Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/59738
Type: Artigo de periódico
Title: Physical and chemical characteristics of minimally processed strawberries stored under refrigeration and controled atmospheres
Author: de Moraes, IVM
Cenci, SA
Benedetti, BC
Mamede, AMGN
Soares, AG
Barboza, HTG
Abstract: Strawberries cv. Oso Grande were minimally processed and kept in three different atmospheres: 3% O-2 + 10% CO2 (N-2 balance), 3% O-2 + 15% CO2 (N-2 balance) and ambient atmosphere (control), at 5 and 10 degrees C, during, 7 days, with the evaluation of their physical and chemical characteristics during storage. Fruits were evaluated at 0, 3 and 7 days for weight loss, firmness, pH, titratable acidity, soluble solids, sugar content (sucrose, fructose and glucose) and total anthocyanins. Data were subjected to analysis of variance (ANOVA) and means were compared by the Least Significance Difference (LSD) test (5%). It was verified that shifting the temperature from 5 to 10 degrees C had no significant effect on the physical and chemical variables analyzed. The utilization of atmospheres 3% 0, + 10% CO2 and 3% O-2+ 15% CO2 was important for quality maintenance of fresh-cut strawberries. They better preserved firmness in relation to ambient atmosphere, and had a positive effect on the control of fruit weight loss. However, fresh-cut fruits kept under those atmospheres showed a lower content of anthocyanins when compared to fruits stored in ambient conditions.
Subject: Fragaria x Ananassa Duch
minimal processing
atmospheric control
refrigerated storage
quality.
Country: Brasil
Editor: Soc Brasileira Ciencia Tecnologia Alimentos
Rights: aberto
Date Issue: 2008
Appears in Collections:Unicamp - Artigos e Outros Documentos

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