Ciência e Agrotecnologia
versão impressa ISSN 1413-7054
RODRIGUES, Luiz José et al. Effect of cutting type and sanitizers on the browning of fresh cut peki fruit. Ciênc. agrotec. [online]. 2011, vol.35, n.3, pp. 560-567. ISSN 1413-7054. http://dx.doi.org/10.1590/S1413-70542011000300018.
The objective of the present work was to evaluate the influence of the sanitizers sodium hypochlorite (NaClO) 50 and 100 ppm and 4% and 6%, hydrogen peroxide (H2O2) on the shelf life of fresh cut peki fruit (Caryocar brasilense Cambess.) submitted to two sorts of processing: "sliced stone" and whole stone", stored at 6 ± 1° C and 90 to 95% of RH for 15 days. The analyses were performed every three days. The experiment was conducted in a completely randomized design arranged by a 2 x 6 x 5 factorial, i.e. 2 sorts of processing ("sliced and whole stones"), 6 times (0h, 3, 6, 9, 12, 15 days) and 5 treatments (control, 50 ppm NaClO, 100 ppm NaClO, 4% H2O2 and 6% H2O2 ), with 3 replicates. Every three days, the following analyses were conducted: vitamin C, polyphenoloxidase, peroxidase and color (CIE L*a*b*). The fresh cut peki fruit showed decreases in the contents of vitamin C during storage. The sliced stones showed itself with an increased activity of the enzyme polyphenoloxidase relative the whole one. The significant interaction cutting sanitizer and time was found for peroxidase, the sliced stones and the sanitizers 4% and 6% H2O2 having promoted the highest activity of that enzyme. Reduced value L* during the storage of fresh cut peki fruit was observed, independent of the used sanitizer, suggesting browning of the product.
Palavras-chave : Caryocar brasiliense; quality; minimal processing; enzymes.