Methods of preparation in conservation of minimally processed products of Cactus Pear Fruits

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorMarques, Kelly Magalhães-
Autor(es): dc.creatorMattiuz, Ben-Hur-
Autor(es): dc.creatorMorgado, Cristiane Maria Ascari-
Autor(es): dc.creatorGalati, Vanessa Cury-
Autor(es): dc.creatorMiguel, Ana Carolina Almeida-
Data de aceite: dc.date.accessioned2025-08-21T20:38:29Z-
Data de disponibilização: dc.date.available2025-08-21T20:38:29Z-
Data de envio: dc.date.issued2022-04-29-
Data de envio: dc.date.issued2022-04-29-
Data de envio: dc.date.issued2011-01-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1590/s0100-29452011000500083-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/226637-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/226637-
Descrição: dc.descriptionThe objective of this study was to evaluate the influence of methods of preparation in postharvest conservation of minimally processed products of cactus pear fruits. Ripe cactus pear fruits orangefleshed, from a commercial orchard in the region of Valinhos, SP, Brazil, were used. After selection, the fruits were washed and the surface sanitized with a solution of dichloro s. triazinatriona sodium dihydrate (Sumaveg®) 200 mg 100g-1 of free chlorine for 5 minutes. Fruits were then stored at 12°C for 12 hours before processing. The first process was the removal of the shell and ends. Then, the fruits were cut longitudinally into two halves, peeled and sliced in 2 cm thick cross-sections. The whole fruit, halves and slices were packaged in polyethylene terephthalate containers (Neoforma® N-94). These units were stored at 3°C for 16 days and analyses were performed every 4 days. The weight loss, the content of soluble solids (SS), the titratable acidity (TA), the ratio (SS / TA) and the ascorbic acid content were evaluated and the sensory analysis of products was performed. Whole fruits were preferred concerning the purchase intent and showed better results regarding the content of soluble solids, titratable acidity, soluble solids / titratable acidity and ascorbic acid content. The highest weight loss was observed in slices.-
Descrição: dc.descriptionFCAV UNESP, Cam. de Jaboticabal-Via Prof. Paulo Donato Castellane, s/n, CEP: 14.884-900-Jaboticabal-SP-
Descrição: dc.descriptionFCAV UNESP Departamento de Tecnologia, Cam. de Jaboticabal-Via Prof. Paulo Donato Castellane, s/n, CEP: 14.884-900-Jaboticabal-SP-
Descrição: dc.descriptionFCAV UNESP, Cam. de Jaboticabal-Via Prof. Paulo Donato Castellane, s/n, CEP: 14.884-900-Jaboticabal-SP-
Descrição: dc.descriptionFCAV UNESP Departamento de Tecnologia, Cam. de Jaboticabal-Via Prof. Paulo Donato Castellane, s/n, CEP: 14.884-900-Jaboticabal-SP-
Formato: dc.format606-611-
Idioma: dc.languageen-
Idioma: dc.languagept_BR-
Relação: dc.relationRevista Brasileira de Fruticultura-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectMinimally processed-
Palavras-chave: dc.subjectOpuntia fícus indica-
Palavras-chave: dc.subjectPostharvest-
Título: dc.titleMethods of preparation in conservation of minimally processed products of Cactus Pear Fruits-
Título: dc.titleFormas de Preparo de Figo-da-Índia Minimamente Processado-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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