The Experts below are selected from a list of 129 Experts worldwide ranked by ideXlab platform

Reis, Maycon Fagundes Teixeira - One of the best experts on this subject based on the ideXlab platform.

  • Effect of modified atmosphere and cooled on physico-chemical, rheological and textural atemoya (Annona squamosa L.)
    UFV, 2013
    Co-Authors: Reis, Maycon Fagundes Teixeira
    Abstract:

    O objetivo deste trabalho foi avaliar a influência da atmosfera modificada e refrigeração sobre as propriedades físico-químicas, texturais e reológicas da atemóia (Annona squamosa L.) durante o armazenamento por 16 dias. Foram utilizados atemóias do cultivar Gefner , provenientes do município de Janaúba, Norte de Minas Gerais. Os frutos foram submetidos a cinco tratamentos, sendo eles: (FM) tratados com aplicação de revestimento comestível de fécula de mandioca; (CC) tratados com aplicação de revestimento comestível de cera de carnaúba; (PVC) embalados com filme de PVC (policloreto de vinila); (PVC+AO) embalados com filme de PVC + absorvedor de oxigênio; (PVC+AE) embalados com filme de PVC + absorvedor de etileno. Após aplicação dos tratamentos foram armazenados a 15°C e 25°C. Para as análises de textura, foram utilizados os testes de compressão, relaxação e punção nos frutos a cada dois dias de armazenamento. As análises de pH, acidez total titulável, sólidos solúveis totais e a avaliação da coloração também foram realizadas com uma periodicidade de dois dias. A perda de massa das atemóias foi realizada diariamente. Para a modelagem do processo de relaxação utilizou-se o modelo generalizado de Maxwell. Para avaliar a textura, foram determinadas as propriedades mecânicas: força para uma deformação específica de 0,005m, módulo proporcional de deformidade e energia necessária para a deformação do produto através da avaliação da curva força-deformação; força de penetração da periderme das atemóias e energia necessária para este processo. Para análise do comportamento reológico foram determinados os valores de tensão inicial (τ0) índice de consistência (kH) e índice de comportamento do escoamento (nH) ataxa de deformação 100 s-1. De acordo com os resultados obtidos, concluiu-se que: (a) para os frutos de atemóia armazenados a 15°C e com utilização de atmosfera modificada em embalagens ativas contendo absorvedor de etileno apresentaram melhores resultados na conservação dos frutos, baseado nos parâmetros texturais e na perda de massa; (b) o modelo generalizado de Maxwell se ajustou adequadamente aos dados observados para todas as condições utilizadas; (c) de acordo com a avaliação dos parâmetros colorimétricos da polpa e da casca e dos parâmetros físico químicos, os frutos armazenados a 15°C e tratados com embalagens ativas contendo absorvedores de etilenos obtiveram melhores respostas em retardar o amadurecimento durante o armazenamento; d) O modelo de Herschel-Bulkley representa bem o comportamento reológico da polpa de atemóia em todas as condições estudadas, descrevendo adequadamente as alterações das atemóias ao longo do armazenamento, observou-se também que a polpa de atemóia apresentou comportamento dilatante. O comportamento reológico demonstrou que os frutos tratados com embalagens ativas contendo absorvedor de etileno e armazenados a 15°C obtiveram melhores repostas em retardar o amadurecimento dos mesmos durante o armazenamento.The aim of this study was to evaluate the influence of modified atmosphere and cooling on the physico-chemical, textural and rheological properties of Atemoya (Annona squamosa L.) during storage for 16 days. Were used Atemoyas cultivars 'Gefner', from the city of Janaúba, North of Minas Gerais state. The fruits were subjected to five treatments, nominated: (FM) treated with cassava starch edible coating application; (CC) treated with carnauba wax edible coating application; (PVC) packed with PVC film (polyvinyl chloride); (PVC + AO) packed with PVC film + oxygen Absorber; (PVC + AE) packed with PVC film + Ethylene Absorber. After applying the treatments were stored at 15°C and 25°C. For the analysis of texture tests, compression, relaxation and fruit punch were used in every two days of storage. The pH, total titratable acidity, soluble solids and evaluation of staining were also made every two days. The mass loss of atemoyas were performed daily. For the modeling of the relaxation process was used the generalized Maxwell model. To evaluate texture, the mechanical properties were determined: force for a specific deformation of 0.005 m, proportional deformity modulus and energy required for the deformation of the product by evaluating the forcedeflection curve; periderm penetration force and the energy required for this process. To analyze the rheological values were determined initial stress (τ0)(consistency index (KH) and flow behavior index (nH) at a strain rate of 100 s-1. According to the results, it was concluded that: (a) for atemoya fruits stored at 15°C with use of modified atmosphere packaging on active Absorber containing Ethylene showed better results in the preservation of fruits, based on textural parameters and mass loss, (b) the generalized Maxwell model fit well to the observed data for all conditions used, (c) in accordance with the colorimetric parameters evaluation of pulp and peel and physicalchemical parameters, the fruits stored at 15°C and treated with active packaging containing Ethylenes Absorbers obtained the best responses in delaying maturation during the storage, (d) the Herschel-Bulkley model well represents the rheological behavior of atemoya pulp under all conditions studied, adequately describing changes of atemoya fruits during storage, it was also observed that the atemoya pulp presented a dilatant behavior. The rheological behavior demonstrated that fruits treated with active packaging containing Ethylene Absorbers and stored at 15°C had better responses in delaying their maturation during storage.Coordenação de Aperfeiçoamento de Pessoal de Nível Superio

  • Effect of modified atmosphere and cooled on physico-chemical, rheological and textural atemoya (Annona squamosa L.)
    Universidade Federal de Viçosa, 2013
    Co-Authors: Reis, Maycon Fagundes Teixeira
    Abstract:

    O objetivo deste trabalho foi avaliar a influência da atmosfera modificada e refrigeração sobre as propriedades físico-químicas, texturais e reológicas da atemóia (Annona squamosa L.) durante o armazenamento por 16 dias. Foram utilizados atemóias do cultivar Gefner , provenientes do município de Janaúba, Norte de Minas Gerais. Os frutos foram submetidos a cinco tratamentos, sendo eles: (FM) tratados com aplicação de revestimento comestível de fécula de mandioca; (CC) tratados com aplicação de revestimento comestível de cera de carnaúba; (PVC) embalados com filme de PVC (policloreto de vinila); (PVC+AO) embalados com filme de PVC + absorvedor de oxigênio; (PVC+AE) embalados com filme de PVC + absorvedor de etileno. Após aplicação dos tratamentos foram armazenados a 15°C e 25°C. Para as análises de textura, foram utilizados os testes de compressão, relaxação e punção nos frutos a cada dois dias de armazenamento. As análises de pH, acidez total titulável, sólidos solúveis totais e a avaliação da coloração também foram realizadas com uma periodicidade de dois dias. A perda de massa das atemóias foi realizada diariamente. Para a modelagem do processo de relaxação utilizou-se o modelo generalizado de Maxwell. Para avaliar a textura, foram determinadas as propriedades mecânicas: força para uma deformação específica de 0,005m, módulo proporcional de deformidade e energia necessária para a deformação do produto através da avaliação da curva força-deformação; força de penetração da periderme das atemóias e energia necessária para este processo. Para análise do comportamento reológico foram determinados os valores de tensão inicial (τ0) índice de consistência (kH) e índice de comportamento do escoamento (nH) ataxa de deformação 100 s-1. De acordo com os resultados obtidos, concluiu-se que: (a) para os frutos de atemóia armazenados a 15°C e com utilização de atmosfera modificada em embalagens ativas contendo absorvedor de etileno apresentaram melhores resultados na conservação dos frutos, baseado nos parâmetros texturais e na perda de massa; (b) o modelo generalizado de Maxwell se ajustou adequadamente aos dados observados para todas as condições utilizadas; (c) de acordo com a avaliação dos parâmetros colorimétricos da polpa e da casca e dos parâmetros físico químicos, os frutos armazenados a 15°C e tratados com embalagens ativas contendo absorvedores de etilenos obtiveram melhores respostas em retardar o amadurecimento durante o armazenamento; d) O modelo de Herschel-Bulkley representa bem o comportamento reológico da polpa de atemóia em todas as condições estudadas, descrevendo adequadamente as alterações das atemóias ao longo do armazenamento, observou-se também que a polpa de atemóia apresentou comportamento dilatante. O comportamento reológico demonstrou que os frutos tratados com embalagens ativas contendo absorvedor de etileno e armazenados a 15°C obtiveram melhores repostas em retardar o amadurecimento dos mesmos durante o armazenamento.The aim of this study was to evaluate the influence of modified atmosphere and cooling on the physico-chemical, textural and rheological properties of Atemoya (Annona squamosa L.) during storage for 16 days. Were used Atemoyas cultivars 'Gefner', from the city of Janaúba, North of Minas Gerais state. The fruits were subjected to five treatments, nominated: (FM) treated with cassava starch edible coating application; (CC) treated with carnauba wax edible coating application; (PVC) packed with PVC film (polyvinyl chloride); (PVC + AO) packed with PVC film + oxygen Absorber; (PVC + AE) packed with PVC film + Ethylene Absorber. After applying the treatments were stored at 15°C and 25°C. For the analysis of texture tests, compression, relaxation and fruit punch were used in every two days of storage. The pH, total titratable acidity, soluble solids and evaluation of staining were also made every two days. The mass loss of atemoyas were performed daily. For the modeling of the relaxation process was used the generalized Maxwell model. To evaluate texture, the mechanical properties were determined: force for a specific deformation of 0.005 m, proportional deformity modulus and energy required for the deformation of the product by evaluating the forcedeflection curve; periderm penetration force and the energy required for this process. To analyze the rheological values were determined initial stress (τ0)(consistency index (KH) and flow behavior index (nH) at a strain rate of 100 s-1. According to the results, it was concluded that: (a) for atemoya fruits stored at 15°C with use of modified atmosphere packaging on active Absorber containing Ethylene showed better results in the preservation of fruits, based on textural parameters and mass loss, (b) the generalized Maxwell model fit well to the observed data for all conditions used, (c) in accordance with the colorimetric parameters evaluation of pulp and peel and physicalchemical parameters, the fruits stored at 15°C and treated with active packaging containing Ethylenes Absorbers obtained the best responses in delaying maturation during the storage, (d) the Herschel-Bulkley model well represents the rheological behavior of atemoya pulp under all conditions studied, adequately describing changes of atemoya fruits during storage, it was also observed that the atemoya pulp presented a dilatant behavior. The rheological behavior demonstrated that fruits treated with active packaging containing Ethylene Absorbers and stored at 15°C had better responses in delaying their maturation during storage

Reis Neto, Stelito Assis Dos - One of the best experts on this subject based on the ideXlab platform.

  • Post-harvesting quality of the papaya (Carica papaya) cv. Golden maintained under modified atmospheres
    UFV, 2006
    Co-Authors: Reis Neto, Stelito Assis Dos
    Abstract:

    O objetivo do trabalho foi estudar as alterações físicas e químicas na qualidade pós-colheita dos frutos de mamão cultivar Golden armazenados a baixas temperaturas, em atmosfera modificada, com e sem absorção de etileno. Os tratamentos foram dispostos da seguinte forma: grupos de 6 frutos foram embalados em sacos de polietileno de baixa densidade, com espessura de 25 µm. O interior desses sacos teve sua atmosfera modificada de duas formas: na primeira, foram incluídos sachês absorvedores de etileno da marca Always Fresh®, cujo principal componente é o permanganato de potássio (KMnO4); e na segunda, a atmosfera no interior das embalagens ,sem absorvedor de etileno, foi modificada em conseqüência da respiração dos frutos e de sua própria produção do gás etileno.O experimento foi executado em duas etapas: na primeira etapa, os frutos sob os dois tipos de atmosfera modificada foram armazenados sob refrigeração a 7 e 13°C durante 5, 10, 15 e 20 dias e, ao final de cada período, foram avaliados; na segunda etapa, para cada período de armazenagem refrigerada, os frutos foram retirados das câmaras de refrigeração e das embalagens e colocados em condições ambientais (25°C e 60% de unidade relativa) durante 5 dias, a fim de simular o tempo de exposição no varejo. O experimento foi montado, segundo um esquema de parcelas sub-subdivididas, tendo nas parcelas a temperatura, nas subparcelas os tratamentos de modificação da atmosfera (absorção ou não de etileno) e nas sub-subparcelas os tempos, no delineamento inteiramente casualizado (D.I.C.) e número de repetições variando de 3 a 4, conforme a variável estudada. Os dados foram analisados por meio de análises de variância e regressão. Para os fatores qualitativos, as médias foram comparadas pelo Teste DMS (Diferença Mínima Significativa), adotando-se o nível de 5% de probabilidade. Optou-se por desdobrar todos os efeitos, independente da significância de F. Para os fatores quantitativos, os modelos foram escolhidos com base na significância dos coeficientes da regressão, utilizando-se o teste e adotando o nível de até 10% de probabilidade no coeficiente de determinação e no fenômeno biológico. Durante a primeira etapa, todos os tratamentos foram eficazes em manter os frutos na fase préclimatérica em todos os períodos de armazenamento (5,10,15 e 20 dias), visto que não foi identificado o pico característico de produção de CO2, além da manutenção da cor verde da casca dos frutos. Nas avaliações feitas durante a armazenagem refrigerada, os tratamentos de com absorção de etileno foram mais eficazes em manter a qualidade dos frutos, mantendo-os mais firmes, com melhor integridade a membrana celular e menores valores de acidez titulável. A temperatura de 7°C foi a mais eficiente na conservação dos frutos com a utilização do absorvedor de etileno, visto que o mesmo foi eficiente em controlar as injúrias causadas pelo frio. Na segunda etapa do experimento, todos os frutos chegaram ao estágio final de maturação, mesmo assim foram detectadas diferenças nos índices de cor e na firmeza da casca, indicando que o tratamento de 7°C somado à absorção de etileno como o mais eficaz em retardar o amadurecimento dos frutos. Foram detectados sintomas visuais das injúrias causadas pelo frio, nos frutos submetidos à temperatura de 7°C sem absorção de etileno. O índice colorimétrico CCI mostrou-se satisfatório em representar a evolução da cor verde para a amarela no mamão Golden . A viscosidade da polpa triturada acompanhou as outras modificações físicas e químicas do amadurecimento dos frutos.This study was carried out to analyze the physical and chemical alterations in the post-harvesting quality of the papaya fruits "Golden" cv. stored at low temperatures, under modified atmosphere, with and without Ethylene absorption. The treatments were disposed as follows. Six-fruit groups were wrapped in low-density polyEthylene bag with 25µm thickness. The atmosphere inside those bags were modified on two ways: in the first, absorbing Ethylene sachets, Always Fresh® brand, from which the main component is the potassium permanganate (KMnO4) were included; in the second, the atmosphere inside the Ethylene-absorbless packings was modified as a consequence of either fruit breathings and its own Ethylene gas production. O experiment was accomplished at two stages: in the first stage, the fruits within both types of the modified atmosphere were stored under cooling at 7 and 13°C for 5, 10, 15 and 20 days, and their evaluation was performed at the end of each experimental period; in the second stage, the fruits were remove from either the cooling chambers and packings and taken to environmental conditions (25°C and 60% relative humidity) for 5 days in order to simulate the exposure time in retail. The experiment was set up on split-splitplots, as being the temperature in the plots and the atmosphere modification treatments (Ethylene absorption or not) in the subplots and the times in subsubplots under an entirely randomized design (D.I.C.) with the number of replicates varying from 3 to 4, according to the variable under study. The variance and regression analyses were used for analyzing the data. For qualitative factors, the averages were compared by DMS test (Minimum significant difference) at 5% probability level). The unfolding of all effects, independent from F significance was chosen. For the quantitative factors, the choice of the models was based on the significance of the regression coefficients, by using the t- test and adopting the level up to 10% probability for both determination coefficient and the biological phenomenon. During the first stage, all treatments were effective in keeping the fruits at pre-climateric phase in all storage periods (5, 10, 15 and 20 days), since the characteristic peak of CO2 production was not identified, besides the maintenance of the green color in the peel of the fruits. In the evaluations performed during the refrigerated storage, the treatments with Ethylene absorption showed to be more effective in maintaining the quality of the fruits, by keeping them firmer, with better integrity of the cellular membrane and lower values of titrable acidity. The temperature at 7°C was the most efficient in conservation of the fruits with the use of Ethylene Absorber, since it was efficient in controlling the offenses caused by the cold. In the second experimental stage, all fruits reached their final maturation stage; however, some differences were observed in either color indexes and the firmness of the peel, therefore indicating the treatment at 7°C added to Ethylene absorption was most effective in delaying the ripening of the fruits. Visual symptoms of the offenses caused by the cold in the fruits subjected to 7oC temperature without Ethylene absorption were detected. The CCI colorimeter index was shown to be satisfactory in representing the evolution of the green color to yellow in the papaya "Golden". The viscosity of the triturated pulp followed up the other physical and chemical modifications during the ripening of the fruits.Universidade Estadual do Maranhã

  • Post-harvesting quality of the papaya (Carica papaya) cv. Golden maintained under modified atmospheres
    Universidade Federal de Viçosa, 2006
    Co-Authors: Reis Neto, Stelito Assis Dos
    Abstract:

    O objetivo do trabalho foi estudar as alterações físicas e químicas na qualidade pós-colheita dos frutos de mamão cultivar Golden armazenados a baixas temperaturas, em atmosfera modificada, com e sem absorção de etileno. Os tratamentos foram dispostos da seguinte forma: grupos de 6 frutos foram embalados em sacos de polietileno de baixa densidade, com espessura de 25 µm. O interior desses sacos teve sua atmosfera modificada de duas formas: na primeira, foram incluídos sachês absorvedores de etileno da marca Always Fresh®, cujo principal componente é o permanganato de potássio (KMnO4); e na segunda, a atmosfera no interior das embalagens ,sem absorvedor de etileno, foi modificada em conseqüência da respiração dos frutos e de sua própria produção do gás etileno.O experimento foi executado em duas etapas: na primeira etapa, os frutos sob os dois tipos de atmosfera modificada foram armazenados sob refrigeração a 7 e 13°C durante 5, 10, 15 e 20 dias e, ao final de cada período, foram avaliados; na segunda etapa, para cada período de armazenagem refrigerada, os frutos foram retirados das câmaras de refrigeração e das embalagens e colocados em condições ambientais (25°C e 60% de unidade relativa) durante 5 dias, a fim de simular o tempo de exposição no varejo. O experimento foi montado, segundo um esquema de parcelas sub-subdivididas, tendo nas parcelas a temperatura, nas subparcelas os tratamentos de modificação da atmosfera (absorção ou não de etileno) e nas sub-subparcelas os tempos, no delineamento inteiramente casualizado (D.I.C.) e número de repetições variando de 3 a 4, conforme a variável estudada. Os dados foram analisados por meio de análises de variância e regressão. Para os fatores qualitativos, as médias foram comparadas pelo Teste DMS (Diferença Mínima Significativa), adotando-se o nível de 5% de probabilidade. Optou-se por desdobrar todos os efeitos, independente da significância de F. Para os fatores quantitativos, os modelos foram escolhidos com base na significância dos coeficientes da regressão, utilizando-se o teste e adotando o nível de até 10% de probabilidade no coeficiente de determinação e no fenômeno biológico. Durante a primeira etapa, todos os tratamentos foram eficazes em manter os frutos na fase préclimatérica em todos os períodos de armazenamento (5,10,15 e 20 dias), visto que não foi identificado o pico característico de produção de CO2, além da manutenção da cor verde da casca dos frutos. Nas avaliações feitas durante a armazenagem refrigerada, os tratamentos de com absorção de etileno foram mais eficazes em manter a qualidade dos frutos, mantendo-os mais firmes, com melhor integridade a membrana celular e menores valores de acidez titulável. A temperatura de 7°C foi a mais eficiente na conservação dos frutos com a utilização do absorvedor de etileno, visto que o mesmo foi eficiente em controlar as injúrias causadas pelo frio. Na segunda etapa do experimento, todos os frutos chegaram ao estágio final de maturação, mesmo assim foram detectadas diferenças nos índices de cor e na firmeza da casca, indicando que o tratamento de 7°C somado à absorção de etileno como o mais eficaz em retardar o amadurecimento dos frutos. Foram detectados sintomas visuais das injúrias causadas pelo frio, nos frutos submetidos à temperatura de 7°C sem absorção de etileno. O índice colorimétrico CCI mostrou-se satisfatório em representar a evolução da cor verde para a amarela no mamão Golden . A viscosidade da polpa triturada acompanhou as outras modificações físicas e químicas do amadurecimento dos frutos.This study was carried out to analyze the physical and chemical alterations in the post-harvesting quality of the papaya fruits "Golden" cv. stored at low temperatures, under modified atmosphere, with and without Ethylene absorption. The treatments were disposed as follows. Six-fruit groups were wrapped in low-density polyEthylene bag with 25µm thickness. The atmosphere inside those bags were modified on two ways: in the first, absorbing Ethylene sachets, Always Fresh® brand, from which the main component is the potassium permanganate (KMnO4) were included; in the second, the atmosphere inside the Ethylene-absorbless packings was modified as a consequence of either fruit breathings and its own Ethylene gas production. O experiment was accomplished at two stages: in the first stage, the fruits within both types of the modified atmosphere were stored under cooling at 7 and 13°C for 5, 10, 15 and 20 days, and their evaluation was performed at the end of each experimental period; in the second stage, the fruits were remove from either the cooling chambers and packings and taken to environmental conditions (25°C and 60% relative humidity) for 5 days in order to simulate the exposure time in retail. The experiment was set up on split-splitplots, as being the temperature in the plots and the atmosphere modification treatments (Ethylene absorption or not) in the subplots and the times in subsubplots under an entirely randomized design (D.I.C.) with the number of replicates varying from 3 to 4, according to the variable under study. The variance and regression analyses were used for analyzing the data. For qualitative factors, the averages were compared by DMS test (Minimum significant difference) at 5% probability level). The unfolding of all effects, independent from F significance was chosen. For the quantitative factors, the choice of the models was based on the significance of the regression coefficients, by using the t- test and adopting the level up to 10% probability for both determination coefficient and the biological phenomenon. During the first stage, all treatments were effective in keeping the fruits at pre-climateric phase in all storage periods (5, 10, 15 and 20 days), since the characteristic peak of CO2 production was not identified, besides the maintenance of the green color in the peel of the fruits. In the evaluations performed during the refrigerated storage, the treatments with Ethylene absorption showed to be more effective in maintaining the quality of the fruits, by keeping them firmer, with better integrity of the cellular membrane and lower values of titrable acidity. The temperature at 7°C was the most efficient in conservation of the fruits with the use of Ethylene Absorber, since it was efficient in controlling the offenses caused by the cold. In the second experimental stage, all fruits reached their final maturation stage; however, some differences were observed in either color indexes and the firmness of the peel, therefore indicating the treatment at 7°C added to Ethylene absorption was most effective in delaying the ripening of the fruits. Visual symptoms of the offenses caused by the cold in the fruits subjected to 7oC temperature without Ethylene absorption were detected. The CCI colorimeter index was shown to be satisfactory in representing the evolution of the green color to yellow in the papaya "Golden". The viscosity of the triturated pulp followed up the other physical and chemical modifications during the ripening of the fruits

Gua Junfeng - One of the best experts on this subject based on the ideXlab platform.

  • effects of 1 mcp film package and Ethylene Absorber on quality of cold stored whangkeumbae pear
    Storage and Process, 2015
    Co-Authors: Liu Yua, Gua Junfeng, Zhao Aohua
    Abstract:

    Postharvest ‘Whangkeumbae' pear often appeared flesh softening and core browning after a long term of storage.Effects of single or composite treatments of 1-MCP(1.0μL/L),packaging with PE film(15μm)(MAP) and the Ethylene Absorber(EA) on ‘Whangkeumbae' pear were studied during 200 days storage at 0 ℃.The results showed that,compared with untreated fruit(control),composite treatment of 1-MCP+MAP+EA had the best preservation effects,which mainly showed that it significantly delayed flesh firmness loss,inhibited the increases of the flesh soluble solid content(SSC),peel cell membrane permeability and polyphenol oxidase(PPO) activity,maintained higher titratable acid(TA)content,and reduced the core browning of ‘Whangkeumbae' pear.It indicated that the composite treatment of 1-MCP+MAP+EA before cold storage could improve the quality of ‘Whangkeumbae' pear.

  • effects of film packaging and Ethylene Absorber on fruit quality of housui pear during cold storage
    Journal of Hebei Agricultural Sciences, 2012
    Co-Authors: Gua Junfeng
    Abstract:

    In order to improve the storage effect of Housui pear,the effects of film packaging and Ethylene Absorber on the fruit quality at storage were studied.The results showed that compared with no packaging treatment,using film packaging and Ethylene Absorber could markedly delay the decrease of fruit Vc content,inhibite the increase of fruit soluble solid content and titratable acidity content,decrease the core browing occurrence,but it had less effect on fruit hardness and more serious decaying of fruit.

Mendonça, Veridiana Zocole - One of the best experts on this subject based on the ideXlab platform.

  • USO DE SACHÊ DE PERMANGANATO DE POTÁSSIO NA PÓS-COLHEITA DE MANGABAS
    'Revista Nativa', 2015
    Co-Authors: Nasser, Flávia Aparecida De Carvalho Mariano, Oliani, Aparecida Conceição, Nasser, Maurício Dominguez, Pagliarini, Maximiliano Kawahata, Mendonça, Veridiana Zocole
    Abstract:

    O permanganato de potássio pode ser utilizado como alternativa eficaz na redução do etileno produzido durante o amadurecimento dos frutos climatéricos, como a mangaba, durante o armazenamento. Esta pesquisa teve como objetivo avaliar a utilização de sachês de permanganato de potássio na preservação pós-colheita de mangaba. Os frutos foram colhidos com coloração da epiderme amarelo-esverdeado e transportados ao laboratório onde se desenvolveu o estudo. Os frutos foram lavados, higienizados, secos ao ar e, então, acondicionados em porções de 200g em bandejas de poliestireno expandido revestidas com filme de policloreto de vinila. Os tratamentos testados foram: T1- sem permanganato de potássio; T2- sachê com 1 g de permanganato de potássio; T3- sachê com 2 g de permanganato de potássio e T4- sachê com 3 g de permanganato de potássio. As bandejas foram acondicionadas em B.O.D. na temperatura de 3 ± 1 °C e 80 ± 1% UR e armazenadas por 15 dias. A cada três dias foram avaliadas a perda de massa fresca, ácido ascórbico, sólidos solúveis, acidez titulável, pH, açúcar redutor e aparência visual. O delineamento experimental foi inteiramente casualizado em esquema fatorial com duas repetições. Os resultados obtidos demonstram que o uso de sachês contento 1g e 2g de permanganato de potássio proporcionaram menor perda de massa (inferiores a 0,7%) e sachês com 2g e 3g apresentaram frutos com maior teor de açúcar redutor, 2,84% e 2,65% respectivamente. A aparência visual recebeu maiores notas quanto maior a dose utilizada nos sachês (3g nota 5 - ótimo). Palavras-chave: Hancornia speciosa Gomes. Conservação. Absorvedor de etileno.   USE OF POTASSIUM PERMANGANATE SACHETS IN THE POSTHARVEST OF MANGABA FRUIT   ABSTRACT The potassium permanganate may be used as effective alternative in reducing the Ethylene produced during climacteric fruit maturation, as Hancornia speciosa Gomes, during storage. This research aimed to evaluate the use of potassium permanganate sachets in Hancornia speciosa Gomes fruits post-harvest preservation. The fruits were harvested with yellow-green skin and transported to the laboratory where the study was developed. The fruits were washed, sanitized, air dried and then packaged in 200g portions in polystyrene trays covered with polyvinyl chloride film. The treatments were: T1 - without potassium permanganate (control); T2 - sachet with 1 g of potassium permanganate; T3 - sachet with 2 g of potassium permanganate and T4 - sachet with 3 g of potassium permanganate. The trays were placed into B.O.D. at 3 ± 1 °C  temperature, 80 ± 1% RH and stored for 15 days. Every three days were assessed loss of weight, ascorbic acid, soluble solids, titratable acidity, pH, reducing sugar and visual appearance. The experimental design was completely randomized in a factorial way with two replicates. The results demonstrate that the use of 1g and 2g potassium permanganate sachets provided smaller loss of weight (less than 0.7%) and sachets with 2g and 3g provided fruits with a higher reducing sugar content, 2.84% and 2.65% respectively. The visual appearance received higher scores how higher the dose used in sachets were (3g score 5 - great). Key words: Hancornia speciosa Gomes. Conservation. Ethylene Absorber. DOI: http://dx.doi.org/10.14583/2318-7670.v03n04a0

Sjöholm Ingegerd - One of the best experts on this subject based on the ideXlab platform.

  • Effects of type of packaging material on shelf-life of fresh broccoli by means of changes in weight, colour and texture
    'Springer Science and Business Media LLC', 2004
    Co-Authors: Jacobsso A, Nielse T, Sjöholm Ingegerd
    Abstract:

    Five polymeric films were studied to determine their ability to retain the colour, weight and texture of broccoli (Brassica oleracea L. var. Italica "Monterey"). The materials were oriented polypropylene (OPP), polyvinyl chloride (PVC) and two different low-density polyEthylenes (LDPE), one of which contained a sachet reported to absorb Ethylene. The broccoli was packaged and stored at 4 and 10 degreesC for 4 weeks. The weight, colour, chlorophyll content and texture were monitored during storage as well as O-2 and CO2 concentrations inside the packages. Packaging prolonged the broccoli shelf-life by up to 14 days. The shelf-life varied depending on the packaging material and quality parameter considered. The atmosphere was modified inside the packages; however, no package provided the recommended atmosphere (O-2 1-2% and CO2 5-10%) for broccoli. Packaging in OPP resulted in the highest CO2 concentration, 6%, while the lowest O-2 concentration, 9%, was created in the LDPE package without a sachet for Ethylene absorption. Storage in LDPE without Ethylene Absorber resulted in the overall longest shelf-life. Broccoli stored in PVC deteriorated faster than broccoli packaged in the other materials. The influence of packaging material was greater at the higher temperature

  • Influence of packaging material and storage condition on the sensory quality of broccoli
    'Elsevier BV', 2004
    Co-Authors: Jacobsso A, Nielse T, Sjöholm Ingegerd, Wendi K
    Abstract:

    The sensory quality of broccoli stored in modified atmosphere packages was studied. Oriented polypropylene (OPP), polyvinyl chloride (PVC) and low-density polyEthylene (LDPE) were used as packaging materials. The LDPE contained an Ethylene-absorbing sachet. The samples were stored for I week, either at a constant temperature of 10 degreesC or for 3 days at 4 degreesC, followed by 4 days at 10 degreesC. The atmospheres that were developed inside the different packaging materials during storage differed significantly. After storage, the broccoli was evaluated both raw and cooked using a triangle test and a quantitative descriptive analysis. The triangle test showed significant differences in the smell of broccoli stored in different packaging materials after cooking. No differences were detected in the raw broccoli. The quantitative descriptive analysis showed significant differences in the fresh smell and flavour, the chewing resistance, and the crispness, between samples after cooking. Overall, including all the sensory properties studied, broccoli packaged in LDPE (5% O-2 7% CO2) that contained an Ethylene Absorber was perceived to be the sample most similar to fresh broccoli. There were no differences in weight loss between broccoli stored in the different packaging materials. (C) 2003 Elsevier Ltd. All rights reserved

  • The effect of packaging material on the sensory properties of broccoli.
    'International Society for Horticultural Science (ISHS)', 2003
    Co-Authors: Jacobsso A, Nielse T, Wendli K., Sjöholm Ingegerd
    Abstract:

    Three different commercially available polymeric films were studied to determine their effect on the sensory properties of fresh broccoli (Brassica oleracea L. var. Italica cv. ‘Marathon’). The polymer materials investigated were oriented polypropylene (OPP), polyvinyl chloride (PVC) and one low density polyEthylene (LDPE) which contained an Ethylene Absorber. The fresh broccoli was packaged and stored for one week at 10°C or 3 days at 4°C followed by 4 days at 10°C. The oxygen and carbon dioxide concentrations inside the packages were monitored during storage. After storage the broccoli was evaluated according to sensory analyses, i.e. triangle test and quantitative descriptive analysis, by an analytical panel. The panel judged the broccoli according to smell, taste, texture and appearance. The triangle test showed significant differences between the smell of the broccoli samples, stored in the different packaging materials, when cooked. However, no differences between the raw broccoli, stored in the different packaging materials could be detected. The quantitative descriptive analysis showed that the following attributes; fresh smell and taste, chewing resistance, and crispness, differed significantly between the packaged broccoli when cooked. The appearance was shown to be the sensory property of broccoli most affected by the storage conditions, i.e. packaging material used and storage temperature. The results indicated the importance of the packaging material for maintaining the broccoli quality. However, one packaging material that was able to maintain all the studied sensory properties could not be identified