Qualidade de cebola minimamente processada e armazenada sob refrigeração
Carregando...
Data
2007-09-01
Autores
Miguel, Ana Carolina A. [UNESP]
Durigan, José Fernando [UNESP]
Título da Revista
ISSN da Revista
Título de Volume
Editor
Associação Brasileira de Horticultura
Resumo
Estudou-se o efeito do armazenamento refrigerado em cebolas, na vida útil e na qualidade de seu produto minimamente processado (PMP). Cebolas ´Superex', tipo comercial, foram armazenadas em câmara fria a 10°C e 60% UR, por 1; 16; 31; 61 e 91 dias. Nestas datas, amostras de bulbos foram minimamente processados e armazenados a 11°C e 61% UR. Estes produtos foram avaliados em dias alternados quanto à massa fresca e a aparência e a cada 2-3 dias quanto à coloração instrumental (luminosidade, ângulo Hue ou de cor e cromaticidade), teores de sólidos solúveis (SS) e de acidez titulável (AT) e atividade da aliinase. O armazenamento dos bulbos levou os PMP a menor perda de massa, até o agravamento da senescência, observada nos bulbos armazenados por 91 dias. Os produtos dos bulbos armazenados mantiveram aparência adequada até o 12°-13 dia, exceção feita aos bulbos armazenados por 91 dias que conservaram-na por apenas 9 dias. Os PMP tornaram-se mais amarelados, com ligeira redução nos teores de SS, aumento inicial nos de AT e redução na atividade da aliinase. As cebolas 'Superex' podem ser armazenadas a 10ºC e 60% UR por até 61 dias, com produção de produtos minimamente processados com vida útil de até 13 dias, a 11ºC e 61% UR.
The effect of refrigerated storage was evaluated on onion shelf-life and quality of fresh-cut products. ´Superex´ onions, commercial type, were stored in a cold room at 10°C and 60% RH for 1; 16; 31; 61, and 91 days. During these days, samples of bulbs were minimally processed and stored at 11°C and 61% RH. These products were evaluated on alternated days, for loss of fresh mass and appearance and every 2-3 days for color (luminosity, Hue angle, and chromaticity), soluble solids (SS) and titratable acidy (TA) contents and alliinase activity. Bulbs storage reduced the fresh-cut weight loss during storage, until the senescence aggravating, observed in bulbs stored for 91 days. Minimally processed products maintained appropriate appearance until 12th-13th day, but in products produced with bulbs stored for 91 days, this time was 9 days. During this time, fresh-cut products turned to yellow, with decrease in SS contents, increase in TA, and reduction in aliinase activity. During the storage, bulbs increased the aliinase activity. Onions 'Superex' may be stored at 10ºC and 60% RH during 61 days to make minimally processed products, which have 13 days of shelf life at 11ºC and 61% RH.
The effect of refrigerated storage was evaluated on onion shelf-life and quality of fresh-cut products. ´Superex´ onions, commercial type, were stored in a cold room at 10°C and 60% RH for 1; 16; 31; 61, and 91 days. During these days, samples of bulbs were minimally processed and stored at 11°C and 61% RH. These products were evaluated on alternated days, for loss of fresh mass and appearance and every 2-3 days for color (luminosity, Hue angle, and chromaticity), soluble solids (SS) and titratable acidy (TA) contents and alliinase activity. Bulbs storage reduced the fresh-cut weight loss during storage, until the senescence aggravating, observed in bulbs stored for 91 days. Minimally processed products maintained appropriate appearance until 12th-13th day, but in products produced with bulbs stored for 91 days, this time was 9 days. During this time, fresh-cut products turned to yellow, with decrease in SS contents, increase in TA, and reduction in aliinase activity. During the storage, bulbs increased the aliinase activity. Onions 'Superex' may be stored at 10ºC and 60% RH during 61 days to make minimally processed products, which have 13 days of shelf life at 11ºC and 61% RH.
Descrição
Palavras-chave
Allium cepa, minimally processed, pungency, Shelf-life, Allium cepa, Processamento mínimo, pungência, vida de prateleira
Como citar
Horticultura Brasileira. Associação Brasileira de Horticultura, v. 25, n. 3, p. 437-441, 2007.