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Food Science and Technology (Campinas)
versão impressa ISSN 0101-2061versão On-line ISSN 1678-457X
EVANGELISTA, Regina Marta; VIEITES, Rogério Lopes; CASTRO, Priscila Souza de e RALL, Vera Lúcia Mores. Quality of Chinese cabbage minimally processed and treated with different products. Ciênc. Tecnol. Aliment. [online]. 2009, vol.29, n.2, pp.324-332. ISSN 0101-2061. http://dx.doi.org/10.1590/S0101-20612009000200014.
The present research aimed at evaluating the quality of minimally processed Chinese cabbage treated with calcium chloride (CaCl2), ascorbic acid (vitamin C), and ethylene-diamine-tetracetic acid (EDTA) and kept under refrigeration. Treatments were as follows: T1: control (immersion in water containing 50 mg L-1 Clorin/5 minutes); T2: immersion in 1% CaCl2 solution/5 minutes; T3: immersion in 2% aCl2 solution/5 minutes; T4: immersion in 1% vitamin C solution/5 minutes; T5: immersion in 2% vitamin C solution/5 minutes, T6: immersion in 1% EDTA solution/5 minutes; and T7: immersion in 2% EDTA solution/5 minutes. After the treatments, the Chinese cabbage was centrifuged, wrapped with polyvinyl chloride (PVC) in trays of expanded polyethylene and stored at 5 ± 1ºC and 90 ± 2% of relative humidity for 8 days. Physicochemical, chemical, and sensorial analyses were carried out on alternate days. The presence of Salmonella was verified only after treatments. Analysis of variance (ANAVA) and the Tukey's test, at 5% significance level, were also carried out. All different treatments significantly influenced the physicochemical and chemical characteristics affecting the general appearance and causing darkening. No Salmonella was detected in the treatments. The obtained results allowed concluding that Chinese cabbage minimally processed under the adopted experimental conditions would be suitable for consumption only up to the fourth day of storage.
Palavras-chave : Brassica pekinensis; minimal processing; physicochemical and chemical quality.