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| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.contributor.author | RINALDI, M. M. | |
| dc.contributor.author | BENEDETTI, B. C. | |
| dc.contributor.author | SARANTÓPOULOS, C. I. G. L. | |
| dc.contributor.author | MORETTI, C. L. | |
| dc.date.accessioned | 2026-01-12T18:48:50Z | - |
| dc.date.available | 2026-01-12T18:48:50Z | - |
| dc.date.created | 2010-04-07 | |
| dc.date.issued | 2009 | |
| dc.identifier.citation | In: INTERNATIONAL POSTHARVEST SYMPOSIUM, 6., 2009, Antalya. Abstracts book... Antalya: CA&MA, 2009. | |
| dc.identifier.uri | http://www.alice.cnptia.embrapa.br/alice/handle/doc/663382 | - |
| dc.description | Stability of fresh-cut cabbage packed in low density polyethylene under active modified atmosphere and in expand polyestyrene trays wrapped with PVC was evaluated. Fresh-cut product was stored for 16 days in a cold room at 5°C ± 1°C e 95 ± 5% RH and in a refrigerated display, similar to the ones found in convenient stores. The following variables were analyzed: O2 and CO2 inside the package headspace; browning increment, luminosity, polyphenoloxidase and peroxidase activities, pH, titratable acidity; soluble solids, fresh mass loss, and ascorbic acid content. Stability of fresh-cut cabbage showed high in temperature of 5°C when compared in the storage in the refrigerated display. Active modified atmosphere was not effective extend the shelf life of fresh-cut cabbage when compared to the other treatments. LDPE packaging was more adequate for cut cabbage storage. However, PVC wrapping also presented satisfactory effects. | |
| dc.language.iso | eng | |
| dc.rights | openAccess | |
| dc.title | Storage of minimally processed cabbage in different packaging systems. | |
| dc.type | Resumo em anais e proceedings | |
| dc.subject.thesagro | Armazenamento | |
| dc.subject.thesagro | Repolho | |
| dc.subject.thesagro | Embalagem | |
| dc.format.extent2 | p. 184 | |
| riaa.ainfo.id | 663382 | |
| riaa.ainfo.lastupdate | 2026-01-12 | |
| dc.contributor.institution | MARIA MADALENA RINALDI, CPAC; BENEDITO C. BENEDETTI, UNIVERSIDADE ESTADUAL DE CAMPINAS; CLAIRE I. G. L. SARANTÓPOULOS, INSTITUTO DE TECNOLOGIA DE ALIMENTOS; CELSO LUIZ MORETTI, CNPH. | |
| Aparece en las colecciones: | Resumo em anais de congresso (CPAC)  | |
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| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| S1295.pdf | 32,04 kB | Adobe PDF |  Visualizar/Abrir |
