Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/5129
Título : Qualidade de mandioquinha-salsa minimamente processada: uso de antioxidantes
Autor: Nunes, Elisângela Elena
Vilas Boas, Eduardo Valério de Barros
Xisto, Andrea Luiza Ramos Pereira
Palavras-chave: Enzimatic browning
Fresh-cut
Storage
Publicador: Universidade Federal do Tocantins
Data da publicação: Ago-2011
Referência: NUNES, E. E.; VILAS BOAS, E.V. de B.; XISTO, A. L. R. P. Qualidade de mandioquinha-salsa minimamente processada: uso de antioxidantes. Journal of Biotechnology and Biodiversity, Gurupi, v. 2, n.3, p. 43-50, ago. 2011.
Abstract: It was aimed in this work to evaluate the effect of different antioxidants on preventing browning during the storage of fresh-cut peruvian carrot. The roots of the cv. Amarela de Senador Amaral were screened, washed, sanitized, peeled and sliced. The sanitized slices were immersed into the following treatments: control (distilled water), 0.5% cysteine, 1% ascorbic acid, 0.5% cysteine + 1% ascorbic acid. Following, they were packed and stored (5 ± 1oC and 98% RH) for 15 days. Samples were analyzed every 3 days. The experimental design was completely randomized in a factorial 4 x 6, namely 4 chemical treatments (control, solution of 0.5% cysteine, solution of 1% ascorbic acid and solution of 1% ascorbic acid + 0.5% cysteine) and 6 periods of storage (0, 3, 6, 9, 12 and 15 days), with 3 replicates and the results were analyzed statistically. The fresh-cut peruvian carrot cultivar Amarela de Senador Amaral presented better quality when treated with the antioxidant ascorbic acid 1%, which determined a product with higher values b* , lower values a*, and higher activity of phenylalanine ammonia lyase.
URI: http://repositorio.ufla.br/jspui/handle/1/5129
Idioma: pt_BR
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