Influência de embalagens no processamento mínimo de cultivares de goiaba
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Data
2011-03-09
Autores
Mariano, Flávia Aparecida de Carvalho [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
O processamento mínimo de frutas é uma das principais técnicas em ascensão no mercado, seguindo a tendência mundial do consumo de produtos in natura ou mais próximo possível destes. Por outro lado, as frutas minimamente processadas ainda são um desafio, devido à falta de conhecimento a respeito do comportamento fisiológico e bioquímico desses produtos. Com isso o trabalho tem como objetivo obter informações sobre goiaba minimamente processada, nas cultivares Século XXI, Sassaoka e Paluma, bem como embalagens mais adequadas no processo. O experimento foi conduzido no laboratório de Tecnologia de Alimentos, localizado na Universidade Estadual Paulista “Júlio de Mesquita Filho” (Unesp), Campus de Ilha Solteira – SP. Foram utilizados frutos de goiabas, no estádio de vez, de três cultivares Paluma, Sassaoka e Século XXI, os frutos foram levados ao laboratório onde foram lavados e desinfectados, e posteriormente descascados e cortados em fatias de um centímetro. Os tratamentos foram: embalagem PET e em bandeja de isopor com filme plástico (14 μm), em quatro tempos de armazenamento. Foram armazenadas durante seis dias sob temperatura de 8ºC e umidade relativa de 80%. A cada dois dias de armazenamento refrigerado foram retiradas três amostras de cada tratamento para as avaliações. Foram avaliados a perda de massa, pH, sólidos solúveis, acidez titulável, vitamina C e aparência visual. O delineamento experimental utilizado foi inteiramente casualizado (DIC), em esquema fatorial 3 x 2 x 4 (cultivar x embalagem x época). A embalagem de isopor (bandeja) com filme plástico proporcionou melhor conservação quando comparadas com a embalagem PET, mantendo os frutos em boas condições por até quatro dias após processados. Enquanto que a embalagem PET apresentou tendência de acumular água dentro da embalagem, desde o segundo dia de armazenamento, sendo inadequada...
Minimal processing of fruit is one of the main techniques on the rise in the market following the global trend of consumption of raw or as close to these. Moreover, minimally processed fruits are still a challenge due to lack of knowledge about the physiological and biochemical behavior of these products. With this work aims to obtain information on minimally processed guava plants, in the Século XXI, and Paluma Sassaoka as well as packaging the most appropriate process. The experiment was conducted in the laboratory of Food Technology, located in the Universidade Estadual Paulista Julio de Mesquita Filho (Unesp), Campus de Ilha Solteira - SP. Fruits of guava, the stage of time, from Paluma cultivars, Sassaoka and Século XXI, the fruits were taken to the laboratory where they were washed and disinfected, and then peeled and cut into slices one inch. The treatments were: PET and polystyrene trays with plastic wrap (14 μm) at four times the storage. Were stored for six days at a temperature of 8 º C and relative humidity of 80%. Every two days of storage three samples were taken from each treatment for evaluation. The loss of mass, pH, soluble solids, acidity, vitamin C and visual appearance. The experimental design was completely randomized (CRD) in factorial 3 x 2 x 4 (cultivar x package x time). The styrofoam packing (tray) with plastic wrap provided better preservation compared to the PET packaging, keeping the fruit in good condition for up to four days after processing. While PET showed a tendency to accumulate water in the package, since the second day of storage, and was inadequate for this purpose. Paluma cultivars and Século XXI are the most suitable for minimal processing in styrofoam trays with plastic wrap, with a small loss of weight, higher soluble solids and top scores for visual appearance. The highest levels of vitamin C, after processing, were found in cv. Século XXI
Minimal processing of fruit is one of the main techniques on the rise in the market following the global trend of consumption of raw or as close to these. Moreover, minimally processed fruits are still a challenge due to lack of knowledge about the physiological and biochemical behavior of these products. With this work aims to obtain information on minimally processed guava plants, in the Século XXI, and Paluma Sassaoka as well as packaging the most appropriate process. The experiment was conducted in the laboratory of Food Technology, located in the Universidade Estadual Paulista Julio de Mesquita Filho (Unesp), Campus de Ilha Solteira - SP. Fruits of guava, the stage of time, from Paluma cultivars, Sassaoka and Século XXI, the fruits were taken to the laboratory where they were washed and disinfected, and then peeled and cut into slices one inch. The treatments were: PET and polystyrene trays with plastic wrap (14 μm) at four times the storage. Were stored for six days at a temperature of 8 º C and relative humidity of 80%. Every two days of storage three samples were taken from each treatment for evaluation. The loss of mass, pH, soluble solids, acidity, vitamin C and visual appearance. The experimental design was completely randomized (CRD) in factorial 3 x 2 x 4 (cultivar x package x time). The styrofoam packing (tray) with plastic wrap provided better preservation compared to the PET packaging, keeping the fruit in good condition for up to four days after processing. While PET showed a tendency to accumulate water in the package, since the second day of storage, and was inadequate for this purpose. Paluma cultivars and Século XXI are the most suitable for minimal processing in styrofoam trays with plastic wrap, with a small loss of weight, higher soluble solids and top scores for visual appearance. The highest levels of vitamin C, after processing, were found in cv. Século XXI
Descrição
Palavras-chave
Pós-colheita – Qualidade, Goiaba – Tecnologia pós-colheita, Minimamente processado, Goiaba – Armazenamento, Post-harvest quality, Psidium guajava, Minimally processed, Storage
Como citar
MARIANO, Flávia Aparecida de Carvalho. Influência de embalagens no processamento mínimo de cultivares de goiaba. 2011. 65 f. Dissertação (mestrado) - Universidade Estadual Paulista, Faculdade de Engenharia de Ilha Solteira, 2011.