Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/4728
Título: Prolongamento da vida pós-colheita de bananas-maçã submetidas ao 1-metilciclopropeno (1-MCP) – qualidade sensorial e física
Título(s) alternativo(s): Extension of postharvest life of ‘Apple’ banana subjected to 1-methylcyclopropene (1-MCP) – sensory and physical quality
Palavras-chave: Análise sensorial
Musa sp.
Coloração
Firmeza
Vida útil
Sensory analysis
Color
Firmness
Shelf life
Data do documento: 5-Jan-2009
Editor: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Citação: PINHEIRO, A. C. M.; VILAS BOAS, E. V. B.; BOLINI, H. M. A. Prolongamento da vida pós-colheita de bananas-maçã submetidas ao 1-MCP - qualidade sensorial e física. Ciência e Tecnologia de Alimentos, Campinas, v. 30, n. 1, p. 132-137, jan./mar. 2010.
Resumo: The objective of this work was to evaluate the effect of 1-methylcyclopropene (1-MCP) on the quality and extension of postharvest life of ‘Apple’ banana. The fruit, at degree 2 of peel color was treated with 50 nL.L–1 of 1-MCP for 0 (control), 6, 9, 12 and 24 hours. Next, It was stored at room temperature: 22 ± 2 °C 85 ± 5 per cent RH. The following sensory characteristics were evaluated: appearance of the fruit at degree 4 (greener than yellow) and degree 7 (yellow with brown spots) of peel color; peeling, aroma, flavor, firmness of pulp and global aspect of the fruit at degree 7, using a test of acceptability using the 9-point hedonic scale and also the intention of buying the fruit at degrees 4 and 7, using a 5-point scale. Also evaluated visually was the extension of postharvest life and instrumentally the peel color and pulp firmness. It was concluded that the application of 50 nL.L–1 for a period of 12 hours is the most suitable, because it promotes the extension of the postharvest life of `Apple` bananas, stored at room temperature for approximately 11 days, without affecting the sensory quality, buying intention, peel color and firmness of fruit when ripe, in comparison to control. Keywords: sensory analysis; Musa sp.; color; firmness; shelf life.
URI: http://repositorio.ufla.br/jspui/handle/1/4728
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