QUALITY EVALUATION OF MINIMALLY PROCESSED 'REGIS' PEACH

被引：0

作者：

Chagas, Pollyana Cardoso ^{[1
]}

Shirahige, Fernando Hoshino ^{[1
]}

Moreira Da Silva, Paula Porrelli ^{[2
]}

Fillet Spoto, Marta Helena ^{[2
]}

Chagas, Edvan Alves ^{[3
]}

Pio, Rafael ^{[4
]}

机构：

[1] Univ Sao Paulo, Dept Prod Vegetal, Escola Super Agr Luiz de Queiroz, Piracicaba, SP, Brazil

[2] Univ Sao Paulo, Dept Agroind Alimentos & Nutr, Escola Super Agr Luiz de Queiroz, Piracicaba, SP, Brazil

[3] Inst Agron IAC, Ctr APTA Frutas, Jundiai, SP, Brazil

[4] Univ Estadual Oeste Parana, Mal Candido Rondon, PR, Brazil

来源：

BOLETIM DO CENTRO DE PESQUISA DE PROCESSAMENTO DE ALIMENTOS | 2008年 / 26卷 / 02期

关键词：

Prunus persica; CITRIC ACID; ENZYMATIC BROWNING; MINIMAL PROCESSING;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this work was evaluate the effect of citric acid at 1% and 2% in the maintenance of the quality of minimally processed 'Regis' peaches, during 9 days storage under refrigeration (5+/-1 degrees C, 85-87% RU) and passive modified atmospheres. The following analyses were realized: color, firmness, texture, soluble solids, titratable acidity, pH, CO2 and O-2. Increasing in a value and decreasing in b and L values on minimally processed peaches were observed, independent of the citric acid treatment, indicating a browning on the product mainly on the 9(th) day of storage. Overall, the levels of titratable acidity and pH changed at the storage period and at the concentrations studied, unlike the content of soluble solids that remained unchanged. The texture, CO2 and O-2 changed only for the storage period unlike texture that was higher with the treatment of citric acid 2%. It can be concluded that neither tested concentration of citric acid was effective in preventing enzymatic browning of minimally processed peaches stored the 5+/-1 degrees C and 85-87% RU and passive modified atmosphere.

引用

页码：179 / 186

页数：8

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