SciELO - Scientific Electronic Library Online

 
vol.32 issue1Physical chemical and sensory characterization of vegetal hamburger elaborated from cashew appleInfluence of different temperatures in maintenance of quality of fresh-cut Pequi author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Ciência e Agrotecnologia

Print version ISSN 1413-7054

Abstract

REIS, Kelen Cristina dos et al. Effect of different sanitizing on the quality of strawberry cv. Oso Grande. Ciênc. agrotec. [online]. 2008, vol.32, n.1, pp. 196-202. ISSN 1413-7054.  http://dx.doi.org/10.1590/S1413-70542008000100029.

The aim of this work was to study the effect of different sanitizing in the conservation postharvest of strawberry, stored in 9ºC and 99% R.H. for 12 days. The experiment was conducted in completely randomized design, with three replicates, the treatments constituted by: T1) Control, immersion in distilled water; T2) immersion in solution of dychlorine s. triazinatriona sodiumdehydrated (Sumaveg®) at 200 ppm, for 15 min; T3) immersion in solution of hydrogen peroxide 10%, for 15 min; T4) immersion in solution of dychlorine isocianurate of sodium (Hidrosan®) 200 ppm, for 15 min. The analyses of pH, SS (soluble solids), TA (titrable acidity), Color L*a*b and microbiological was evaluated in 0, 3, 6, 9 and 12 days. The process of sanitizing was efficient to maintain the quality of strawberry minimally processed for 12 days. The use of sanitizing was of fundamental importance to maintain low containing of microorganisms of the group mold and yeasts.

Keywords : Fragaria ananassa Duch; postharvest; sanitizing; storage.

        · abstract in Portuguese     · text in Portuguese     · pdf in Portuguese