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Registro Completo |
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Biblioteca(s): |
Embrapa Clima Temperado. |
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Data corrente: |
20/11/2020 |
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Data da última atualização: |
20/11/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BARRETO, C. F.; NAVROSKI, R.; FARIAS, R. de M.; KIRINUS, M. B. M.; MARTINS, C. R.; MALGARIM, M. B. |
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Afiliação: |
CAROLINE FARIAS BARRETO, UFPEL; RENAN NAVROSKI, UFPEL; ROSELI DE MELLO FARIAS, UNIVERSIDADE ESTADUAL DO RIO GRANDE DO SUL; MARINES BATALHA MORENO KIRINUS, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA SUL-RIO-GRANDENSE, CAMPUSPELOTAS VISCONDE DA GRAÇA; CARLOS ROBERTO MARTINS, CPACT; MARCELO BARBOSA MALGARIM, UFPEL. |
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Título: |
Addition of preservatives to minimally processed "BRS Kampai" peaches (Prunus persicaL.). |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Australian Journal of Crop Science, v. 14, 09, p. 1394-1398, 2020. |
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ISSN: |
1835-2707 |
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DOI: |
10.21475/ajcs.20.14.09.p2373 |
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Idioma: |
Inglês |
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Notas: |
Preprint. |
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Conteúdo: |
Fruits that go through processes of sanitation, peeling, cuttingand packaging,to be consumed soon afterwards, are called minimally processed fruits.Since fruit consumption is important in the human diet, consumers have looked for practicality in both preparation and consumption, a situation that includes minimally processed food. However, minimal processing can damage plant tissues, mainly by pulp browning and by accelerating changes in natural characteristics of the product. This study aimed at minimizing changes in minimally processed sliced peaches by immersing them in solutionswhich contained preservatives.The experiment was a completely randomized design in a 5x3 factorial scheme (5 anti-browning agents x 3 storage periods), with 4 trays per replicateand six slices of peaches in every replicate.Sliced fruits were treated with T1 = control (distilled water); T2 = ascorbic acid at 1% (m/v); T3 = sodium isoascorbate at 1% (m/v); T4 = ascorbic acid at 0.5% (m/v) + sodium isoascorbate at 0.5% (m/v); and T5 = citric acid at 0.5% (m/v)+ sodium isoascorbateat 0.5% (m/v). Afterwards, they were placed on trays, covered with 9? PVC film and stored at 4±1ºC for 0(S1), 6(S2)and 12 (S3) days. The following variables were evaluated: mass loss, pulp color, pulp firmness, soluble solids, titratable acidity, pH, rot spots, total phenols and antioxidant activity. The treatment that consisted of citric acid at 0.5% (m/v) + sodium isoascorbateat 0.5% (m/v) was the most efficient one to controloxidation; its values of browning indexes were the lowest ones, i. e.,15.62 (S1), 17.74 (S2) and 17.58 (S3).Besides, it kept the creamy-white color of the pulp throughout storage time. MenosFruits that go through processes of sanitation, peeling, cuttingand packaging,to be consumed soon afterwards, are called minimally processed fruits.Since fruit consumption is important in the human diet, consumers have looked for practicality in both preparation and consumption, a situation that includes minimally processed food. However, minimal processing can damage plant tissues, mainly by pulp browning and by accelerating changes in natural characteristics of the product. This study aimed at minimizing changes in minimally processed sliced peaches by immersing them in solutionswhich contained preservatives.The experiment was a completely randomized design in a 5x3 factorial scheme (5 anti-browning agents x 3 storage periods), with 4 trays per replicateand six slices of peaches in every replicate.Sliced fruits were treated with T1 = control (distilled water); T2 = ascorbic acid at 1% (m/v); T3 = sodium isoascorbate at 1% (m/v); T4 = ascorbic acid at 0.5% (m/v) + sodium isoascorbate at 0.5% (m/v); and T5 = citric acid at 0.5% (m/v)+ sodium isoascorbateat 0.5% (m/v). Afterwards, they were placed on trays, covered with 9? PVC film and stored at 4±1ºC for 0(S1), 6(S2)and 12 (S3) days. The following variables were evaluated: mass loss, pulp color, pulp firmness, soluble solids, titratable acidity, pH, rot spots, total phenols and antioxidant activity. The treatment that consisted of citric acid at 0.5% (m/v) + sodium isoascorbateat 0.5% (m/v) was the most efficient one to cont... Mostrar Tudo |
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Thesagro: |
Fruticultura; Pêssego; Processamento Mínimo. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/218035/1/barreto-14-9-2020-1394-1398.pdf
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Marc: |
LEADER 02444naa a2200253 a 4500
001 2126865
005 2020-11-20
008 2020 bl uuuu u00u1 u #d
022 $a1835-2707
024 7 $a10.21475/ajcs.20.14.09.p2373$2DOI
100 1 $aBARRETO, C. F.
245 $aAddition of preservatives to minimally processed "BRS Kampai" peaches (Prunus persicaL.).$h[electronic resource]
260 $c2020
500 $aPreprint.
520 $aFruits that go through processes of sanitation, peeling, cuttingand packaging,to be consumed soon afterwards, are called minimally processed fruits.Since fruit consumption is important in the human diet, consumers have looked for practicality in both preparation and consumption, a situation that includes minimally processed food. However, minimal processing can damage plant tissues, mainly by pulp browning and by accelerating changes in natural characteristics of the product. This study aimed at minimizing changes in minimally processed sliced peaches by immersing them in solutionswhich contained preservatives.The experiment was a completely randomized design in a 5x3 factorial scheme (5 anti-browning agents x 3 storage periods), with 4 trays per replicateand six slices of peaches in every replicate.Sliced fruits were treated with T1 = control (distilled water); T2 = ascorbic acid at 1% (m/v); T3 = sodium isoascorbate at 1% (m/v); T4 = ascorbic acid at 0.5% (m/v) + sodium isoascorbate at 0.5% (m/v); and T5 = citric acid at 0.5% (m/v)+ sodium isoascorbateat 0.5% (m/v). Afterwards, they were placed on trays, covered with 9? PVC film and stored at 4±1ºC for 0(S1), 6(S2)and 12 (S3) days. The following variables were evaluated: mass loss, pulp color, pulp firmness, soluble solids, titratable acidity, pH, rot spots, total phenols and antioxidant activity. The treatment that consisted of citric acid at 0.5% (m/v) + sodium isoascorbateat 0.5% (m/v) was the most efficient one to controloxidation; its values of browning indexes were the lowest ones, i. e.,15.62 (S1), 17.74 (S2) and 17.58 (S3).Besides, it kept the creamy-white color of the pulp throughout storage time.
650 $aFruticultura
650 $aPêssego
650 $aProcessamento Mínimo
700 1 $aNAVROSKI, R.
700 1 $aFARIAS, R. de M.
700 1 $aKIRINUS, M. B. M.
700 1 $aMARTINS, C. R.
700 1 $aMALGARIM, M. B.
773 $tAustralian Journal of Crop Science$gv. 14, 09, p. 1394-1398, 2020.
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Registro original: |
Embrapa Clima Temperado (CPACT) |
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Registro Completo
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
14/07/2015 |
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Data da última atualização: |
17/05/2022 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
FARIA, N. A. C. de; BALARO, M. F. A.; RIBEIRO, A. C. S.; DELGADO, K. F.; FERNANDES, D. A. de M.; SANTOS, A. da S.; CAVALCANTI, L. M.; GONÇALVES, L. H. S.; SOUZA-FABJAN, J. M. G. de; FONSECA, J. F. da; BRANDÃO, F. Z. |
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Afiliação: |
Natália Assis Coelho de Faria, Unigranrio - RJ, Brasil; Mário Felipe Alvarez Balaro, Universidade Federal Fluminense (UFF) - Niterói, RJ, Brasil; Ana Clara Sarzedas Ribeiro, UFF - Niterói, RJ, Brasil; Karina Frensel Delgado, UFF - Niterói, RJ, Brasil; Daniel Andrews de Moura Fernandes, UFF - Niterói, RJ, Brasil; Alex da Silva Santos, UFF - Niterói, RJ, Brasil; Luiza Mattos Cavalcanti, UFF - Niterói, RJ, Brasil; Loara Helena Santana Gonçalves, UFF - Niterói, RJ, Brasil; Joanna Maria Gonçalves de Souza-Fabjan, UFF - Niterói, RJ, Brasil; JEFERSON FERREIRA DA FONSECA, CNPC; Felipe Zandonadi Brandão, UFF - Niterói, RJ, Brasil. |
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Título: |
Uso da eCG ou hCG na indução do estro sincronizado em cabras da raça Saanen na contra-estação reprodutiva. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE REPRODUÇÃO ANIMAL, 21., 2015, Belo Horizonte. Anais... Belo Horizonte: CBRA, 2015. p. 150. |
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Idioma: |
Português |
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Conteúdo: |
[Use of eCG or hCG in the induction of synchronized estrus in the non-breeding in Saanen goats]. |
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Palavras-Chave: |
Estrus induction; Indução do estro; Induced ovulation; Oestrous cycle; Raça Saanen. |
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Thesagro: |
Cabra; Caprino; Ciclo estral; Reprodução animal. |
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Thesaurus NAL: |
Goats; Gonadotropins. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/126518/1/cnpc-2015-Uso.pdf
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Marc: |
LEADER 01238nam a2200361 a 4500
001 2019724
005 2022-05-17
008 2015 bl uuuu u00u1 u #d
100 1 $aFARIA, N. A. C. de
245 $aUso da eCG ou hCG na indução do estro sincronizado em cabras da raça Saanen na contra-estação reprodutiva.$h[electronic resource]
260 $aIn: CONGRESSO BRASILEIRO DE REPRODUÇÃO ANIMAL, 21., 2015, Belo Horizonte. Anais... Belo Horizonte: CBRA, 2015. p. 150.$c2015
520 $a[Use of eCG or hCG in the induction of synchronized estrus in the non-breeding in Saanen goats].
650 $aGoats
650 $aGonadotropins
650 $aCabra
650 $aCaprino
650 $aCiclo estral
650 $aReprodução animal
653 $aEstrus induction
653 $aIndução do estro
653 $aInduced ovulation
653 $aOestrous cycle
653 $aRaça Saanen
700 1 $aBALARO, M. F. A.
700 1 $aRIBEIRO, A. C. S.
700 1 $aDELGADO, K. F.
700 1 $aFERNANDES, D. A. de M.
700 1 $aSANTOS, A. da S.
700 1 $aCAVALCANTI, L. M.
700 1 $aGONÇALVES, L. H. S.
700 1 $aSOUZA-FABJAN, J. M. G. de
700 1 $aFONSECA, J. F. da
700 1 $aBRANDÃO, F. Z.
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Embrapa Caprinos e Ovinos (CNPC) |
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