Influência de alguns métodos de processamento nas propriedades organoléticas da maçã em pedaços: variedade Bruckner do Brasil

Nogueira, João Nunes

doi:10.1590/S0071-12761973000100017

Resumos

Foi estudada a influência de tres tratamentos com. a finalidade de evitar o escurecimento enzimático (branqueamento, SO2 e ácido ascórbico) e de tres métodos de processamento (appertização, congelação e liofilização) nas propriedades organoléticas da maçã em pedaços da variedade Bruckner do Brasil. Imediatamente após seu recebimento, uma terça parte das frutas foi processada. Outra terça parte foi colocada em câmara fria a 1°C por três semanas e a restante deixada sob as mesmas condições por seis semanas, sendo estas duas últimas processadas imediatamente após os respectivos tempos de armazenamento prévio. Os resultados mostraram que o melhor tratamento foi a combinação branqueamento-appertização para todos os atributos de qualidade, exceto para cor, em que as combinações SO2-congelação e ácido ascórbico-congelação foram superiores. A appertização foi o método de processamento mais adequado para a variedade em estudo. O armazenamento prévio não melhorou as propriedades organoléticas da maçã em pedaços, chegando a ser até prejudicial para a maioria dos tratamentos utilizados.

The influence of three browning treatments (blanching, SO2 and ascorbic acid) and three processing methods (canning, freezing and freeze-drying) on the quality of apple slices of the variety Bruckner do Brasil was studied. Immediately upon arrival, one third of the fruits was processed. Another third was held in storage at 1°C for three weeks and the remainder was left under the same conditions for six weeks, being both immediately processed after their respective storage time. The results showed that the best treatment was the blanching-canning combination for all attributes of quality, except for color, in which the SO2-freezing and ascorbic acid-freezing combinations were superior. Canning was the most suitable processing method for the variety under study. Storage lowered the quality of the apple slices for almost all treatments used.

João Nunes Nogueira

Prof. Assistente Doutor, Deptº Tecnologia Rural ESALQ, U. S. P

RESUMO

Foi estudada a influência de tres tratamentos com. a finalidade de evitar o escurecimento enzimático (branqueamento, SO₂ e ácido ascórbico) e de tres métodos de processamento (appertização, congelação e liofilização) nas propriedades organoléticas da maçã em pedaços da variedade Bruckner do Brasil. Imediatamente após seu recebimento, uma terça parte das frutas foi processada. Outra terça parte foi colocada em câmara fria a 1°C por três semanas e a restante deixada sob as mesmas condições por seis semanas, sendo estas duas últimas processadas imediatamente após os respectivos tempos de armazenamento prévio.

Os resultados mostraram que o melhor tratamento foi a combinação branqueamento-appertização para todos os atributos de qualidade, exceto para cor, em que as combinações SO₂-congelação e ácido ascórbico-congelação foram superiores. A appertização foi o método de processamento mais adequado para a variedade em estudo. O armazenamento prévio não melhorou as propriedades organoléticas da maçã em pedaços, chegando a ser até prejudicial para a maioria dos tratamentos utilizados.

SUMMARY

The influence of three browning treatments (blanching, SO₂ and ascorbic acid) and three processing methods (canning, freezing and freeze-drying) on the quality of apple slices of the variety Bruckner do Brasil was studied. Immediately upon arrival, one third of the fruits was processed. Another third was held in storage at 1°C for three weeks and the remainder was left under the same conditions for six weeks, being both immediately processed after their respective storage time.

The results showed that the best treatment was the blanching-canning combination for all attributes of quality, except for color, in which the SO₂-freezing and ascorbic acid-freezing combinations were superior. Canning was the most suitable processing method for the variety under study. Storage lowered the quality of the apple slices for almost all treatments used.

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LITERATURA CITADA

Entregue para publicação em 4/12/73.

BOUCHILLOUX, S., 1962 Enzymatic browning reactions. In: RUNECKLES, V. C., ed. Plant Phenolics and their Industrial Significance Proceedings of a symposium of The Plant Phenolics Group of North America, p. 1-14.
BRAVERMAN, J. B. S., 1963 Introduction to the Biochemistry of Foods. Elsevier Publ. Co., New York.
BREKKER, J E. & F. S. NURY, 1964 Fruits. In: ARSDEL, W. B. V. & M. J. COPLEY, eds. Food Dehydration, Vol. II. The AVI Publ. Co. p. 467-507.
BROWN, D. S., 1968 Volatiles from apples as related to variety, season, maturity and storage. Hilgardia, 39: 37-67.
CALDWELL, J. C W. CULPEPPER & K. D. DEMAREE, 1955 Quality of frozen apples related to variety and ripeness. Agr, and Food Chem, 3: 513-18.
CORSE, J., 1964 The enzymatic browning of fruits and vegetables. In: RUNECKLES, V. C., ed. Phenolics in Normal and Diseased Fruits and Vegetables. Proceedings of a symposium of The Plant Phenolics Group of North America, p. 41-62.
CRUESS, W. V., 1958 Commercial Fruit and Vegetable Products. McGraw-Hill Book Co., New York.
DALRYMPLE, D. G. & I. C. FEUSTEL, 1965 Recent developments in the production and marketing of apple slices. U. S. Department of Agriculture, July. 71 p.
DAVES, D. R., 1961 Variety and preteatment of fruit important for frozen apple pies. Ohio Farm and Home Res., march-april. p. 27-28.
DAWSON, E. H., 1964 Sensory testing guide for panel evaluation of foods and beverages. Food Technol., 18: 25-31.
GALLANDER, J. F-, 1965 Influence of variety and storage on the quality of canned apple slices. Research Summary, 2: 69-72.
GOMES, F. P., 1970 Curso de Estatística Experimental. Piracicaba, E. S. A. "Luiz de Queiroz". p. 29-41.
GOULD, W. A., 1968 Quality Evaluation and Control Manual for Fruits, Vegetables and Related Foods. Columbus, OSU, Department of Horticulture and Forestry. 126 p.
JORGE, J. P. N. & R. S. GARRUTTI, 1964 Métodos estatísticos aplicados à análise sensorial de alimentos e bebidas. Bol. do Instituto Agronômico de Campinas, n.ş 137. 9 p.
LEWIS, T. L. & D. MARTIN, 1965 Protein nitrogen content and phosphorylative activity of apple fruits during ripening and senescence. Aust. Journ. Biol. Sci., 18: 1093-1101.
LOCK, A., 1969 Practical Canning. Food Trade Press, London. 415 p.
MARTIN, D., T. L. LEWIS & J. CERNY 1967 Nitrogen metabolism during storage in relation to the breakdown of apples. Changes in protein nitrogen level in relation to incidence. Aust. Journ. Agr. Res., 18: 271-78.
McDERMOTT, I. E., M. B. TRILLING & F. W. NICOLAS, 1967 Food for Modern Living. J. B. Lippincott Co., Philadelphia and New York. p. 478-83.
MEYER, L. H., 1968 Food Chemistry. Reinhold Book Co. 385 p.
NOGUEIRA, J. N., 1970 The Influence of Cultivar, Storage, Browning Treatment and Processing Methods on the Quality of Apple Pies. Tese de M. S., Columbus, Universidade Estadual de Ohio. 100 p.
SALUNKHE, D. K., L. E. OLSON & F. S. NURY, 1965 Chemistry of quality in fruits and fruit products. Farm and Home Sci., September, p. 66-70.
SHALLENBERGER, R. S., J. C MOYER, R. L. LABELLE, W. B. ROBINSON & D. B. HAND, 1963 Firmness of canned apple slices as affected by maturity and steam-blanch temperature. Food Technol., 17: 102-104.
SMOCK, R. M. & A. M. NEUBERT, 1950 Apples and Apple Products. Interscience Publ., New York. 486 p.
UNITED STATES DEPARTMENT OF AGRICULTURE, 1945 Commercial preparation and freezing preservation of sliced apples. Western Regional Res. Lab., Albany, California. 7 p.
WILEY, R. C. & Y. S. LEE, 1970 Modifying texture of processed apple slices. Food Technol, 24: 1168-170.
WILLS, R. B. H., 1968 Influence of water loss on the loss of volatiles by apples. Journ. Sci. Food Agr., 19: 354-56.

Influência de alguns métodos de processamento nas propriedades organoléticas da maçã em pedaços: variedade Bruckner do Brasil

Influence of some processing methods on the quality of apple slices: variety Bruckner do Brasil

Datas de Publicação

Publicação nesta coleção
29 Maio 2012
Data do Fascículo
1973

Histórico

Recebido
04 Dez 1973

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

[1] BOUCHILLOUX, S., 1962 Enzymatic browning reactions. In: RUNECKLES, V. C., ed. Plant Phenolics and their Industrial Significance Proceedings of a symposium of The Plant Phenolics Group of North America, p. 1-14.

[2] BRAVERMAN, J. B. S., 1963 Introduction to the Biochemistry of Foods. Elsevier Publ. Co., New York.

[3] BREKKER, J E. & F. S. NURY, 1964 Fruits. In: ARSDEL, W. B. V. & M. J. COPLEY, eds. Food Dehydration, Vol. II. The AVI Publ. Co. p. 467-507.

[4] BROWN, D. S., 1968 Volatiles from apples as related to variety, season, maturity and storage. Hilgardia, 39: 37-67.

[5] CALDWELL, J. C W. CULPEPPER & K. D. DEMAREE, 1955 Quality of frozen apples related to variety and ripeness. Agr, and Food Chem, 3: 513-18.

[6] CORSE, J., 1964 The enzymatic browning of fruits and vegetables. In: RUNECKLES, V. C., ed. Phenolics in Normal and Diseased Fruits and Vegetables. Proceedings of a symposium of The Plant Phenolics Group of North America, p. 41-62.

[7] CRUESS, W. V., 1958 Commercial Fruit and Vegetable Products. McGraw-Hill Book Co., New York.

[8] DALRYMPLE, D. G. & I. C. FEUSTEL, 1965 Recent developments in the production and marketing of apple slices. U. S. Department of Agriculture, July. 71 p.

[9] DAVES, D. R., 1961 Variety and preteatment of fruit important for frozen apple pies. Ohio Farm and Home Res., march-april. p. 27-28.

[10] DAWSON, E. H., 1964 Sensory testing guide for panel evaluation of foods and beverages. Food Technol., 18: 25-31.

[11] GALLANDER, J. F-, 1965 Influence of variety and storage on the quality of canned apple slices. Research Summary, 2: 69-72.

[12] GOMES, F. P., 1970 Curso de Estatística Experimental. Piracicaba, E. S. A. "Luiz de Queiroz". p. 29-41.

[13] GOULD, W. A., 1968 Quality Evaluation and Control Manual for Fruits, Vegetables and Related Foods. Columbus, OSU, Department of Horticulture and Forestry. 126 p.

[14] JORGE, J. P. N. & R. S. GARRUTTI, 1964 Métodos estatísticos aplicados à análise sensorial de alimentos e bebidas. Bol. do Instituto Agronômico de Campinas, n.ş 137. 9 p.

[15] LEWIS, T. L. & D. MARTIN, 1965 Protein nitrogen content and phosphorylative activity of apple fruits during ripening and senescence. Aust. Journ. Biol. Sci., 18: 1093-1101.

[16] LOCK, A., 1969 Practical Canning. Food Trade Press, London. 415 p.

[17] MARTIN, D., T. L. LEWIS & J. CERNY 1967 Nitrogen metabolism during storage in relation to the breakdown of apples. Changes in protein nitrogen level in relation to incidence. Aust. Journ. Agr. Res., 18: 271-78.

[18] McDERMOTT, I. E., M. B. TRILLING & F. W. NICOLAS, 1967 Food for Modern Living. J. B. Lippincott Co., Philadelphia and New York. p. 478-83.

[19] MEYER, L. H., 1968 Food Chemistry. Reinhold Book Co. 385 p.

[20] NOGUEIRA, J. N., 1970 The Influence of Cultivar, Storage, Browning Treatment and Processing Methods on the Quality of Apple Pies. Tese de M. S., Columbus, Universidade Estadual de Ohio. 100 p.

[21] SALUNKHE, D. K., L. E. OLSON & F. S. NURY, 1965 Chemistry of quality in fruits and fruit products. Farm and Home Sci., September, p. 66-70.

[22] SHALLENBERGER, R. S., J. C MOYER, R. L. LABELLE, W. B. ROBINSON & D. B. HAND, 1963 Firmness of canned apple slices as affected by maturity and steam-blanch temperature. Food Technol., 17: 102-104.

[23] SMOCK, R. M. & A. M. NEUBERT, 1950 Apples and Apple Products. Interscience Publ., New York. 486 p.

[24] UNITED STATES DEPARTMENT OF AGRICULTURE, 1945 Commercial preparation and freezing preservation of sliced apples. Western Regional Res. Lab., Albany, California. 7 p.

[25] WILEY, R. C. & Y. S. LEE, 1970 Modifying texture of processed apple slices. Food Technol, 24: 1168-170.

[26] WILLS, R. B. H., 1968 Influence of water loss on the loss of volatiles by apples. Journ. Sci. Food Agr., 19: 354-56.