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- Title
EFEITO DO ÁCIDO ASCÓRBICO EM MELÕES "ORANGE FLESH" MINIMAMENTE PROCESSADOS.
- Authors
Lima, Luciana Costa; Costa, Sérgio Marques; Vieites, Rogério Lopes; Damatto Júnior, Erval Rafael
- Abstract
The aim of this work was to evaluate the application of different concentrations of ascorbic acid on Orange Flesh melon. Whole Melons were sanified with 500 mg L -1 of sodium hypochlorite for 10 minutes and the cuts into cubes with 100 mg L -1 for 1 minute before being tested under different concentrations of ascorbic acid (0, 1, 2 and 3%) in immersion at room temperature for 10 minutes. After drainage, the cuts were packed in PET packages lined with polyethylene film of 18 μm and stored at 5 ± 1°C and 85 ± 5% of RH for 8 days, being evaluated every 2 days. Physicochemical, microbiological and sensorial analyses were performed. The experimental design utilized for the experiment was the completely randomized in factorial scheme. Ten replicates were used for non-destructive analyses and 3 replicates were used for destructive ones. The application of ascorbic acid reduced the loss of mass; the fruits presented a low population of psychrotrophic bacterias, filamentous, fungi and yeasts, reduction of soluble solids, pH and firmness and, consequently, extended postharvest life of the fruits by 2 days. The appearance, flavor and taste were also affected. The application of 1% of ascorbic acid was the best treatment for the fresh cuts "Orange Flesh" melons.
- Subjects
VITAMIN C; WATER-soluble vitamins; MELONS; RECLAMATION of land; ORANGES
- Publication
Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2011, Vol 22, Issue 2, p291
- ISSN
0103-4235
- Publication type
Article