Minimally processed guava Fruits (Psidium guaiava L.)

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dc.contributor.authorDurigan, J. F. [UNESP]
dc.contributor.authorMattiuz, B. H. [UNESP]
dc.contributor.authorLima, M. A. [UNESP]
dc.contributor.authorEpiphanio, R. D V [UNESP]
dc.contributor.authorBiscegli, C. I.
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)
dc.date.accessioned2014-05-27T11:21:45Z
dc.date.available2014-05-27T11:21:45Z
dc.date.issued2005-12-01
dc.description.abstract'Paluma' guavas, after internal quality evaluation using magnetic resonance tomography, were used to produce fresh-cut product. Fruits were peeled or not, cut in halves and seed removed, and they were packaged in polystyrene trays covered with PVC film or in a PET container with a lid. These packages were stored for 12 days at 5°C, 10°C and ambient temperature (22.6°C). Tomography evaluation verified that impacts produced internal bruising with loss of cellular integrity and liquefication of the placenta tissues. Compression was more evident on the pericarp and cutting promoted superficial deformation. Storage temperature affected the weight loss, with fruit packaged in the polystyrene tray having a greater weight loss. The peeling did not influence weight loss. Product stored at 5°C and 10°C for 8 days had low microbial growth (<103 UFC.g-1) and no coliforms. Rapid spoilage and a short shelf life (3-4 days) occurred when the product was stored at ambient temperature. Peeling reduced ascorbic acid concentration and total soluble solids. Use of calcium to protect fresh-cut products was not efficient. Calcium absorption capacity of 'Pedro Sato' guava was tested using 45Ca. Fruits treated with 2% CaCl2, with or without the radioisotope, were divided in four layers (epicarp, mesocarp, endocarp and seed) and analyzed for the total and 45Ca calcium. It was observed that the applied calcium remained in superficial layers of45fruits, which was confirmed by autoradiography. Internal layers did not contain 45Ca, indicating that calcium was not distributed into different parts of the fruit.en
dc.description.affiliationDepartment of Technology FCAV UNESP, 14.884-900 Jaboticabal, SP
dc.description.affiliationEmbrapa Instrumentação Agropecuária, 13560-970 São Carlos, SP
dc.description.affiliationUnespDepartment of Technology FCAV UNESP, 14.884-900 Jaboticabal, SP
dc.format.extent1953-1960
dc.identifierhttp://www.actahort.org/books/682/682_264.htm
dc.identifier.citationActa Horticulturae, v. 682, p. 1953-1960.
dc.identifier.issn0567-7572
dc.identifier.scopus2-s2.0-84879933942
dc.identifier.urihttp://hdl.handle.net/11449/68647
dc.language.isoeng
dc.relation.ispartofActa Horticulturae
dc.relation.ispartofsjr0,198
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.subjectCalcium absorption
dc.subjectCold storage
dc.subjectFresh-cut
dc.subjectMagnetic resonance
dc.subjectTomography
dc.titleMinimally processed guava Fruits (Psidium guaiava L.)en
dc.typeTrabalho apresentado em evento
dcterms.licensehttp://www.ishs.org/authors
unesp.author.lattes6672208043130248[2]
unesp.author.orcid0000-0001-6711-3374[2]
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Ciências Agrárias e Veterinárias, Jaboticabalpt

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