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dc.contributor.authorANTONIOLLI, L. R.
dc.contributor.authorBENEDETTI, B. C.
dc.contributor.authorSIGRIST, J. M. M.
dc.contributor.authorSILVEIRA, N. F. de A.
dc.date.accessioned2026-06-15T22:33:29Z-
dc.date.available2026-06-15T22:33:29Z-
dc.date.created2008-02-14
dc.date.issued2007
dc.identifier.citationCiência e Tecnologia de Alimentos, Campinas, v. 27, n. 3, p. 530-534, 2007.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/542514-
dc.descriptionThe purpose of this research was to determine the best gas mixture in controlled atmosphere conditions to store fresh-cut ‘Pérola’ pineapple, particularly in relation to the maintenance of visual quality and reduction of microbial growth. After sanitation, fruit was manually peeled, sliced and dipped in 20 mg.L–1 NaOCl solution for 30 seconds. Then, the excess liquid was drained and the slices were placed in sealed glass jars connected to a flowboard installed in a cold room (5 1 °C). Desired gas mixtures were supplied continuously for 12 days from cylinders connected to the flowboard. Controlled atmospheres of 2:5, 2:10, 2:15, 5:5, 5:10, 5:15, 8:5, 8:10 and 8:15 (O2 :CO2 , %) and air were used. The product was evaluated for pulp color, total and fecal coliforms, mesophilic and psychrotrophic aerobic, mold and yeast counts. Total and fecal coliforms were not detected. The fresh-cut ‘Pérola’ pineapple was not very sensitive to storage in controlled atmosphere, considering that the slices had little browning and were free of contamination, that would affect the food safety at the end of the storage period.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectComposição gasosa
dc.subjectCrescimento microbiano
dc.subjectAtmosfera controlada
dc.titleQuality evaluation of fresh-cut 'Pérola' pineapple stored in controlled atmosphere.
dc.typeArtigo de periódico
dc.subject.thesagroAbacaxi
dc.subject.thesagroFruticultura
dc.subject.thesagroPós-Colheita
dc.subject.thesagroProcessamento Mínimo
dc.subject.thesagroQualidade
dc.description.notesTítulo em português: Avaliação da qualidade do abacaxi ‘Pérola’ minimamente processado, armazenado sob atmosfera controlada.
riaa.ainfo.id542514
riaa.ainfo.lastupdate2026-06-15
dc.contributor.institutionLUCIMARA ROGERIA ANTONIOLLI, CNPUV; BENEDITO CARLOS BENEDETTI, UNIVERSIDADE ESTADUAL DE CAMPINAS; JOSÉ MARIA MONTEIRO SIGRIST, INSTITUTO DE TECNOLOGIA DE ALIMENTOS; NELIANE FERRAZ DE ARRUDA SILVEIRA, INSTITUTO DE TECNOLOGIA DE ALIMENTOS.
Aparece en las colecciones:Artigo em periódico indexado (CNPUV)

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