Effect of Osmotic Dehydration and Pectin Edible Coatings on Quality and Shelf Life of Fresh-Cut Melon

dc.creatorFerrari, CC
dc.creatorSarantopoulos, CIGL
dc.creatorCarmello-Guerreiro, SM
dc.creatorHubinger, MD
dc.date2013
dc.dateJAN
dc.date2014-07-30T17:11:09Z
dc.date2015-11-26T17:44:25Z
dc.date2014-07-30T17:11:09Z
dc.date2015-11-26T17:44:25Z
dc.date.accessioned2018-03-29T00:26:35Z
dc.date.available2018-03-29T00:26:35Z
dc.identifierFood And Bioprocess Technology. Springer, v. 6, n. 1, n. 80, n. 91, 2013.
dc.identifier1935-5130
dc.identifierWOS:000312878500006
dc.identifier10.1007/s11947-011-0704-6
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/64381
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/64381
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1287870
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionThe aim of this work was to investigate the influence of osmotic dehydration and pectin edible coating on quality parameters of fresh-cut melon. Fruits were osmodehydrated in 40A degrees Bx sucrose solution containing 0.5% calcium lactate or dipped in 0.5% calcium lactate solutions. Then, samples were coated with 1% pectin. Melon pieces dipped in sanitizing solution (nontreated sample) were used as control. Weight loss, respiration rate, firmness, color parameters (lightness, chroma, and whiteness index), sensory acceptance, microbial growth, and structural changes of fruits were evaluated during storage at 5 A degrees C for 14 days. The shelf life of the control sample was limited to 9 days due to microbial growth and sensory rejection, while treated samples showed a shelf life of 14 days. Higher preservation of firmness in coated samples was attributed to the action of calcium salt on melon structure, causing a strengthening of the cell wall. Calcium lactate also inhibited microbial growth along storage, improving microbiological stability of fresh-cut melon. The use of calcium lactate dips and pectin edible coatings hindered weight loss and maintained fruit color characteristics during the storage time. However, these pretreatments probably masked melon taste, reducing the sensory acceptance scores at the end of shelf life study. The combination of osmotic dehydration and pectin coatings was a good preservation alternative for fresh-cut melon, since it improved fruit sensory acceptance, promoting the reduction of product respiration rate, as well as the maintenance of quality parameters during 14 days.
dc.description6
dc.description1
dc.description80
dc.description91
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCNPq [301761/2004-3]
dc.descriptionFAPESP [2006/03263-9, 2009/51420-4]
dc.languageen
dc.publisherSpringer
dc.publisherNew York
dc.publisherEUA
dc.relationFood And Bioprocess Technology
dc.relationFood Bioprocess Technol.
dc.rightsfechado
dc.rightshttp://www.springer.com/open+access/authors+rights?SGWID=0-176704-12-683201-0
dc.sourceWeb of Science
dc.subjectMelon
dc.subjectCalcium lactate
dc.subjectPolysaccharide-based coatings
dc.subjectShelf life
dc.subjectQuality
dc.subjectOsmotic dehydration
dc.subjectCalcium Lactate
dc.subjectAntioxidant Properties
dc.subjectAntibrowning Agents
dc.subjectApple Slices
dc.subjectAlginate
dc.subjectTexture
dc.subjectRespiration
dc.subjectAtmosphere
dc.subjectStability
dc.subjectPapaya
dc.titleEffect of Osmotic Dehydration and Pectin Edible Coatings on Quality and Shelf Life of Fresh-Cut Melon
dc.typeArtículos de revistas


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