QUALITY AND SHELF LIFE OF ‘FORMOSA’ PAPAYA MINIMALLY PROCESSED SUBMETTED AT DIFFERENTS TREATMENTS
DOI:
https://doi.org/10.3738/nucleus.v6i1.151Keywords:
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.Downloads
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2009-06-17
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À revista se reserva o direito de efetuar, nos originais, alterações de ordem normativa, ortográfica e gramatical, com vistas a manter o padrão culto da língua, respeitando, porém, o estilo dos autores. A provas finais não serão obrigatoriamente enviadas aos autores. Os trabalhos publicados passam a ser propriedade da revista. As opiniões emitidas pelos autores dos artigos são de sua exclusiva responsabilidade.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