FLORES CANTILLANO, R. F.

LEITE, T. B.

NORA, L.

SILVA, M. M. da

SILVA, M. M. da.

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Effect of treatments with aid agents on the postharvest quality of minimally processed peaches CV. 'BRS Kampai'

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EFFECT OF TREATMENTS WITH AID AGENTS ON THE POSTHARVESTQUALITY OF MINIMALLY PROCESSED PEACHES CV. 'BRS KAMPAI'MédelinM. daSilval, Rufino FemandoF. Cantillano2, TaísaB. Leite3, LeonardoNora41- GraduatePrograminAgroindustria!ScienceandTechnology,Federa!Universityof Pelotas- UFPel, CampusCapãodoLeãos/n,96010-900,Pelotas,Rio GrandedoSul,Brazil,e-mail:medelinrnarques@gmail.com2- BrazilianAgricultura!ResearchCorporation- Pelotas- RS - Brasil- e-mail:fcantill@cpact.embrapabr3- FederalUniversityofPelotas- UFPel, CampusCapãodoLeãos/n,96010-900Pelotas,Rio GrandedoSul,Brazil e-mail:taysa_2006@hotrnail.com5 - FederalUniversityofPelotas- UFPel, CampusCapãodoLeãos/n,96010-900Pelotas,Rio GrandedoSul,Brazil e-mail:leonardo.nora@hotrnaiJ.comMeansfollowedbythesamelelterinlinedoDOtdifferstatistically(PSO,05)bylhetestLSD.L* 65.86B 71.99A 65.08B 69.52A 69.50ATSSCOBrix) 12.79A 12.36A 12.78A 12.79A 11.67BTable 2. Valuesof Flesh Firrnnessand TitratableAcidity inminimallyprocessedpeachescv.'BRS Kampai'afierthreeper\odsofsimulatingmarketingincoldroomat4°C.T5T4T3T2TIDependentVariableDependent StorageperiodVariableO days3 days6FF(Newton)31.64A28.26A3 4BTA(% citric0.43A0.4 A6Bacid)MeansfollowedbylhesamelelterintinedoDOtdifferstatistically(PSO,05)bylhetestLSD.(Tl) control(distilledwater),(TI) L-cysteine0.5%,(TI) L-ascorbicacid0.5%,(T4)L-cysteineat 0.5%pluscalciumcbloride1%and(T5) L-ascorbicacid0.5%pluscalciumcWoride1%.TSS eBrix) contentwashigherin TI (12.79),TI (12.36),(12.78)andT4 (12.79)andlowestinT5 (11.67).FF waslowerat6days(23.14N). TA (% citricacid)washigherimmediatelyafierprocessing(0,43)and3days(0,41)than6days(0.36).Table 1. Valuesof L* andTotal SolubleSolids in rninimallyprocessedpeachescv.'BRS Kampai'afierthetreatmentswithaidagentsand10daysofcoldstorageat10c.2.MATERIAL AND METHODSAiming to minimizethisproblempeachesof 'BRS Kampai'cultivar(EmbrapaClimaTemperado)werestoredin coldroomat 1 °C for 10daysandafierminimallyprocessedin slicesandtreatedby immersionin: control (distilledwater)(TI), L-cysteine0.5% (TI), L-ascorbicacid0.5% (T3), L-cysteineat0.5%pluscalciumchloride1%(T4) andL-ascorbicacid0.5%pluscalciumchloride1%(T5).Followingthetreatrnentsfruitswerepackedandstoredin cold roamat 4 °C for O, 3 and6dayssimulatingamarketingperiod.Afier eachperiod,physicalandchemicalanalysiswereperformed: calor (L *, a*, b *),fleshfirmness(FF), totalsolublesolids(TSS),pH andtitratableacidity(TA). Afier analysisofvariance,meanswerecomparedbytheLeastSignificantDifference(LSD) test(P <0.05).1. INTRODUCTIONThe rapidpostharvestdeteriorationof peachesis a marketingproblem,especiallywhenthefruitis minimallyprocessed.Minimally processedproductsare definedas any fruit orvegetable,or any combinationwhich has been physicallyalteredfrom its originalform, while maintainingits naturalstate.Regardlessof type,it is selected,washed,peeledandcut,resultingin 100%usableproducthatis laterpackagedor pre-packaged.The objectiveof this studywas to evaluatethe effectoftreatmentswith aid agentson the shelf life of minimallyprocessedpeachescv.'Kampai'.3.RESULTS AND DISCUSSIONThe L* valuewas significantlydifferentamongtreatments,andTI (71.99),T4 (69.52)andT5 (69.50)resultedin highervalues,providingsamplesoflight color(bestappearance).4.CONCLUSIONIt wasconcludedthatthetreatmentswithaidagents(L-cysteine0.5%+calciumchloride1%andL-ascorbicacid0.5%alone01' pluscalciumchloride1%)preservethequalityof minimallyprocessedpeachesforatleast6days.

Effect of treatments with aid agents on the postharvest quality of minimally processed peaches CV. 'BRS Kampai'

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