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Master's Dissertation
DOI
10.11606/D.11.2010.tde-20102010-163507
Document
Author
Full name
Juliana Moreno Trigo
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
Piracicaba, 2010
Supervisor
Committee
Spoto, Marta Helena Fillet (President)
Bernardi, Marta Regina Verruma
Sarmento, Silene Bruder Silveira
Title in Portuguese
Qualidade de mamão 'Formosa' minimamente processado utilizando revestimentos comestíveis
Keywords in Portuguese
Armazenagem de alimentos
Biofilmes
Conservação de alimentos
Mamão - Qualidade - Revestimentos
Processamento de alimentos
Vida-de-prateleira.
Abstract in Portuguese
Este trabalho teve como objetivo avaliar o efeito de revestimentos comestíveis na qualidade de mamão 'Formosa' minimamente processado durante armazenamento a 5°C por 15 dias. Os tratamentos foram: o controle, e os seguintes revestimentos: amido de arroz 3%, alginato de sódio 0,5% e carboximetilcelulose 0,25%. O uso de revestimentos causou alterações nos parâmetros físicos, físico-químicos e microbiológicos do mamão minimamente processado, quando comparado ao controle. As alterações mais importantes foram: menor contagem de coliformes totais; menor respiração dos mamões tratados com amido de arroz e maior dos tratados com carboximetilcelulose, ao longo do tempo; menor descoloração da polpa dos frutos ao longo do armazenamento; maior manutenção da firmeza das amostras tratadas com carboximetilcelulose; e redução do teor de sólidos solúveis e aumento da acidez titulável. Os revestimentos não afetaram os atributos sensoriais. Como a maioria dos efeitos positivos das coberturas ocorreu no 12° e 15° dias e, considerando o custo da tecnologia relacionado ao preço dos revestimentos, a melhor opção, até 9 dias de armazenamento, consiste em fazer apenas uma boa sanitização dos frutos, como feito no controle. No entanto, se o interesse for preservar a vida útil dos mamões por um período maior, até 15 dias, os revestimentos testados podem ser utilizados com resultados satisfatórios.
Title in English
Quality of minimally processed Formosa papaya using edible coatings
Keywords in English
Biofilms
Food preservation
Food processing
Food storage
Papaya Quality - Coatings
Shelf life.
Abstract in English
This study aimed to evaluate the effect of edible coatings on the quality of minimally processed 'Formosa' papaya during storage at 5°C for 15 days. The treatments were: the control, and the following coatings: rice starch 3%, sodium alginate 0.5% and carboxymethylcellulose 0.25%. The use of coatings caused changes in the physical, physicochemical and microbiological parameters of minimally processed papaya, when compared to control. The most important changes were: lower counts of total coliforms; lower respiration of papayas treated with rice starch and higher of those treated with carboxymethylcellulose over time; less fruit pulp discoloration during storage, increased firmness maintenance of samples treated with carboxymethylcellulose; and reduction of soluble solids and increased acidity. The coatings did not affect the sensory attributes. Since most of the positive effects of the coatings occurred at the 12th and 15th days, and considering the technology cost related to the price of coatings, the best option, until 9 days of storage, is just to do a good sanitization of fruits such as that of control samples. However, if the interest is to preserve the shelf life of papayas for a longer period, up to 15 days, the coatings tested could be used with satisfactory results.
 
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Publishing Date
2010-11-04
 
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