Evalution of packaging in the conservation of minimally processed squash

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dc.contributor.authorLima, Keila Sousa
dc.contributor.authorSanches, Alex Guimaraes [UNESP]
dc.contributor.authorMartins Cordeiro, Carlos Alberto
dc.contributor.institutionUniv Fed Para
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade Federal do Pará (UFPA)
dc.date.accessioned2020-12-10T17:28:01Z
dc.date.available2020-12-10T17:28:01Z
dc.date.issued2019-09-01
dc.description.abstractSquash (Cucurbita moschata Duch.) is a fruit with high nutritional value and minimal processing is the main alternative to reduce post-harvest losses and to add value to the product, however, processed products are more perishable and therefore need conservation and the use of plastic packaging for the preservation of quality during storage. In this sense, the objective of this work was to evaluate the efficiency of packaging for the storage of minimally processed squash. Ripe squash were purchased locally, processed in 3.0 cm cubes, sanitized, packed in different plastic containers and stored in a refrigerator (10 degrees C) for a period of 12 days. The experimental design was completely randomized in a 3x5 factorial arrangement, comprising three packages (polypropylene plastic bag, expanded polystyrene tray covered with PVC film and polyethylene terephthalate) and five days of evaluation (0, 3, 6, 9 and 12 days) with three replicates. Loss of fresh mass, firmness, soluble solids, titratable acidity, pH, TSS/ATT ratio, pulp color, incidence of whiteness and overall quality were evaluated every three days. The physical-chemical and sensorial quality of the squash was compromised throughout the storage time (p<0.05). On the other hand, polystyrene tray coating with PVC film (BPE + PVC) resulted in lower fresh mass loss, maintenance of firmness and lower degradation of soluble solids, and preservation of sensorial characteristics during 12 days of storage at 10 degrees C.en
dc.description.affiliationUniv Fed Para, Engn Agron, Campus Altamira, Altamira, PA, Brazil
dc.description.affiliationUniv Estadual Paulista, FCAV UNESP, Poscolheita Armazenamento Frutos & Hort, Proc Minimo Vegetais, Jaboticabal, SP, Brazil
dc.description.affiliationUniv Fed Para, UFPA, Braganca, Para, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, FCAV UNESP, Poscolheita Armazenamento Frutos & Hort, Proc Minimo Vegetais, Jaboticabal, SP, Brazil
dc.format.extent75-84
dc.identifierhttp://dx.doi.org/10.5935/PAeT.V12.N3.07
dc.identifier.citationApplied Research & Agrotechnology. Guarapuava: Univ Estadual Centro-oeste, v. 12, n. 3, p. 75-84, 2019.
dc.identifier.doi10.5935/PAeT.V12.N3.07
dc.identifier.issn1983-6325
dc.identifier.urihttp://hdl.handle.net/11449/195242
dc.identifier.wosWOS:000518845000007
dc.language.isoeng
dc.publisherUniv Estadual Centro-oeste
dc.relation.ispartofApplied Research & Agrotechnology
dc.sourceWeb of Science
dc.subjectCurcubita moschata Duch.
dc.subjectmodified atmosphere
dc.subjectminimum processing
dc.titleEvalution of packaging in the conservation of minimally processed squashen
dc.typeArtigo
dcterms.rightsHolderUniv Estadual Centro-oeste

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