8 research outputs found
Impact of modified atmosphere packaging on the osmodehydrated papaya stability
Papaya pieces were osmotically dehydrated in a 50°Brix sucrose solution containing calcium lactate (0.05âM) and lactic acid (0.02âM) as additives for 1âh at 25C, packed in polyethylene terephthalate (PET) containers and stored at 5C for 15 days. Fresh fruit pieces packed in PET containers and under atmosphere condition were used as control samples. Sensory acceptance, microbiological count, CO2 and O2 content inside the packages, color, mechanical properties and weight loss of the product were evaluated. PET containers prevented weight loss during storage. The utilization of calcium lactate as additive was effective in maintaining fruit hardness during refrigerated storage. The use of passive modified atmosphere associated with refrigeration was adequate to preserve the osmotically dehydrated fruit for 15 days, showing a good sensory acceptance by the consumers during the storage time305563581CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTĂFICO E TECNOLĂGICO - CNPQCOORDENAĂĂO DE APERFEIĂOAMENTO DE PESSOAL DE NĂVEL SUPERIOR - CAPESNĂŁo temNĂŁo te
Qualidade de melĂ”es (Cucumis melo L. var. cantalupensis Naud.), hĂbrido Torreon, produzidos em hidroponia e armazenados em embalagens de polietileno Quality of Torreon hybrid melon fruits (Cucumis melo L. var. cantalupensis Naud.) grown in hydroponic system and stored in polyethylene packaging
Este experimento teve por objetivos avaliar a permeabilidade de filmes de polietileno de diferentes espessuras e densidades ao O2 e ao CO2, a composição gasosa (O2, CO2 e etileno) formada no interior das embalagens e a qualidade fĂsico-quĂmica de melĂ”es (Cucumis melo L. var. cantalupensis Naud.), hĂbrido Torreon, produzidos no sistema hidropĂŽnico "Nutrient Film Technique" (NFT) e armazenados em embalagens de polietileno. Os tratamentos avaliados foram: (1) armazenamento refrigerado (sem uso de filme); (2) polietileno de baixa densidade (PEBD) de 40µm; (3) PEBD de 60µm; (4) PEBD de 90µm; (5) polietileno de mĂ©dia densidade (PEMD) de 40µm; (6) PEMD de 60µm. Os frutos permaneceram armazenados durante 25 dias a 3,8±0,2°C e por mais dois dias a 20°C. Os filmes de PEBD de 60 e 90µm e o PEMD de 60µm apresentaram menor permeabilidade ao CO2, mantendo as maiores concentraçÔes de CO2 nas embalagens. O filme de PEBD de 90µm apresentou menor permeabilidade ao O2. A menor concentração de etileno foi obtida com o uso de PEBD de 40µm. O uso de filmes reduziu drasticamente a perda de massa dos frutos, quando comparados aos frutos nĂŁo embalados. Os frutos acondicionados na embalagem de PEBD de 40µm mantiveram uma maior firmeza da polpa apĂłs o perĂodo de armazenamento, nĂŁo diferindo estatisticamente dos frutos armazenados em PEMD de 40µm. JĂĄ a incidĂȘncia de podridĂ”es foi significativamente menor nos frutos armazenados em PEMD de 60µm. De modo geral, os filmes avaliados mantĂȘm semelhante a qualidade fĂsico-quĂmica de melĂ”es hĂbrido Torreon produzidos hidroponicamente no sistema NFT.<br>This study was carried out to evaluate the permeability to O2 and CO2, and gas composition (O2, CO2 and ethylene) inside packages of different thickness and density polyethylene films. Moreover, the physical and chemical quality of Torreon hybrid melon fruit (Cucumis melo L. var. cantalupensis Naud.) grown in a Nutrient Film Technique hydroponic system and stored within polyethylene packages were evaluated. Evaluated treatments were: (1) cold storage (control); packaging with (2) low-density polyethylene (LDPE) of 40µm; (3) LDPE of 60µm; (4) LDPE of 90µm; (5) medium-density polyethylene (MDPE) of 40µm; (6) MDPE of 60µm. Fruits were stored during 25 days at 3.8±0.2°C plus two days of shelf-life at 20°C. LDPE of 60 and 90µm and MDPE of 60µm had lower CO2-permeability, allowing the higher CO2 concentrations inside the packages. LDPE of 90µm had the lowest O2-permeability. Lower ethylene concentration was observed in 40µm-LDPE bags. Packaging decreased drastically fruit weight loss, when compared with non-packaged fruits. Flesh firmness was higher in fruits stored in 40µm-LDPE, but was not different from 40µm-MDPE-stored fruits. Rot incidence in turn was significantly lower in fruits stored in 60µm-LDPE. In general, packaging of âTorreonâ melon fruit, grown in a hydroponic system, with the evaluated polyethylene films allowed similar physical and chemical quality
InfluĂȘncia da embalagem de polietileno de baixa densidade e da temperatura na conservação do repolho minimamente processado Effects of low density polyethylene packaging and temperature in the conservation of fresh-cut cabbage
Neste trabalho, foi estudado o efeito da embalagem de polietileno de baixa densidade e da temperatura de armazenagem na conservação de repolho minimamente processado. Os repolhos, previamente resfriados Ă temperatura de 10 ÂșC, foram submetidos Ă seleção, lavagem, corte em quatro partes com a retirada do talo central, sanitização, corte em tiras, enxĂĄgĂŒe, centrifugação, pesagem e acondicionamento em embalagens plĂĄsticas de polietileno de baixa densidade (70 ”m) e armazenados em cĂąmaras frias nas temperaturas de 1 e 10 ÂșC por 20 dias. Avaliaram-se diĂłxido de carbono, oxigĂȘnio e etileno na atmosfera interna da embalagem, bem como pH, acidez titulĂĄvel, sĂłlidos solĂșveis totais, vitamina C, perda de massa fresca e relação sĂłlidos solĂșveis totais/acidez no repolho minimamente processado. O delineamento estatĂstico utilizado foi o inteiramente casualizado, com trĂȘs repetiçÔes. Os parĂąmetros de anĂĄlise, com exceção da vitamina C, perda de massa fresca e etileno, apresentaram variação significativa entre as temperaturas e dias de armazenamento. O repolho armazenado na temperatura de 1 ÂșC apresentou vida de prateleira ao redor de 15 dias, significativamente maior que a 10 ÂșC. Nesta Ășltima, no 8Âș dia de armazenamento, o produto encontrava-se totalmente deteriorado, sem condiçÔes de comercialização e consumo.<br>This research studied the effect of low density polyethylene packaging and storage temperature on the preservation of fresh-cut (minimally processed) cabbage. The cabbages, previously cooled to a temperature of 10 ÂșC, were selected, washed, cut in four parts (with the central stalk removed), sanitized, cut in strips, rinsed, put in the centrifuge, weighed and stored in plastic packaging of low density polyethylene (70 ”m), and then stored in cold chambers at temperatures of 1 and 10 ÂșC for 20 days. The following aspects were evaluated: carbon dioxide, oxygen and ethylene in the internal atmosphere of the package as well as, pH, titratable acidity, total soluble solids, vitamin C, loss of fresh mass and the total soluble solids/acidity in the fresh-cut cabbage ratio. The experimental design was entirely casual, with three repetitions. The analysis parameters, except for the vitamin C, loss of fresh mass and ethylene, presented significant variation between the temperatures and days of storage. The cabbage stored at a temperature of 1 ÂșC presented a shelf life of around 15 days, significantly higher than that stored at 10 ÂșC. At this temperature, on the 8th day of storage, the product was completely decayed, unfit for commercialization or consumption