Qualidade de mandioquinha-salsa minimamente processada: uso de antioxidantes

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.