Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/9746
Título: Conservação de pimentão verde minimamente processado acondicionado em diferentes embalagens plásticas
Título(s) alternativo(s): Conservation of minimally processed green pepper conditioned in different plastic packages
Palavras-chave: Capsicum annuum L.
Refrigeration
Refrigeração
Data do documento: Fev-2012
Editor: Escola de Agronomia e Engenharia de Alimentos/UFG
Citação: BOAS, B. M. V. et al. Conservação de pimentão verde minimamente processado acondicionado em diferentes embalagnes plásticas. Pesquisa Agropecuária Tropical, Goiânia, v. 42, n. 1, p. 34-39, jan./mar. 2012.
Resumo: Minimal processing of vegetables adds value to the final product for increasing its convenience and reducing the time to prepare meals. This study aimed to evaluate the conservation of minimally processed green peppers ‘Konan R’, sliced and conditioned in different plastic packages. The fruits were selected, washed, and sanitized in a sodium hypochlorite solution (200 mg L -1 ), for 15 minutes. Their slices (1.0 cm thickness) were sanitized in a sodium hypochlorite solution (50 mg L -1 ), for 5 minutes, and then conditioned in: 1) expanded polystyrene trays, covered with polyvinyl chloride film (PVC) 0.014 mm; 2) rigid polypropylene (PP) packages, with lid made of the same polymer; 3) bioriented polypropylene (BOPP) 0.060 mm plastic bags. The product was stored at 5±0.1oC and RH of 95±1%, for 6 days. The following analyses were performed every 2 days: mass loss, titratable acidity and ascorbic acid contents, pH, color (expressed in L* and a* values), and ​​ slices vigor. The plastic packages and storage time did not affect the pH, L* value, and slices vigor. The titratable acidity contents and a* value were affected by storage time. The polystyrene tray covered with PVC film led to greater mass loss and lower ascorbic acid content, in slices of green peppers stored at 5°C, for 6 days. Thus, the PP package and the BOPP plastic bag are preferable to condition minimally processed green pepper.
URI: http://repositorio.ufla.br/jspui/handle/1/9746
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