Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/63778
Type: Artigo de periódico
Title: Effect of calcium chloride on quality of fresh-cut 'Perola' pineapple
Author: Antoniolli, LR
Benedetti, BC
de Souza, MDM
Abstract: The objective of this research was to evaluate the effects of calcium chloride on quality of fresh cut 'Perola' 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 CaCl2 solutions (1% and 2%) for 30 seconds. Slices were placed in polyethylene terephtalate packages and stored at 4+/-1 degreesC 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 CaCl2 1% showed more browning, presenting smaller L* value and larger a* value at the end of the storage period. The use of CaCl2 in fresh-cut 'Perola' pineapple does not provide beneficial effects on the texture and interfere negatively on the flesh color of fruit.
Subject: Ananas comosus
color
texture
shelf life
Country: Brasil
Editor: Empresa Brasil Pesq Agropec
Rights: aberto
Date Issue: 2003
Appears in Collections:Unicamp - Artigos e Outros Documentos

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