Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/106193
Type: Artigo de periódico
Title: Firmness Indexes Evaluation For Fresh-cut Sliced Pineapple Treated With Calcium Salts Solutions [avaliação De índices De Firmeza Para Abacaxi Minimamente Processado Em Fatias Tratadas Com Soluções De Sais De Cálcio]
Author: De Eduardo M.P.
Benedetti B.C.
Ferraz A.C.O.
Abstract: Fresh-cut sliced fruits and vegetables are ready to eat immediately and their sensorial characteristics should be similar to fresh product. Although most of the studies in this area are focused on vegetables, there is a great market potential for fresh-cut sliced fruits, mainly for those which exhibit some commercialization or preparation difficulties such as pineapple. The objective of this work was to evaluate the effect of 1% and 3% concentrations of calcium salts (chloride, sulphate and lactate) on pH, total soluble solids and firmness values of minimally processed pineapple slices. Two types of indenters and three firmness indexes were investigated aiming to identify the best index. Results showed that calcium sulphate 3% kept average firmness index up to 44.45% higher than the index value of the control. Even though both indenters exhibited similar variability the cylindrical one was able to point out more differences between control and treatments than the cylindrical borer indenter.
Editor: 
Rights: aberto
Identifier DOI: 10.1590/S0100-69162008000100016
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-43449087027&partnerID=40&md5=3e30068cac8b610b068cdc4639203881
Date Issue: 2008
Appears in Collections:Unicamp - Artigos e Outros Documentos

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