Combined effects of natural additives and modified atmosphere on quality of fresh cut peaches
The aim of this study was to evaluate the combined use of natural additives and modified atmosphere on the physicochemical and microbiological characteristics of fresh cut peaches 'El Dorado'. The minimal processing consisted of washing, peel and sanitization. The slices were immersed into...
| Principais autores: | Klug, Tâmmila Venzke, Graebin, Natália Guilherme, Cano, Paula Wendelstein, Flôres, Simone Hickmann, Tondo, Eduardo César, Rios, Alessandro de Oliveira |
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| Formato: | Artigo |
| Idioma: | Inglês |
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Universidade Tecnológica Federal do Paraná (UTFPR)
2017
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http://periodicos.utfpr.edu.br/rebrapa/article/view/3516 |
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peri-article-35162018-01-17T18:58:01Z Combined effects of natural additives and modified atmosphere on quality of fresh cut peaches Klug, Tâmmila Venzke Graebin, Natália Guilherme Cano, Paula Wendelstein Flôres, Simone Hickmann Tondo, Eduardo César Rios, Alessandro de Oliveira Fresh cut; Prunus persica; Natural additives; Modified atmosphere. The aim of this study was to evaluate the combined use of natural additives and modified atmosphere on the physicochemical and microbiological characteristics of fresh cut peaches 'El Dorado'. The minimal processing consisted of washing, peel and sanitization. The slices were immersed into the following treatment solutions: distilled water control (T1, control); 2% CaCl2 (T2); 2% ascorbic acid (T3); 2% citric acid (T4); 1% CaCl2 + 1% ascorbic acid + 1% citric acid (T5); 2% CaCl2 + 2% ascorbic acid + 2% citric acid (T6). Peaches slices were placed on polyethylene trays, covered by a polyethylene film with modified atmosphere of 2 % O2, 5% CO2 and 93 % N2, and kept in cold storage at 5 °C ± 2 °C for nine days. On days 0, 5, 7 and 9, the following variables were analyzed: total soluble solids, total titratable acidity, pH, total sugar, firmness, counts of mesophiles, heat-tolerant coliforms (45 oC), yeast and mold counting and sensory analysis of the attributes appearance, color, flavor, texture and overall acceptability. The T5 treatment combined with the use of modified atmosphere demonstrated best qualitative and microbiological characteristics for fresh cut peaches during nine days of storage. Universidade Tecnológica Federal do Paraná (UTFPR) CNPq 2017-12-11 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rebrapa/article/view/3516 10.3895/rebrapa.v8n2.3516 Brazilian Journal of Food Research; v. 8, n. 2 (2017); 129-144 Brazilian Journal of Food Research; v. 8, n. 2 (2017); 129-144 2448-3184 10.3895/rebrapa.v8n2 eng http://periodicos.utfpr.edu.br/rebrapa/article/view/3516/pdf Direitos autorais 2018 Revista Brasileira de Pesquisa em Alimentos http://creativecommons.org/licenses/by/4.0 |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
PERI |
| language |
Inglês |
| format |
Artigo |
| author |
Klug, Tâmmila Venzke Graebin, Natália Guilherme Cano, Paula Wendelstein Flôres, Simone Hickmann Tondo, Eduardo César Rios, Alessandro de Oliveira |
| spellingShingle |
Klug, Tâmmila Venzke Graebin, Natália Guilherme Cano, Paula Wendelstein Flôres, Simone Hickmann Tondo, Eduardo César Rios, Alessandro de Oliveira Combined effects of natural additives and modified atmosphere on quality of fresh cut peaches |
| author_sort |
Klug, Tâmmila Venzke |
| title |
Combined effects of natural additives and modified atmosphere on quality of fresh cut peaches |
| title_short |
Combined effects of natural additives and modified atmosphere on quality of fresh cut peaches |
| title_full |
Combined effects of natural additives and modified atmosphere on quality of fresh cut peaches |
| title_fullStr |
Combined effects of natural additives and modified atmosphere on quality of fresh cut peaches |
| title_full_unstemmed |
Combined effects of natural additives and modified atmosphere on quality of fresh cut peaches |
| title_sort |
combined effects of natural additives and modified atmosphere on quality of fresh cut peaches |
| description |
The aim of this study was to evaluate the combined use of natural additives and modified atmosphere on the physicochemical and microbiological characteristics of fresh cut peaches 'El Dorado'. The minimal processing consisted of washing, peel and sanitization. The slices were immersed into the following treatment solutions: distilled water control (T1, control); 2% CaCl2 (T2); 2% ascorbic acid (T3); 2% citric acid (T4); 1% CaCl2 + 1% ascorbic acid + 1% citric acid (T5); 2% CaCl2 + 2% ascorbic acid + 2% citric acid (T6). Peaches slices were placed on polyethylene trays, covered by a polyethylene film with modified atmosphere of 2 % O2, 5% CO2 and 93 % N2, and kept in cold storage at 5 °C ± 2 °C for nine days. On days 0, 5, 7 and 9, the following variables were analyzed: total soluble solids, total titratable acidity, pH, total sugar, firmness, counts of mesophiles, heat-tolerant coliforms (45 oC), yeast and mold counting and sensory analysis of the attributes appearance, color, flavor, texture and overall acceptability. The T5 treatment combined with the use of modified atmosphere demonstrated best qualitative and microbiological characteristics for fresh cut peaches during nine days of storage. |
| publisher |
Universidade Tecnológica Federal do Paraná (UTFPR) |
| publishDate |
2017 |
| url |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3516 |
| _version_ |
1805294264591056896 |
| score |
10,814766 |