Melão amarelo (CAC) minimamente processado submetido a diferentes cortes e concentrações de cloreto de cálcio armazenado em atmosfera modificada passiva

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dc.contributor.authorRusso, Viviane Citadini [UNESP]
dc.contributor.authorDaiuto, Érica Regina [UNESP]
dc.contributor.authorVieites, Rogério Lopes [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T13:12:56Z
dc.date.available2014-05-20T13:12:56Z
dc.date.issued2012-01-01
dc.description.abstractThe aim of this work was to evaluate the quality of yellow melon inodorus Valenciano Amarelo (CAC) fresh cut submitted to two cut types and with application postharvest of calcium chloride. After preparation cubes and slices melon were immersed in solution with different calcium chloride (CaCl2) concentrations for two minutes, afterwards they were conditioned in trays of expanded polystyrene (EPS), covered by plastic film of low density polyethylene (PEBD), stored in cold camera to 5 degrees C +/- 1 and analyzed for 8 days. They were evaluated pH, firmness, tritable acidity (AT), soluble solids (SS) sugar reducer and ratio. The pH values varied from 5.27 to 5.68. The sugars reducers content and the ratio were superior in the slices compared to the cubes. The melon slices maintained larger firmness values compared to the cubes and in general there was reduction in the values of this parameter along the storage period for all treatments. Concentrations of 1.0 and 1.5% of CaCl2, result in larger values of firmness. The storage temperature and modified passive atmosphere they contributed to quality maintenance of MP melon. Concentrations of up to 1.0% of CaCl2 they could be recommended to maintain the melon quality MP melon yellow inodorus (CAC).en
dc.description.affiliationFCA UNESP, Curso Hort, BR-18610307 Botucatu, SP, Brazil
dc.description.affiliationUNESP Botucatu, Curso Hort, Fac Ciencias Agron, São Paulo, Brazil
dc.description.affiliationFCA UNESP, Dept Gestao & Tecnol Alimentos, Botucatu, SP, Brazil
dc.description.affiliationUnespFCA UNESP, Curso Hort, BR-18610307 Botucatu, SP, Brazil
dc.description.affiliationUnespUNESP Botucatu, Curso Hort, Fac Ciencias Agron, São Paulo, Brazil
dc.description.affiliationUnespFCA UNESP, Dept Gestao & Tecnol Alimentos, Botucatu, SP, Brazil
dc.format.extent227-236
dc.identifierhttp://dx.doi.org/10.5433/1679-0359.2012v33n1p227
dc.identifier.citationSemina-ciencias Agrarias. Londrina: Universidade Estadual de Londrina (UEL), v. 33, n. 1, p. 227-236, 2012.
dc.identifier.doi10.5433/1679-0359.2012v33n1p227
dc.identifier.fileWOS000307002000022.pdf
dc.identifier.issn1676-546X
dc.identifier.urihttp://hdl.handle.net/11449/845
dc.identifier.wosWOS:000307002000022
dc.language.isopor
dc.publisherUniversidade Estadual de Londrina (UEL)
dc.relation.ispartofSemina: Ciências Agrárias
dc.relation.ispartofjcr0.349
dc.rights.accessRightsAcesso aberto
dc.sourceWeb of Science
dc.subjectCucumis melo L.en
dc.subjectpostharvesten
dc.subjectcut typeen
dc.titleMelão amarelo (CAC) minimamente processado submetido a diferentes cortes e concentrações de cloreto de cálcio armazenado em atmosfera modificada passivapt
dc.title.alternativeFresh cut yellow melon (CAC) submitted to different type cuts and concentrations of calcion chloride stored under modified passive atmosphereen
dc.typeArtigo
dcterms.licensehttp://www.uel.br/revistas/uel/index.php/semagrarias/about/editorialPolicies#openAccessPolicy
dcterms.rightsHolderUniversidade Estadual de Londrina (UEL)
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Ciências Agronômicas, Botucatupt
unesp.departmentHorticultura - FCApt

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Botucatu - FCA - Faculdade de Ciências Agronômicas