Data/hora: 25/06/2024 00:47:23

Biblioteca(s): 	Embrapa Agroindústria de Alimentos.	
Data corrente: 	26/02/2010	
Data da última atualização: 	28/09/2020	
Autoria: 	DJIOUA, T.; CHARLES, F.; LOPEZ-LAURI, F.; FILGUEIRAS, H.; COUDRET, A.; FREIRE JUNIOR, M.; DUCAMP-COLLIN, M.-N.; SALLANON, H.	
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.	
Título: 	Improving the storage of minimally processed mangoes (Mangifera indica L.) by hot water treatments.	
Ano de publicação: 	2009	
Fonte/Imprenta: 	Postharvest Biology and Technology, Maryland Heights, v. 52, n. 2, p. 221-226, may 2009.	
DOI: 	doi:10.1016/j.postharvbio.2008.10.006	
Idioma: 	Inglês	
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.	
Thesagro: 	Antioxidante; Manga; Processamento Mínimo; Qualidade; Tratamento Térmico.	
Categoria do assunto: 	X Pesquisa, Tecnologia e Engenharia	
Registro original: 	Embrapa Agroindústria de Alimentos (CTAA)	
Exemplares: 	CTAA - (10155-1) - UPC - AP - PP - 2009/124 -  - 2010.00035 - DIS
CTAA - (10155-2) - UPC - AP - DD -  -  -  - DIS