
dc.format.extent2p. 233.pt_BR
riaa.ainfo.id154173pt_BR
riaa.ainfo.lastupdate2017-04-19pt_BR
dc.contributor.institutionS. V. BORGES, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIROpt_BR
dc.contributor.institutionE. DA C. JORGE, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIROeng
dc.contributor.institutionE. AMORIM, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIROeng
dc.contributor.institutionR. H. LUCHESE, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIROeng
dc.contributor.institutionNILTON DE BRITO CAVALCANTI, CPATSA.eng
Aparece en las colecciones:Resumo em anais de congresso (CPATSA)

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