Physicochemical monitoring of minimally processed pineapple with the use of edible films based on maltodextrin
2013
Gnas, Bruna Barbara Bucalão | Clemente, Edmar
Minimally processed products have become more important in the marketing of fruits and vegetables due to increasing consumer demand for convenience and nutritional benefits. The successful use of this technology depends on storage and appropriate treatment. This work aims to assess the quality of a variety of pineapple produced in Santa Isabel do Ivaí/PR/Brazil, noting the application of a conservative solution and different edible films in the conservation of the fruit. The minimally processed fruits were stored under cooling at 3ºC for 15 days. The assays carried out were: pH, loss of fresh mass, total soluble solids, total acidity titration, ratio, total soluble sugars, reducing sugars, ascorbic acid and humidity. According to the results, the treatment (T6) that used conservative solution and edible film made of 3.0% of maltodextrin and 0.4% sunflower oil showed the best results for conservation pineapple minimally processed.
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