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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
14/01/2011 |
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Data da última atualização: |
30/11/2012 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
DJIOUA, T.; CHARLES, F.; FREIRE JUNIOR, M.; FILGUEIRAS, H.; DUCAMP-COLLIN, M.-N.; SALLANON, H. |
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Afiliação: |
TASSADIT DJIOUA, UNIV-AVIGNON; FLORENCE CHARLES, UNIV-AVIGNON; MURILLO FREIRE JUNIOR, CTAA; HELOISA A. C. FILGUEIRAS, CNPAT; MARIE-NOËLLE DUCAMP-COLLIN, CIRAD; HUGUETTE SALLANON, UNIV-AVIGNON. |
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Título: |
Combined effects of postharvest heat treatment and chitosan coating on quality of fresh-cut mangoes (Mangifera indica L.). |
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Ano de publicação: |
2010 |
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Fonte/Imprenta: |
International Journal of Food Science & Technology, Londres, v. 45, n. 4, p. 849-855, 2010. |
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DOI: |
10.1111/j.1365-2621.2010.02209.x |
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Idioma: |
Inglês |
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Conteúdo: |
The influence of heat treatment combined with coating on sensory quality, physico-chemicals characteristics (firmness, colour, pH, titratable acidity, total soluble solids and total carotenoids content) and microbiological quality of fresh-cut mangoes were studied. Whole mangoes (Mangifera indica cv ?Tommy Atkins?) were subjected to hot water dipping (HWD) at 50 °C for 30 min and cooled for 15 min. Heated and unheated fruits were minimally processed and mango cubes were coated with chitosan solution (0.25% w/v) dissolved in 0.5% (w/v) citric acid, and stored for 9 days at 6 °C under ambient atmosphere. This study showed that both HWD 50 °C for 30 min and chitosan coating, either alone or combined, did not affect the taste and the flavour of mangoes slices. The chitosan coating combined with HWD or not inhibited the microbial growth for 9 days at 6 °C. Indeed chitosan coating was used for his antimicrobial proprieties. HWD 50 °C for 30 min was the beneficial treatment to maintain firmness and colour during 9 days at 6 °C. |
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Palavras-Chave: |
Processamento térmico; Revestimento de quitosana. |
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Thesagro: |
Manga; Processamento Mínimo; Vida de Prateleira. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 01865naa a2200253 a 4500
001 1873053
005 2012-11-30
008 2010 bl uuuu u00u1 u #d
024 7 $a10.1111/j.1365-2621.2010.02209.x$2DOI
100 1 $aDJIOUA, T.
245 $aCombined effects of postharvest heat treatment and chitosan coating on quality of fresh-cut mangoes (Mangifera indica L.).
260 $c2010
520 $aThe influence of heat treatment combined with coating on sensory quality, physico-chemicals characteristics (firmness, colour, pH, titratable acidity, total soluble solids and total carotenoids content) and microbiological quality of fresh-cut mangoes were studied. Whole mangoes (Mangifera indica cv ?Tommy Atkins?) were subjected to hot water dipping (HWD) at 50 °C for 30 min and cooled for 15 min. Heated and unheated fruits were minimally processed and mango cubes were coated with chitosan solution (0.25% w/v) dissolved in 0.5% (w/v) citric acid, and stored for 9 days at 6 °C under ambient atmosphere. This study showed that both HWD 50 °C for 30 min and chitosan coating, either alone or combined, did not affect the taste and the flavour of mangoes slices. The chitosan coating combined with HWD or not inhibited the microbial growth for 9 days at 6 °C. Indeed chitosan coating was used for his antimicrobial proprieties. HWD 50 °C for 30 min was the beneficial treatment to maintain firmness and colour during 9 days at 6 °C.
650 $aManga
650 $aProcessamento Mínimo
650 $aVida de Prateleira
653 $aProcessamento térmico
653 $aRevestimento de quitosana
700 1 $aCHARLES, F.
700 1 $aFREIRE JUNIOR, M.
700 1 $aFILGUEIRAS, H.
700 1 $aDUCAMP-COLLIN, M.-N.
700 1 $aSALLANON, H.
773 $tInternational Journal of Food Science & Technology, Londres$gv. 45, n. 4, p. 849-855, 2010.
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Embrapa Agroindústria de Alimentos (CTAA) |
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