Qualidade de manga minimamente processada acondicionada em diferentes embalagens

Abstract

The research aims to evaluate the quality of Tommy Atkins minimally processed and stored in three different types of packaging (PET trays, PEBD bags and glass pots with metal lid). For the accomplishment of this study, bibliographical surveys of productions referring to the use of the minimum processing for the storage of fruits, as well as the development of physicochemical analyzes, were carried out to evaluate color, pH, acidity and Total Titratable Solids content. From the results obtained during the analysis, it was verified that the minimum processing performed in the three types of packaging becomes feasible, considering that the analyzed sleeves underwent minimal changes in relation to their physicochemical characteristics.