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|Type:||Artigo de periódico|
|Title:||Effect Of Calcium Chloride On Quality Of Fresh-cut 'pérola' Pineapple [efeito Do Cloreto De Cálcio Na Qualidade De Abacaxi 'pérola' Minimamente Processado]|
De Souza Filho M.D.S.M.
|Abstract:||The objective of this research was to evaluate the effects of calcium chloride on quality of fresh-cut 'Pérola' pineapple. The experimental design was a completely randomized in a 3x5 factorial scheme, and the treatments were represented by the CaCl2 concentration and storage time, each one with three replicates. Fruits were sanitized, peeled mechanically, sliced manually and dipped into water (control) and in CaCl 2 solutions (1% and 2%) for 30 seconds. Slices were placed in polyethylene terephtalate packages and stored at 4±1°C during periods of 0, 3, 6, 9 and 12 days. Texture was not influenced by any of the studied factors. Smaller peroxidase activity in the samples submitted to CaCl2 2% was verified. Fresh-cut pineapple slices dipped in CaCl 2 1% showed more browning, presenting smaller L* value and larger a* value at the end of the storage period. The use of CaCl 2 in fresh-cut 'Pérola' pineapple does not provide beneficial effects on the texture and interfere negatively on the flesh color of fruit.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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