Artículos de revistas
Effect Of Calcium Chloride On Quality Of Fresh-cut 'pérola' Pineapple [efeito Do Cloreto De Cálcio Na Qualidade De Abacaxi 'pérola' Minimamente Processado]
Registro en:
Pesquisa Agropecuaria Brasileira. , v. 38, n. 9, p. 1105 - 1110, 2003.
0100204X
2-s2.0-1442315574
Autor
Antoniolli L.R.
Benedetti B.C.
De Souza Filho M.D.S.M.
Institución
Resumen
The objective of this research was to evaluate the effects of calcium chloride on quality of fresh-cut 'Pérola' pineapple. The experimental design was a completely randomized in a 3x5 factorial scheme, and the treatments were represented by the CaCl2 concentration and storage time, each one with three replicates. Fruits were sanitized, peeled mechanically, sliced manually and dipped into water (control) and in CaCl 2 solutions (1% and 2%) for 30 seconds. Slices were placed in polyethylene terephtalate packages and stored at 4±1°C during periods of 0, 3, 6, 9 and 12 days. Texture was not influenced by any of the studied factors. Smaller peroxidase activity in the samples submitted to CaCl2 2% was verified. Fresh-cut pineapple slices dipped in CaCl 2 1% showed more browning, presenting smaller L* value and larger a* value at the end of the storage period. The use of CaCl 2 in fresh-cut 'Pérola' pineapple does not provide beneficial effects on the texture and interfere negatively on the flesh color of fruit. 38 9 1105 1110 Artés, F., Castañer, M., Gil, M.I., Revisión: El pardeamiento enzimático en frutas y hortalizas minimamente procesadas (1998) Food Science and Technology International, 4 (6), pp. 377-389. , London Barret, D.M., Special treatments to maintain product quality (1998) Proceedings..., pp. 6-7. , Annual Workshop Fresh-cut Products: Maintaining Quality and Safety, 5., Davis, 1999. Davis: University of California, Section 5b Botrel, N., De Abreu, C.M.P., Colheita: Cuidados e fisiologia pós-colheita do abacaxi (1994) Informe Agropecuário, 17 (179), pp. 33-40. , Belo Horizonte Brito, C.A.K., (2001) Estudo Bioquímico das Peroxidases Brutas de Abacaxi Ananas Comosus (L.) Merril: Cultivar IAC Gomo-de-Mel e Clone IAC-1, , 2001. 81 f. Dissertação (Mestrado em Ciência-de- Alimentos) - Universidade Estadual de Campinas, Campinas Buescher, R.W., Hobson, G.E., Role of calcium and quelating agents on regulation of the degradation of tomato fruit tissue by polygalacturonase (1982) Journal of Food Biochemistry, 6, pp. 147-160. , Trumbull Carvalho, A.V., Lima, L.C.O., Qualidade de kiwis minimamente processados e submetidos a tratamento com ácido ascórbico, ácido cítrico e cloreto de cálcio (2002) Pesquisa Agropecuária Brasileira, 37 (5), pp. 679-685. , Brasília, maio Carvalho, C.R.L., Mantovani, D.M.B., Carvalho, P.R.N., Moraes, R.M.M., (1990) Análises Químicas de Alimentos: Manual Técnico, 121p. , Campinas: Instituto de Tecnologia de Alimentos Chitarra, M.I.F., Chitarra, A.B., (1990) Pós-colheita de Frutos e Hortaliças: Fisiologia e Manuseio, 293p. , Lavras: ESAL/Faepe Conway, W.S., Sams, C.E., Possible mechanisms by which postharvest calcium treatment reduces decay in apples (1984) Phytopathology, 74 (1), pp. 208-210. , St. Paul Gonçalves, N.B., (2000) Abacaxi: Pós Colheita, 45p. , Brasília: Embrapa-SCT, (Frutas do Brasil, 5) Izumi, H., Watada, A.E., Calcium treatments affect storage quality of shredded carrots (1994) Journal of Food Quality, 59 (1), pp. 106-109. , Trumbull Khan, A.A., Robinson, D.S., Hydrogen donor specificity of mango isoperoxidases (1994) Food Chemistry, 49 (4), pp. 407-410. , New York Kluge, R.A., Nachtigal, J.C., Fachinello, J.C., Bilhalva, A.B., (1997) Fisiologia e Manejo Pós-colheita de Frutas de Clima Temperado, 163p. , Pelotas: Editora UFPel Lu, A.T., Whitaker, J.R., Some factors affecting rates of heat inactivation and reactivation of horseradish peroxidase (1974) Journal of Food Science, 39 (6), pp. 1173-1178. , Chicago Luna-Guzmán, I., Cantwell, M., Barret, D.M., Fresh-cut cantaloupe: Effects of CaCl2 dips and heat treatments on firmness and metabolic activity (1999) Postharvest Biology and Technology, 17 (3), pp. 201-213. , Amsterdam Manica, I., (1999) Fruticultura Tropical - 5: Abacaxi, 501p. , Porto Alegre: Cinco Continentes Mignani, I., Greve, L.C., Ben-Arie, R., Stotz, H.U., Li, C., Shackel, K., Labavitch, J., The effects of GA3 and divalent cations on aspects of pectin metabolism and tissue softening in ripening tomato pericarp (1995) Physiologia Plantarum, 93 (1), pp. 108-115. , Copenhagen Poovaiah, B.W., Role of calcium in prolonging storage life of fruits and vegetables (1986) Food Technology, 40 (1), pp. 86-89. , Chicago Santana, F.F., Medina, V.M., Alterações bioquímicas durante o desenvolvimento do fruto do abacaxizeiro 'Pérola' (2000) Revista Brasileira de Fruticultura, 22, pp. 53-56. , Jaboticabal, Número Especial Usberti Filho, J.A., Siqueira, W.J., Spironello, A., Tanaka, M.A.S., Sigrist, J.M.M., Martins, A.L.M., Bortoletto, N., Gushiken, A., (1999) Abacaxi Gomo-demel, 5p. , http://200.136.175.13/homeiac/produtos/abacaxi.htm, Campinas: Instituto Agronômico