SciELO - Scientific Electronic Library Online

 
vol.21 número1Physico-chemical and chemical stability of high pulp cashew apple juiceThe effect of the pH and the tryptic hydrolysis on the emulsifying properties of bovine globin índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados

Revista

Articulo

Indicadores

Links relacionados

Compartir


Food Science and Technology

versión impresa ISSN 0101-2061versión On-line ISSN 1678-457X

Resumen

TEIXEIRA, Gustavo Henrique de Almeida; DURIGAN, José Fernando; MATTIUZ, Ben-Hur  y  ROSSI JUNIOR, Oswaldo Durival. Fresh cut of 'formosa' papaya. Ciênc. Tecnol. Aliment. [online]. 2001, vol.21, n.1, pp.47-50. ISSN 0101-2061.  http://dx.doi.org/10.1590/S0101-20612001000100011.

This work was undertaken to verify the effect of cutting size, 2.5 x 2.5cm (chunk 1), 2.5 x 5.0cm (chunk 2), and storage temperatures (3, 6 and 9oC), on atmosphere modification rate and chemical characteristics of `Formosa' fresh-cut papaya packed in plastic cups (500 ml). The CO2 concentration into theses cups increased fron two to three fold during first 6 hours after cutting, then it decreased and stabilized. This concentration increased with the storage temperature increasing. The chunks's moisture remarkably decreased in the first 2 days, and the temperature which best sustained the moisture was 6oC. The titratable total acidity was lower in chunk 2, with the highest reductions at 6 and 9oC. The total soluble solids content did not vary between treatments, and hygienic care adopted during processing allowed to obtain low microbial counting products, 103 CFU.g-1 in chunks stored at 9oC after seven days and with good maintenance of its sensorial quality. These results allow to indicate `Formosa' papaya for fresh-cuts production, in chunk form, with refrigerated conservation (3 e 6oC ) for 7 day periods.

Palabras clave : Carica papaya L.; fresh-cut; postharvest; modified atmosphere.

        · resumen en Portugués     · texto en Portugués     · Portugués ( pdf )

 

Creative Commons License Todo el contenido de esta revista, excepto dónde está identificado, está bajo una Licencia Creative Commons