Evaluation Of Hydrogen Peroxide As Alternative To The Use Of Sodium Hypochlorite In Fresh-cut 'perola' Pineapple

The purpose of this research was to evaluate the potential of hydrogen peroxide (H2O2) as an alternative to the use of sodium hypochlorite (NaOCl) in the disinfection and sanitation of fresh-cut 'Perola' pineapple. Fruits were washed and separated in 4 groups. One of them was kept as control and the others were disinfected with NaOCl (200 mg.L-1) or H2O2 (200 or 1000 mg.L-1) solutions for 2 minutes. After approximately 24 hours of cold storage, the fruits were mechanically peeled and manually sliced. Slices were dipped in pure water (control) or in NaOCl (20 mg.L-1) or H2O2 (20 or 100 mg.L-1) solutions for 30 seconds. The excess liquid was drained and the slices were placed in polyethylene terephtalate packages and stored at 4 ± 1°C. Peroxidase activity, pH and pulp color were evaluated every 2 days, for 10 days. Fresh-cut pineapple was evaluated for residual taste. Microbiological analyses were made every 3 days, for 12 days for mesophile aerobic, mold and yeast counts. The determination of total and fecal coliforms was made only on day 0. Although the sanitation agents did not interfere with physical, chemical, biochemical and sensorial characteristics of fresh-cut pineapple, they were inefficient at reducing mesophile aerobic, mold and yeast endophytic population. Therefore, further studies must be carried out to evaluate the potential of hydrogen peroxide as a sanitation agent.68218591864Antoniolli, L.R., (2004) Processamento Mínimo de Abacaxi 'Pérola', p. 166. , Tese Doutorado em Engenharia Agrícola Universidade Estadual de Campinas, CampinasAntoniolli, L.R., Benedetti, B.C., Souza Filho, M.S.M., Efeito do cloreto de cálcio na qualidade de abacaxi 'Pérola' minimamente processado (2003) Pesq. Agropec. Bras., 38, pp. 1105-1110Artés, F., Castañer, M., Gil, M.I., Revisión: El pardeamiento enzimàtico en frutas y hortalizas mínimamente procesadas (1998) Food Sci. Tech. Int., 4, pp. 377-389Brackett, R.E., Microbiological consequences of minimally processed fruits and vegetables (1987) J. Food Qual., 10, pp. 195-206Downes, F.P., Ito, K., (2001) Compendium of Methods for the Microbiological Examination of Foods, , American Public Health Association - APHA, WashingtonFerreira, V.L.P., Anàlise Sensorial: Testes discriminativos e afetivos (2000) Sociedade Brasileira de Ciência e Tecnologia de Alimentos, , CampinasGonçalves, N.B., (2000) Abacaxi: Pós-colheita, , Embrapa - SCT, BrasíliaKhan, A.A., Robinson, D.S., Hydrogen donor specificity of mango isoperoxidases (1994) Food Chem., 49, pp. 407-410Nguyen-the, C., Carlin, F., The microbiology of minimally processed fresh fruits and vegetables (1994) Crit. Rev. Food Sci. Nutr., 34, pp. 371-401Sapers, G.M., Simmons, G.F., Hydrogen peroxide disinfection of minimally processed fruits and vegetables (1998) Food Tech., 52, pp. 48-52Silva, N., Junqueira, V.C.A., Silveira, N.F.A., (1997) Manual de Métodos de Anàlise Microbiológica de Alimentos, , Varella, São PauloVilas Boas, B.M., Nunes, E.E., Beerli, K.M., Valle, R.P., Influencia do peróxido de hidrogenio sobre a qualidade microbiológica de melão minimamente processado: Dados preliminares (2002) Proc. Congresso Brasileiro de Ciência e Tecnologia de Alimentos, pp. 1-4. , Porto Alegre, RSVilas Boas, B.M., Nunes, E.E., Santos, H.P., Valle, R.H.P., Lima, L.C.O., Influência do peróxido de hidrogênio na qualidade de mangas minimamente processadas (2002) Proc. Congresso Brasileiro de Ciência e Tecnologia de Alimentos, pp. 1-4. , Porto Alegre, RSWiley, R.C., (1994) Minimally Processed Refrigerated Fruits and Vegetables, , Chapman & Hall, Londo

Astringency Removal Of 'giombo' Persimmon Fruits Submitted To Different Temperatures [remoção Da Adstringência De Frutos De Caquizeiro 'giombo' Sob Diferentes Temperaturas]

The purpose of this research was to study the effect of different temperatures during the exposure period to ethyl alcohol vapor on quality of persimmon fruits cv. Giombo. Fruits were exposed to alcohol vapor for 42 hours at 10, 20, or 30°C and 95% RH. Chemical and physical characteristics of fruits were measured for nine days, at three day intervals. Soluble tannin degree, flesh firmness, water loss, soluble solids, titratable acidity and ascorbic acid content were measured. Treatment to astringency removal can be accomplished under temperatures of 10, 20 or 30°C, for 42 hours. Degree of soluble tannins was very low at the sixth day after the treatment. The temperature of 30°C promoted higher speed in the process of astringency loss; however, the fruits showed decrease in the flesh firmness and higher-up water loss to the fruits submitted to 20 or 10°C.375687691Abeles, F.B., Morgan, P.W., Salveit M.E., Jr., (1992) Ethylene in plant biology, , San Diego: Academic. 414 pAntoniolli, L.R., (1999) Remoção da adstringência e armazenamento refrigerado de frutos de caquizeiro (Diospyros kaki L.) cv. Giombo, , 83 f. Dissertação (Mestrado) - Escola Superior de Agricultura Luiz de Queiroz, PiracicabaBiasi, L.A., Gerhardt, I.R., Efeito da aplicação de vinagre, álcool e ethephon na destanização de caquis cv. Okira (1992) Revista Brasileira de Fruticultura, 14 (2), pp. 31-36. , Cruz das AlmasCampo-Dall'orto, F.A., Ojima, M., Barbosa, W., Zullo, M.A.T., Novo processo de avaliação da adstringência dos frutos no melhoramento do caquizeiro (1996) Bragantia, 55 (2), pp. 237-243. , CampinasCarvalho, C.R.L., Mantovani, D.M.B., Carvalho, P.R.N., Moraes, R.M.M., (1990) Análises químicas de alimentos, , Campinas: Instituto de Tecnologia de Alimentos. 121 p. (Manual Técnico)Fukushima, T., Kitamura, T., Murayama, H., Yoshida, T., Mechanisms of astringency removal by ethanol treatment in 'Hiratanenashi' kaki fruits (1991) Journal of the Japanese Society for Horticultural Science, 60 (3), pp. 685-694. , KyotoItamura, H., Ohho, Y., Yamamura, H., Characteristics of fruit softening in Japanese persimmon 'Saijo' (1997) Acta Horticulturae, 436, pp. 179-188. , LeuvenIto, S., The persimmon (1971) The biochemistry of fruits and their products, 2, pp. 281-301. , Hulme, A. C. (Ed.). London: Academic, cap. 8Kato, K., Astringency removal and ripening as related to temperature during the astringency removal by ethanol in persimmon fruits (1987) Journal of the Japanese Society for Horticultural Science, 55 (4), pp. 498-509. , KyotoMartins, F.P., Pereira, F.M., (1989) Cultura do caquizeiro, , Jaboticabal: Funep. 71 pPesis, E., Levi, A., Ben-Arie, R., Deastringency of persimmon fruits by creating a modified atmosphere in polyethylene bags (1986) Journal of Food Science, 51 (4), pp. 1014-1016. , ChicagoSimão, S., (1998) Tratado de fruticultura, , Piracicaba: Fealq. 760 pSugiura, A., Tomana, T., Relationships of ethanol production by seeds of different types of Japanese persimmons and their tannin content (1983) HortScience, 18 (3), pp. 319-321. , AlexandriaTaira, S., Kubo, Y., Sugiura, A., Tomana, T., Comparative studies of postharvest fruit quality and storage quality in Japanese persimmon (Diospyros kaki L. cv. Hiratanenashi) in relation to different methods for removal of astringency (1987) Journal of the Japanese Society for Horticultural Science, 56 (2), pp. 215-221. , KyotoTaylor, J.E., Exotics (1993) Biochemistry of fruit ripening, pp. 151-186. , Seymour, G. B.Taylor, J. E.Tucker, G. A. London: Chapman & HallVidrih, R., Simcic, M., Hribar, J., Plestenjak, A., Astringency removal by high CO2 treatment in persimmon fruit (Diospyros kaki) (1994) Acta Horticulturae, 368, pp. 652-656. , Leuve