Response of minimally processed carambola to chemical treatments and low-oxygen atmospheres

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Data

2008-06-01

Autores

Teixeira, Gustavo H. A. [UNESP]
Durigan, José Fernando [UNESP]
Alves, Ricardo E.
O'Hare, Timothy J.

Título da Revista

ISSN da Revista

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Editor

Elsevier B.V.

Resumo

Fresh-cut carambola (Averrhoa carambola L.) has limited marketability due to cut-surface browning. The effect of chemical treatments (ascorbic acid, citric acid and Ca-EDTA), controlled atmosphere (0.4-20.3% O-2) and the association of these processes was investigated. Post-cutting dip and low-oxygen atmospheres did not prevent discoloration or improve sensory and physicochemical parameters. However, ascorbic acid (0.5% and 1%) dips reduced polyphenol oxidase (PPO) activity during storage at 4.5 degrees C, with 1% ascorbic acid inducing the lowest activity. Although cut-surface browning of 'Maha' slices was not relevant, carambola slices treated with 1% ascorbic acid in association with 0.4% oxygen did not present significant browning or loss of visual quality for up to 12 days, 3 days longer than low oxygen alone (0.4% O-2), thus, their quality can be significantly improved by combining both treatments. (c) 2007 Elsevier B.V. All rights reserved.

Descrição

Palavras-chave

Browning, polyphenol oxidase, controlled atmosphere, Averrhoa carawbola, ascorbic acid, citric acid

Como citar

Postharvest Biology and Technology. Amsterdam: Elsevier B.V., v. 48, n. 3, p. 415-421, 2008.