Estudo comparativo de três variedades de maçã para processamento

Nogueira, João Nunes

doi:10.1590/S0071-12761973000100028

Resumos

No presente trabalho foi feito um estudo comparativo entre as variedades de maçã Yellow Golden Delicious, Melrose e Rome Beauty, visando determinar para cada uma delas, o método mais adequado de processamento. Foram utilizados neste experimento, três tratamentos com a finalidade de evitar o escurecimento enzimático (branqueamento, ácido ascórbico e SO2) e três métodos de processamento (appertização, congelação e liofilização). Os resultados mostraram que a variedade mais adequada para processamento foi a Melrose, exceto para a combinação branqueamento-liofilização, em que as variedades Rome Beauty o Yellow Golden Delicious foram superiores. Esta última foi considerada a pior para processamento, exceto para a liofilização. A congelaçâo foi o método de processamento mais adequado para as três variedades de maçã estudadas.

This paper reports a comparative study of the apple varieties Yellow Golden Delicious, Melrose and Rome Beauty for processing. Three browning treatments (blanching, arcorbic acid and SO2) and three processing methods (canning, freezing and freeze-drying) were used in this experiment. The results showed that the most suitable variety for processing was Melrose, except for the blanching-freeze-drying combination, in which Rome Beauty and Yellow Golden Delicious were superior. The latter variety was considered inferior for processing, except for freeze-drying. Freezing was the most suitable processing method for the three apple varieties studied.

Estudo comparativo de três variedades de maçã para processamento^* * Trabalho realizado na Universidade Estadual de Ohio, U. S. A., com o auxílio financeiro do Convênio USAID/OSU/ESALQ.

Comparative study of three apple varieties for processing

João Nunes Nogueira

Professor Assistente Doutor, Departamento de Tecnologia Rural, ESALQ U. S. P

RESUMO

No presente trabalho foi feito um estudo comparativo entre as variedades de maçã Yellow Golden Delicious, Melrose e Rome Beauty, visando determinar para cada uma delas, o método mais adequado de processamento. Foram utilizados neste experimento, três tratamentos com a finalidade de evitar o escurecimento enzimático (branqueamento, ácido ascórbico e SO₂) e três métodos de processamento (appertização, congelação e liofilização).

Os resultados mostraram que a variedade mais adequada para processamento foi a Melrose, exceto para a combinação branqueamento-liofilização, em que as variedades Rome Beauty o Yellow Golden Delicious foram superiores. Esta última foi considerada a pior para processamento, exceto para a liofilização. A congelaçâo foi o método de processamento mais adequado para as três variedades de maçã estudadas.

SUMMARY

This paper reports a comparative study of the apple varieties Yellow Golden Delicious, Melrose and Rome Beauty for processing. Three browning treatments (blanching, arcorbic acid and SO₂) and three processing methods (canning, freezing and freeze-drying) were used in this experiment.

The results showed that the most suitable variety for processing was Melrose, except for the blanching-freeze-drying combination, in which Rome Beauty and Yellow Golden Delicious were superior. The latter variety was considered inferior for processing, except for freeze-drying. Freezing was the most suitable processing method for the three apple varieties studied.

Texto completo disponível apenas em PDF.

Full text available only in PDF format.

LITERATURA CITADA

Entregue para publicação em: 27/12/73.

BUCHILLOUX, S., 1962 Enzymatic browing reactions. In: RUNECKLES, V. C, ed. Plant Phenolics and their Industrial Significance. Proceedings of a symposium of The Plant Phenolics Group of North America, p. 1-14.
BRAVERMAN, J.B.S., 1963 Introduction to the Biochemistry of Foods. Elsevier Publ. Co., New York.
BREKKE, J.E. & F.S. NURY, 1964 Fruits. In: ARSDEL, W.B.V. & M.J. COPLEY, eds. Food Dehydration, Vol. II. The AVI Publ. Co. p. 467-507.
CORSE, J., 1964 The enzimatic browing of fruits and vegetables. In: RUNECKLES, V.C., ed. Phenolics in Normal and Diseased Fruits and Vegetables. Proceedings of a symposium of The Plant Phenolics Group of North America, p. 41-62.
CRUES, W. V., 1958 Commercial Fruit and Vegetable Products. McGraw-Hill Book Co., New York.
DALRYMPLE, D.G. & I.C. FEUSTEL, 1965 Recent developments in the production and marketing of apple sauce and slices. U. 8. Department of Agriculture, July. 71 p.
DAVIS, D. R., 1961 Variety and pretreatment of fruit important for frozem apple pies. Ohio Farm and Home Res., march-april p. 27-28.
DAWSON, E. H., 1964 Sensory testing guide for panel evaluation of foods and beverages. Food Technol., 18: 25-31.
GOMES, F.P., 1970 Curso de Estatística Experimental. Piracicaba, E. S. A. "Luiz de Queiroz", p. 29-41.
GOULD, W.A., 1968 Quality Evaluation and Control Manual for Fruits, Vegetables and Related Foods. Columbus, OSU, Department of Horticulture and Forestry. 126 p.
KRAMER, A. & B. A. TWIGG, 1966 Fundamentals of Quality Control for the Food Industry. The AVI Publ. Co., Inc., Westport, Connecticut. 541 p.
LOCK, A., 1969 Practical Canning. Food Trade Press, London. 415 p.
LUYET, B. J., 1961 Effect of freezing rates on the structure of freeze-dried materials and on the mechanism of rehydration. In: FISHER, F. R., ed. Freeze-drying of Foods. Proceedings of a conference at Chicago, Illinois, p. 194-211.
McDERMOTT, I. E., M. B. TRILLING & F. W. NICOLAS, 1967 Food for Modern Living. J. B. Lippincott Co., Philadefia and New York. p. 478-83.
SALUNKHE, D. K., L. E. OLSON & F. S. NURY, 1965 Chemistry of quality in fruits and fruit products. Farm and Home Sci., September, p. 66-70.
SMOCK, R. M. & A. M. NEUBERT, 1950 Apples and Apple Products. Interscience Publ., New York. 486 p.
STERLING, C., 1968 Effect of low temperature on structure and firmness of apple tissue. Jour. Food Sci., 33: 577-80.
UNITED STATES DEPARTMENT OF AGRICULTURE, 1945 — Commercial preparation and freezing preservation of sliced apples. Western Regional Res. Lab., Albany, California. 7 p.
WILEY, R. C. & Y. S. LEE, 1970 Modifying texture of processed apple slices. Food Technol., 24: 1168-170.

^*

Trabalho realizado na Universidade Estadual de Ohio, U. S. A., com o auxílio financeiro do Convênio USAID/OSU/ESALQ.

Datas de Publicação

Publicação nesta coleção
29 Maio 2012
Data do Fascículo
1973

Histórico

Recebido
27 Dez 1973

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

[1] BUCHILLOUX, S., 1962 Enzymatic browing reactions. In: RUNECKLES, V. C, ed. Plant Phenolics and their Industrial Significance. Proceedings of a symposium of The Plant Phenolics Group of North America, p. 1-14.

[2] BRAVERMAN, J.B.S., 1963 Introduction to the Biochemistry of Foods. Elsevier Publ. Co., New York.

[3] BREKKE, J.E. & F.S. NURY, 1964 Fruits. In: ARSDEL, W.B.V. & M.J. COPLEY, eds. Food Dehydration, Vol. II. The AVI Publ. Co. p. 467-507.

[4] CORSE, J., 1964 The enzimatic browing of fruits and vegetables. In: RUNECKLES, V.C., ed. Phenolics in Normal and Diseased Fruits and Vegetables. Proceedings of a symposium of The Plant Phenolics Group of North America, p. 41-62.

[5] CRUES, W. V., 1958 Commercial Fruit and Vegetable Products. McGraw-Hill Book Co., New York.

[6] DALRYMPLE, D.G. & I.C. FEUSTEL, 1965 Recent developments in the production and marketing of apple sauce and slices. U. 8. Department of Agriculture, July. 71 p.

[7] DAVIS, D. R., 1961 Variety and pretreatment of fruit important for frozem apple pies. Ohio Farm and Home Res., march-april p. 27-28.

[8] DAWSON, E. H., 1964 Sensory testing guide for panel evaluation of foods and beverages. Food Technol., 18: 25-31.

[9] GOMES, F.P., 1970 Curso de Estatística Experimental. Piracicaba, E. S. A. "Luiz de Queiroz", p. 29-41.

[10] GOULD, W.A., 1968 Quality Evaluation and Control Manual for Fruits, Vegetables and Related Foods. Columbus, OSU, Department of Horticulture and Forestry. 126 p.

[11] KRAMER, A. & B. A. TWIGG, 1966 Fundamentals of Quality Control for the Food Industry. The AVI Publ. Co., Inc., Westport, Connecticut. 541 p.

[12] LOCK, A., 1969 Practical Canning. Food Trade Press, London. 415 p.

[13] LUYET, B. J., 1961 Effect of freezing rates on the structure of freeze-dried materials and on the mechanism of rehydration. In: FISHER, F. R., ed. Freeze-drying of Foods. Proceedings of a conference at Chicago, Illinois, p. 194-211.

[14] McDERMOTT, I. E., M. B. TRILLING & F. W. NICOLAS, 1967 Food for Modern Living. J. B. Lippincott Co., Philadefia and New York. p. 478-83.

[15] SALUNKHE, D. K., L. E. OLSON & F. S. NURY, 1965 Chemistry of quality in fruits and fruit products. Farm and Home Sci., September, p. 66-70.

[16] SMOCK, R. M. & A. M. NEUBERT, 1950 Apples and Apple Products. Interscience Publ., New York. 486 p.

[17] STERLING, C., 1968 Effect of low temperature on structure and firmness of apple tissue. Jour. Food Sci., 33: 577-80.

[18] UNITED STATES DEPARTMENT OF AGRICULTURE, 1945 — Commercial preparation and freezing preservation of sliced apples. Western Regional Res. Lab., Albany, California. 7 p.

[19] WILEY, R. C. & Y. S. LEE, 1970 Modifying texture of processed apple slices. Food Technol., 24: 1168-170.

Brasil

Brasil

Estudo comparativo de três variedades de maçã para processamento

Comparative study of three apple varieties for processing

Resumos

Datas de Publicação

Histórico