QUALITY AND SHELF LIFE OF ‘FORMOSA’ PAPAYA MINIMALLY PROCESSED SUBMETTED AT DIFFERENTS TREATMENTS

Authors

  • Maria Amalia Brunini Faculdade Dr. Francisco Maeda
  • Joana Diniz Rosa da Silva Fundação Educacional de Ituverava

DOI:

https://doi.org/10.3738/nucleus.v6i1.151

Keywords:

mamão, produtos minimamente processados, vida útil, qualidade, armazenamento, temperatura.

Abstract

The objective of this work was to evaluate the quality and shelf life of Formosa” papaya minimally processed and treated with bi-destilled water, sodium hypochlorite at 2% solution, calcium chloride at 1% solution, ascorbic acid at 1% solution, citric acid at 1% solution, packged into polyethylene terephthalate trays covered with PVC plastic film with 0,012mm of thickness and stored at 5?1°C with 85 to 90% R.U and at 9?1ºC, with 85 to 90% R.U. The papaya minimally processed were evaluated to fresh weigh lost, respiratory rate, titrable acidily, total soluble solids, soluble carbohydrates, vitamin C, and texture appearance. The papaya a minimally processed treated with bi-distilled water and sodium hipochlorite at 2% solution had shelf life of six days, independent of storage temperature; the respiration rate varied during the the storage time; after cut the tatrable acidity, soluble solid and soluble carbohydrate had interference of the treatments and varied during storage time; in the papaya minimally processed and stored at 5?1°C the use of sodium hypochlorite at 2% and in the stored at 9?1ºC the use of bi-destilled water was the best for retention the vitamin C values at the ande of storage time; the texture of minimally processed products, independent of temperature storage and treatments decreasing; papaya minimally processed treated with bi-distilled water and hipocholorite 2% solution had good acceptance, into acceptable limit, independent of the storage temperature.

Author Biographies

  • Maria Amalia Brunini, Faculdade Dr. Francisco Maeda
    Laboratório de Fisiologia Pós-colheita de Frutas e Hortaliças da Faculdade dr. Francisco Maeda-FAFRAM/FE
  • Joana Diniz Rosa da Silva, Fundação Educacional de Ituverava
    Especialista em Agronegócios e Desenvolvimento Sustentável- Engenheira Agrônoma

Published

2009-06-17

Issue

Section

Articles

How to Cite

QUALITY AND SHELF LIFE OF ‘FORMOSA’ PAPAYA MINIMALLY PROCESSED SUBMETTED AT DIFFERENTS TREATMENTS. (2009). Nucleus, 6(1). https://doi.org/10.3738/nucleus.v6i1.151

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