Estádios de maturação de pêssegos 'Aurora-1' para o processamento mínimo
作者：
DOI: 10.1590/S0100-29452013000200008
关键词: Soluble solids 、 Ascorbic acid 、 Biochemistry 、 Background color 、 Two stages 、 Chemistry 、 Titratable acid 、 Pectin 、 Horticulture
摘要: The experiment aimed to verify the effect of maturation stage on quality minimally processed peaches. Fruits were used in two stages maturity, "on time" corresponding background color yellow-green, and "mature", which corresponds completely yellow. minimum process consisted washing, sanitizing, enzyme peel, cut lengthwise removed stone fruits. Halves obtained immersed water chlorinated 10 mg L-1 left standing drain excess liquid. Afterwards, it was proceeded packaging halves containers polyethylene terephthalate (PET) with transparent lid, storage at 3 ± 2 ° C RH = 65% for 12 days, assessments every three days. variables evaluated appearance, weight loss, firmness, soluble solids, titratable acidity, reduced sugars, ascorbic acid, total pectin, coloring activity polyphenoloxidase. peaches 'Aurora-1' mature harvested limited mainly by loss freshness because they have darker lower levels sugars acid. Peaches 'Aurora-1', maturity time", had better longer duration their products.
sci-hub.se 参考文章(17)
Ana Ferrer, Sara Remón, Angel I. Negueruela, Rosa Oria, Changes during the ripening of the very late season Spanish peach cultivar Calanda: Feasibility of using CIELAB coordinates as maturity indices Scientia Horticulturae. ,vol. 105, pp. 435- 446 ,(2005) , 10.1016/J.SCIENTA.2005.02.002
E. A. Decker, Challenges to control rancidity in complex foods. Food Science and Technology International. ,vol. 23, pp. 28- 29 ,(2009)
Regina Célia Santos Mendonça, Keily Alves de Moura Oliveira, Efeito da fermentação sobre a microbiota de embutidos cárneos Higiene Alimentar. ,vol. 18, pp. 12- 17 ,(2004)
Michel. DuBois, K. A. Gilles, J. K. Hamilton, P. A. Rebers, Fred. Smith, Colorimetric Method for Determination of Sugars and Related Substances Analytical Chemistry. ,vol. 28, pp. 350- 356 ,(1956) , 10.1021/AC60111A017
Luis Carlos Cunha Junior, Maria Fernanda Berlingieri Durigan, Ben-Hur Mattiuz, Ramilo Nogueira Martins, José Fernando Durigan, Caracterização da curva de maturação de pêssegos 'Aurora-1', na região de Jaboticabal-SP Revista Brasileira De Fruticultura. ,vol. 29, pp. 661- 665 ,(2007) , 10.1590/S0100-29452007000300045
D. Remorini, S. Tavarini, E. Degl’Innocenti, F. Loreti, R. Massai, L. Guidi, Effect of rootstocks and harvesting time on the nutritional quality of peel and flesh of peach fruits Food Chemistry. ,vol. 110, pp. 361- 367 ,(2008) , 10.1016/J.FOODCHEM.2008.02.011
G. L. Miller, Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar Analytical Chemistry. ,vol. 31, pp. 426- 428 ,(1959) , 10.1021/AC60147A030
Carolina Mathias, Newton Alex Mayer, Ben-Hur Mattiuz, Fernando Mendes Pereira, Efeito de porta-enxertos e espaçamentos entre plantas na qualidade de pêssegos 'Aurora-1' Revista Brasileira De Fruticultura. ,vol. 30, pp. 165- 170 ,(2008) , 10.1590/S0100-29452008000100030
Ben-Hur Mattiuz, José Fernando Durigan, Oswaldo Durival Rossi Júnior, Minimal processament in "Paluma" and "Pedro Sato" guava fruit: 2. Chemical, sensorial e microbiological evaluation Food Science and Technology International. ,vol. 23, pp. 409- 413 ,(2003) , 10.1590/S0101-20612003000300020
Marcelo Alvares de Oliveira, Marney Pascoli Cereda, Pós-colheita de pêssegos (Prunus pérsica L. Bastsch) revestidos com filmes a base de amido como alternativa à cera comercial Food Science and Technology International. ,vol. 23, pp. 28- 33 ,(2003) , 10.1590/S0101-20612003000400006