Effect of calcium chloride on quality of fresh-cut 'Perola' pineapple

The objective of this research was to evaluate the effects of calcium chloride on quality of fresh cut 'Perola' pineapple. The experimental design was a completely randomized in a 3x5 factorial scheme, and the treatments were represented by the CaCl2 concentration and storage time, each one with three replicates. Fruits were sanitized, peeled mechanically, sliced manually and dipped into water (control) and in CaCl2 solutions (1% and 2%) for 30 seconds. Slices were placed in polyethylene terephtalate packages and stored at 4+/-1 degreesC during periods of 0, 3, 6, 9 and 12 days. Texture was not influenced by any of the studied factors. Smaller peroxidase activity in the samples submitted to CaCl2 2% was verified. Fresh-cut pineapple slices dipped in CaCl2 1% showed more browning, presenting smaller L* value and larger a* value at the end of the storage period. The use of CaCl2 in fresh-cut 'Perola' pineapple does not provide beneficial effects on the texture and interfere negatively on the flesh color of fruit.3891105111

Volatile constituents and behavioral change induced by Cymbopogon winterianus leaf essential oil in rodents

Cymbopogon winterianus Jowitt (‘Java citronella’) is an important essential oil yielding aromatic grass cultivated in India and Brazil and its volatile essential oils extracted from its leaves are used in perfumery, cosmetics, pharmaceuticals and flavoring industries. However, there is no report on any psychopharmacological study of C. winterianus leaf essential oil (LEO) available to date. In this study, the pharmacological effects of the LEO were investigated in animal models and its phytochemical analyses. GC-MS analysis showed a mixture of monoterpenes, as citronellal (36.19%), geraniol (32.82%) and citronellol (11.37%). LEO exhibited an inhibitory effect on the locomotor activity of mice, an antinociceptive effect by increasing the reaction time in the writhing and capsaicin tests. All doses induced a significant increase in the sleeping time of animals not having modified however, the latency. The LEO did not alter the remaining time of the animals on the rota-rod apparatus. These results suggest a possible central effect.Key words: Cymbopogon winterianus, essential oil, CNS, behavioral effects, analgesic

Shelf life of minimally processed pineapples treated with ascorbic and citric acids

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)The purpose of this research was to determine the shelf life of minimally processed (MP) 'Perola' pineapples treated with ascorbic acid (AA) and citric acid (CA) based on physical, chemical, sensorial and microbiological attributes. Slices were dipped into drinking water (control) or combined solutions of AA:CA (%) (1.0:0.5 and 1.0: 1.0) with sodium hypochlorite (NaClO 20 mg L-1) for 30 seconds. The samples were conditioned in polyethylene terephtalate packages and stored at 4 +/- 1 degrees C per 13 days. The low peroxidase activity in the slices treated with antioxidant combinations was related to low pH values observed in these samples. The treatments 1.0:0.5 and 1.0:1.0 (AA:CA, %) favored maintenance of the initial a* values and avoided the pulp browning. The ascorbic acid increased more than double on the 2nd day in the treated slices. By the 4th day the CO2 values suggested a higher respiratory activity in the slices treated with anti-browning compounds. The antioxidant treatments did not produce detectable residual flavors in the MP pineapple. Regardless of microbiological safety during the 13 days of cold storage, the control slices can be kept by 6 days, afterwards the color and dehydration become strong enough to affect the appearance. On the other hand, MP 'Perola' pineapples treated with 1.0:0.5 (AA:CA, %) and NaClO (20 mg L-1) can be stored for 8 days at 4 +/- 1 degrees C, which represents the extension of the shelf life in 2 days. After this period the overripe odor starts to develop.713447453Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Prodetab / World BankFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP

Effects of Gellan-Based Edible Coating on the Quality of Fresh-Cut Pineapple During Cold Storage

The effects of gellan-based [gellan gum 0.56 % (w/v), glycerol 0.89 % (w/v) and sunflower oil 0.025 % (w/v)] edible coating on the respiration rate, physico-chemical properties and microbiological and sensory quality of fresh-cut pineapple during 16 days of storage (5 ± 1 °C, 85 ± 10 % RH) were evaluated. Uncoated fresh-cut pineapple was stored under the same condition and served as the control. For cross-linking reaction which was necessary for gel formation of gellan gum, a 2 % (w/v) calcium chloride solution that contained 1 % (w/v) ascorbic acid and 1 % (w/v) citric acid (as antibrowning agents) was used. The results obtained show that the respiration rate and weight loss of gellan-based coated samples were significantly (p  0.05) differences were found among total plate counts and yeast and mould counts for coated and uncoated samples. Total plate counts and yeast and mould counts for coated and uncoated samples reached 106 CFU/g (limit of shelf life acceptance for fruit-based products recommended by the Institute of Food Science and Technology in the UK) after 12 days of storage at 5 °C. In addition, the scores for all sensory characteristics at day 12 were significantly (p < 0.05) higher in coated samples as compared to control. Therefore, the results obtained in this study indicate that gellan-based edible coating formulation has the potential to maintain the quality of fresh-cut pineapple during low-temperature storage for about 12 days