Maçã 'Royal Gala' revestida com quitosana estocada à temperatura ambiente

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dc.contributor.authorJorge, Paula Canonico Silva [UNESP]
dc.contributor.authorNucci, Mariana [UNESP]
dc.contributor.authorJanzantti, Natália Soares [UNESP]
dc.contributor.authorRizzo, Jackeline Salmeirão de
dc.contributor.authorAssis, Odílio Benedito Garrido de
dc.contributor.authorMonteiro, Magali [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionCentro Universitário Central Paulista (UNICEP)
dc.date.accessioned2014-05-27T11:26:16Z
dc.date.available2014-05-27T11:26:16Z
dc.date.issued2011-12-01
dc.description.abstractThe aim of this work was to evaluate apples covered with chitosan during storage at ambient temperature. 'Royal Gala' apples were covered with chitosan (MRQ), immersed in acetic acid solution (MB) or did not receive any treatment (MC) and subsequently analyzed physicochemical, sensorial andinstrumentally, as well as for rotten occurrence, at zero, 7, 14, 21, 28, 35, 42 and 46 days of storage. The ratio, pH and reducing sugar contents increased while total titratable acidity, total sugars, total solids and firmness were reduced during storage. Was observed a drastically reduction of ascorbic acid and slight increase on soluble solids, except in the apples that were not pretreated (MC). Luminosity and chromaticity ratio values improved with time, with higher intensity in MRQ. Rotten occurrence was not expressive. The acceptance of appearance, color, global impression, aroma and flavor decreased with time, and appearance and texture were considered the most important sensory attributes for apples. The use of chitosan delayed ripening, reduced losses in firmness and presented a more intense bright, extending shelf life period up to seven days.en
dc.description.affiliationDepartamento de Alimentos e Nutrição Faculdade de Ciências Farmacêuticas Universidade Estadual Paulista (UNESP), Araraquara, SP
dc.description.affiliationFaculdade de Ciências Farmacêuticas UNESP, Araraquara, SP
dc.description.affiliationCentro Universitário Central Paulista (UNICEP), São Carlos, SP
dc.description.affiliationUnespDepartamento de Alimentos e Nutrição Faculdade de Ciências Farmacêuticas Universidade Estadual Paulista (UNESP), Araraquara, SP
dc.description.affiliationUnespFaculdade de Ciências Farmacêuticas UNESP, Araraquara, SP
dc.format.extent253-264
dc.identifierhttp://ojs.c3sl.ufpr.br/ojs/index.php/alimentos/article/view/25506
dc.identifier.citationBoletim Centro de Pesquisa de Processamento de Alimentos, v. 29, n. 2, p. 253-264, 2011.
dc.identifier.issn0102-0323
dc.identifier.issn1983-9774
dc.identifier.lattes0628518324010655
dc.identifier.scopus2-s2.0-84858182212
dc.identifier.urihttp://hdl.handle.net/11449/72947
dc.language.isoeng
dc.language.isopor
dc.relation.ispartofBoletim Centro de Pesquisa de Processamento de Alimentos
dc.relation.ispartofsjr0,117
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.subjectChitosan coating
dc.subjectMalus domestica
dc.subjectPhysicochemical characteristics
dc.subjectPost harvest
dc.subjectSensory acceptance
dc.subjectMalus x domestica
dc.titleMaçã 'Royal Gala' revestida com quitosana estocada à temperatura ambientept
dc.title.alternativeRoyal Gala' apple covered with chitosan and stored at room temperatureen
dc.typeArtigo
dcterms.licensehttp://ojs.c3sl.ufpr.br/ojs/index.php/alimentos/about/editorialPolicies#openAccessPolicy
unesp.author.lattes0628518324010655
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Ciências Farmacêuticas, Araraquarapt

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Artigos - Alimentos e Nutrição - FCFAR