Estádios de maturação de pêssegos 'Aurora-1' para o processamento mínimo
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Data
2013-06-01
Autores
Martins, Ramilo Nogueira [UNESP]
Mattiuz, Ben-Hur [UNESP]
Santos, Leandra Oliveira [UNESP]
Hojo, Ellen Toews Doll [UNESP]
Mattiuz, Claudia Fabrino Machado
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Resumo
The experiment aimed to verify the effect of maturation stage on the quality of minimally processed peaches. Fruits were used in two stages of maturity, on time corresponding to the background color yellow-green, and mature, which corresponds completely to the background color yellow. The minimum process consisted of washing, sanitizing, enzyme peel, cut lengthwise and removed the stone fruits. Halves obtained were immersed in water chlorinated to 10 mg L-1 of water and left on standing to drain the excess liquid. Afterwards, it was proceeded the packaging of the halves in containers of polyethylene terephthalate (PET) and with transparent lid, and the storage at 3 ± 2 ° C and RH = 65% for 12 days, with assessments every three days. The variables evaluated were appearance, weight loss, firmness, soluble solids, titratable acidity, soluble and reduced sugars, ascorbic acid, total and soluble pectin, coloring and activity of polyphenoloxidase. The storage of minimally processed peaches 'Aurora-1' mature harvested was limited mainly by the loss of freshness and firmness, and because they have darker appearance, and lower levels of reduced sugars and ascorbic acid. Peaches 'Aurora-1', harvested at the maturity stage on time, had better quality and longer duration of their minimally processed products.
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Harvest, Harvest point, Processing, Prumus persica
Como citar
Revista Brasileira de Fruticultura, v. 35, n. 2, p. 391-397, 2013.