SciELO - Scientific Electronic Library Online

 
vol.29 número2Efeito do tratamento térmico em sementes de abóboras (Cucurbita spp.) sobre os níveis de fatores antinutricionais e/ou tóxicosEstratégia de comercialização em mercados derivativos - descobrimento de base e risco de base da cafeicultura em diversas localidades de Minas Gerais e São Paulo índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados

Journal

Artigo

Indicadores

Links relacionados

Compartilhar


Ciência e Agrotecnologia

versão impressa ISSN 1413-7054versão On-line ISSN 1981-1829

Resumo

AZEREDO, Henriette Monteiro Cordeiro de et al. Stability of mango cubes preserved by hurdle technology. Ciênc. agrotec. [online]. 2005, vol.29, n.2, pp.377-381. ISSN 1413-7054.  https://doi.org/10.1590/S1413-70542005000200015.

Fruit  preservation  by  hurdle  technology  is based on combinations of low levels of various antimicrobial factors (hurdles) acting synergistically resulting in a shelf stable high moisture, fresh-like product. The objective of this work was to evaluate the stability of mango cubes obtained by combining the following hurdles: water activity reduction, pH reduction, and chemical preservation. Tommy Atkins mangoes, previously washed, sanitized and peeled, were cut into cubes of approximately 8 cm3. The cubes were osmotically dehydrated under stirring (150 rpm) at 46ºC in a sucrose solution at 65.5oBrix added with 2% citric acid and 0.2% potassium sorbate, during two hours. The product was drained, packed in low-density polyethylene bags and stored at room temperature (about 25ºC) during three months. The combination of hurdles on the final product (water activity, 0.96; pH, 3.99; potassium sorbate content, 396 mg.kg-1) was not effective to make it shelf stable, since the count of yeasts and molds increased. The cubes underwent pH reduction and color losses during storage. Furthermore, the acceptance of the product, as well as, the mango flavor intensity, decrease significantly with storage time.

Palavras-chave : mango; hurdle technology; osmotic dehydration.

        · resumo em Português     · texto em Inglês     · Inglês ( pdf )

 

Creative Commons License Todo o conteúdo deste periódico, exceto onde está identificado, está licenciado sob uma Licença Creative Commons