Response of minimally processed carambola to chemical treatments and low-oxygen atmospheres

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Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorTeixeira, Gustavo H. A.-
Autor(es): dc.creatorDurigan, José Fernando-
Autor(es): dc.creatorAlves, Ricardo E.-
Autor(es): dc.creatorO'Hare, Timothy J.-
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Descrição: dc.descriptionFresh-cut carambola (Averrhoa carambola L.) has limited marketability due to cut-surface browning. The effect of chemical treatments (ascorbic acid, citric acid and Ca-EDTA), controlled atmosphere (0.4-20.3% O-2) and the association of these processes was investigated. Post-cutting dip and low-oxygen atmospheres did not prevent discoloration or improve sensory and physicochemical parameters. However, ascorbic acid (0.5% and 1%) dips reduced polyphenol oxidase (PPO) activity during storage at 4.5 degrees C, with 1% ascorbic acid inducing the lowest activity. Although cut-surface browning of 'Maha' slices was not relevant, carambola slices treated with 1% ascorbic acid in association with 0.4% oxygen did not present significant browning or loss of visual quality for up to 12 days, 3 days longer than low oxygen alone (0.4% O-2), thus, their quality can be significantly improved by combining both treatments. (c) 2007 Elsevier B.V. All rights reserved.-
Formato: dc.format415-421-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier B.V.-
Relação: dc.relationPostharvest Biology and Technology-
Relação: dc.relation3.112-
Relação: dc.relation1,480-
Direitos: dc.rightsclosedAccess-
Palavras-chave: dc.subjectBrowning-
Palavras-chave: dc.subjectpolyphenol oxidase-
Palavras-chave: dc.subjectcontrolled atmosphere-
Palavras-chave: dc.subjectAverrhoa carawbola-
Palavras-chave: dc.subjectascorbic acid-
Palavras-chave: dc.subjectcitric acid-
Título: dc.titleResponse of minimally processed carambola to chemical treatments and low-oxygen atmospheres-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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