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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. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
26/02/2010 |
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Data da última atualização: |
28/09/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
DJIOUA, T.; CHARLES, F.; LOPEZ-LAURI, F.; FILGUEIRAS, H.; COUDRET, A.; FREIRE JUNIOR, M.; DUCAMP-COLLIN, M.-N.; SALLANON, H. |
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Afiliação: |
TASSADIT DJIOUA, Université d'Avignon et des Pays de Vaucluse; FLORENCE CHARLES, Université d'Avignon et des Pays de Vaucluse; FÉLICE LOPEZ-LAURI, Université d'Avignon et des Pays de Vaucluse; HELOISA FILGUEIRAS; ALAIN COUDRET, Université d'Avignon et des Pays de Vaucluse; MURILLO FREIRE JUNIOR, CTAA; MARIE-NOËLLE DUCAMP-COLLIN, French Agricultural Research Centre for International Development; HUGUETTE SALLANON, Université d'Avignon et des Pays de Vaucluse. |
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Título: |
Improving the storage of minimally processed mangoes (Mangifera indica L.) by hot water treatments. |
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Ano de publicação: |
2009 |
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Fonte/Imprenta: |
Postharvest Biology and Technology, Maryland Heights, v. 52, n. 2, p. 221-226, may 2009. |
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DOI: |
doi:10.1016/j.postharvbio.2008.10.006 |
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Idioma: |
Inglês |
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Conteúdo: |
Postharvest degradation of minimally processed mangoes limits the marketability of fruit. The effect of heat treatments applied to whole ?Keitt? mango fruit on physical, physiological and biochemical quality of minimally processed mangoes was studied. Whole mangoes were subjected to hot water dipping (HWD) at 46 or 50 °C for 30 or 75 min, cooled for 15 min, minimally processed and stored at 6 °C for 9 d. Sensory analysis, firmness, color, acidity, pH, total soluble solids (TSS), ascorbic acid, total carotenoids, malondialdehyde (MDA) and respiration rate (RR) were investigated. A global beneficial effect of HWD 50 °C/30 min was observed. This treatment was the only one to maintain the acceptability of fresh-cut mangoes for 6 d, the yellow color, expressed by b* value, for 9 d and the firmness for 3 d compared to the control. Moreover, HWD 50 °C/30 min increased the total carotenoids content after 3 d compared to the control. Although the ascorbic acid content decreased during storage, HWD 50 °C/30 min is the less degrading condition of the heat treatments. Lipid peroxidation, estimated by MDA content, was less important for HWD 50 °C/30 min. Finally, the RR of whole mangoes treated by HWD 50 °C/30 min was lower than in the other treatments and could be used as an indicator of product shelf-life. This study selected the HWD 50 °C/30 min as the optimal heat treatment to improve the quality of fresh-cut ?Keitt? mangoes. |
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Thesagro: |
Antioxidante; Manga; Processamento Mínimo; Qualidade; Tratamento Térmico. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
|
Marc: |
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001 1658952
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008 2009 bl uuuu u00u1 u #d
024 7 $adoi:10.1016/j.postharvbio.2008.10.006$2DOI
100 1 $aDJIOUA, T.
245 $aImproving the storage of minimally processed mangoes (Mangifera indica L.) by hot water treatments.
260 $c2009
520 $aPostharvest degradation of minimally processed mangoes limits the marketability of fruit. The effect of heat treatments applied to whole ?Keitt? mango fruit on physical, physiological and biochemical quality of minimally processed mangoes was studied. Whole mangoes were subjected to hot water dipping (HWD) at 46 or 50 °C for 30 or 75 min, cooled for 15 min, minimally processed and stored at 6 °C for 9 d. Sensory analysis, firmness, color, acidity, pH, total soluble solids (TSS), ascorbic acid, total carotenoids, malondialdehyde (MDA) and respiration rate (RR) were investigated. A global beneficial effect of HWD 50 °C/30 min was observed. This treatment was the only one to maintain the acceptability of fresh-cut mangoes for 6 d, the yellow color, expressed by b* value, for 9 d and the firmness for 3 d compared to the control. Moreover, HWD 50 °C/30 min increased the total carotenoids content after 3 d compared to the control. Although the ascorbic acid content decreased during storage, HWD 50 °C/30 min is the less degrading condition of the heat treatments. Lipid peroxidation, estimated by MDA content, was less important for HWD 50 °C/30 min. Finally, the RR of whole mangoes treated by HWD 50 °C/30 min was lower than in the other treatments and could be used as an indicator of product shelf-life. This study selected the HWD 50 °C/30 min as the optimal heat treatment to improve the quality of fresh-cut ?Keitt? mangoes.
650 $aAntioxidante
650 $aManga
650 $aProcessamento Mínimo
650 $aQualidade
650 $aTratamento Térmico
700 1 $aCHARLES, F.
700 1 $aLOPEZ-LAURI, F.
700 1 $aFILGUEIRAS, H.
700 1 $aCOUDRET, A.
700 1 $aFREIRE JUNIOR, M.
700 1 $aDUCAMP-COLLIN, M.-N.
700 1 $aSALLANON, H.
773 $tPostharvest Biology and Technology, Maryland Heights$gv. 52, n. 2, p. 221-226, may 2009.
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