Temperatura e embalagem para abóbora minimamente processada
The present work aimed to evaluate the efficiency of different storage temperatures and packing materials for pumpkin fresh cuts. Pumpkin cuts of 5 x 10 cm were packed in polystyrene trays covered with polivynilchloride film or in vacuum high density polyethylene bags. The trays and bags were kept a...
| Autores: | , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2009 |
| País: | Brasil |
| Institución: | Universidade Federal de Sergipe (UFS) |
| Repositorio: | Repositório Institucional da UFS |
| Idioma: | portugués |
| OAI Identifier: | oai:oai:ri.ufs.br:repo_01:riufs/21349 |
| Acceso en línea: | https://ri.ufs.br/jspui/handle/riufs/21349 |
| Access Level: | acceso abierto |
| Palabra clave: | Curcubita moschata Processamento mínimo Qualidade Minimum processing Quality |
| Sumario: | The present work aimed to evaluate the efficiency of different storage temperatures and packing materials for pumpkin fresh cuts. Pumpkin cuts of 5 x 10 cm were packed in polystyrene trays covered with polivynilchloride film or in vacuum high density polyethylene bags. The trays and bags were kept at 5 and 10 °C for 12 days. Soluble solids, total titratable acidity, pH, vitamin C, and color of pumpkin cuts were evaluated every 3 days. The different temperatures did not affect the storage of the pumpkins. However, packaging with PVC film allowed a longer conservation by keeping the pumpkin quality attributes up to the 9th day, except for the color which undergone minor alterations when stored within a vacuum pack. |
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