Conservação de abacaxi e mamão minimamente processados: associação entre o preparo, a embalagem e a temperatura de armazenamento
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Data
2002-02-07
Autores
Sarzi, Bianca [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
O objetivo deste trabalho foi verificar o efeito de dois tipos de preparo e dois tipos de embalagens, para produto minimamente processado (PMP) de abacaxi 'Pérola' e mamão 'Formosa', armazenados a 3ºC, 6ºC e 9ºC. Os frutos após serem selecionados, foram: lavados; imersos em água clorada; e armazenados, por 12 horas a 10ºC. Após, seguiu-se as seguintes etapas: descascamento, corte, enxagüe com água clorada, secagem, embalagem e armazenamento. Os produtos foram avaliados quanto a atmosfera interna da embalagem, respiração, ocorrência de podridões, perda de massa fresca, aparência, textura, contagem de microrganismos, coloração, líquido drenado, pH, sólidos solúveis totais (SST), acidez total titulável (ATT), ácido ascórbico, carboidratos solúveis e redutores, resíduo insolúvel e amido. Os abacaxis apresentaram 61,84% de rendimento. Os produtos tornaram-se menos firmes, mas os conteúdos de carboidratos solúveis, redutores, amido e de SST não foram afetados por nenhum dos fatores. Observou-se escurecimento e redução do teor de ácido ascórbico. A temperatura e o preparo influenciaram na respiração, na perda de massa fresca e de líquidos. O PMP de mamão apresentou rendimento em metades de 88,1% e em pedaços de 66,2%. Os produtos tenderam a se tornar mais firmes e os conteúdos de SST, amido, resíduos insolúveis e de carboidratos solúveis e redutores não foram afetados pelo preparo e pela temperatura. O preparo e a temperatura influenciaram na respiração e na perda de massa fresca. Temperaturas maiores limitaram a vida de prateleira dos produtos, mas as práticas de higiene adotadas mostraram-se eficientes.
The present work aimed to verify the effect of two types of cuts, as well as two types of packages, for pineapple 'Pérola' and papaya 'Formosa' fresh-cut, stored at 3ºC, 6ºC and 9ºC. Fruits were selected; washed; immerged in chlorinated water; and stored, for 12 hours at 10ºC. In following, fruits were processed by following stages: peeling, cut, rinse with chlorinated water, flowing, packing and storage. Products were analysed, for internal atmosphere in packages, respiration rate, occurrence of diseases, loss of fresh weight, appearance, texture, number of mesophylic and coliforms bacterias, color, loss of juice, pH and content of total soluble solids (TSS), titratable acidity (TA), ascorbic acid, soluble and reducers carbohydrates, insoluble residue and starch. The yield of pineapple fresh cut was 61,84% of total weight. Products became less firm, but the content of soluble and reducers carbohydrates, starch and TSS, were not affected by the factors. It was observed browning evolution and reduction in content of ascorbic acid. Temperature and preparation influenced the respiration intensity, loss of fresh weight and of juice. The yield papaya fresh cut was 88,1% (half) and 66,2% (pieces) of total weight. Products become firm during the storage and the contents of TSS, starch, insoluble residues and soluble and reducers carbohydrates were not affected by the type of cut, storage temperature or package. High temperatures limited the products shelf life, but the sanitary practices were efficient.
The present work aimed to verify the effect of two types of cuts, as well as two types of packages, for pineapple 'Pérola' and papaya 'Formosa' fresh-cut, stored at 3ºC, 6ºC and 9ºC. Fruits were selected; washed; immerged in chlorinated water; and stored, for 12 hours at 10ºC. In following, fruits were processed by following stages: peeling, cut, rinse with chlorinated water, flowing, packing and storage. Products were analysed, for internal atmosphere in packages, respiration rate, occurrence of diseases, loss of fresh weight, appearance, texture, number of mesophylic and coliforms bacterias, color, loss of juice, pH and content of total soluble solids (TSS), titratable acidity (TA), ascorbic acid, soluble and reducers carbohydrates, insoluble residue and starch. The yield of pineapple fresh cut was 61,84% of total weight. Products became less firm, but the content of soluble and reducers carbohydrates, starch and TSS, were not affected by the factors. It was observed browning evolution and reduction in content of ascorbic acid. Temperature and preparation influenced the respiration intensity, loss of fresh weight and of juice. The yield papaya fresh cut was 88,1% (half) and 66,2% (pieces) of total weight. Products become firm during the storage and the contents of TSS, starch, insoluble residues and soluble and reducers carbohydrates were not affected by the type of cut, storage temperature or package. High temperatures limited the products shelf life, but the sanitary practices were efficient.
Descrição
Palavras-chave
Abacaxi, Mamão, Alimentos - Conservação - Armazenamento, Embalagens, Packaging, Carica papaya
Como citar
SARZI, Bianca. Conservação de abacaxi e mamão minimamente processados: associação entre o preparo, a embalagem e a temperatura de armazenamento. 2002. vi, 100 f. Dissertação (mestrado) - Universidade Estadual Paulista, Faculdade de Ciências Agrárias e Veterinárias, 2002.