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Food Science and Technology

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


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.

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.

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