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Minimally processed cabbage stability under different treatments

The present work aims to evaluate the efficiency of different postharvest conservation treatments on the stability of minimally processed cabbage kept under refrigerated conditions. Cabbage heads from cv. Golden Acre purchased locally in Altamira, PA. After processing, the samples were exposed to th...

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Principais autores: Souza, Silvanio Silva, Sanches, Alex Guimarães, Santana, Paula Jaqueline Antes, Oliveira, Antonio Rafael Gomes de, Cordeiro, Carlos Alberto Martins
Formato: Artigo
Idioma: Inglês
Publicado em: Universidade Tecnológica Federal do Paraná (UTFPR) 2018
Acesso em linha: http://periodicos.utfpr.edu.br/rebrapa/article/view/8384
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spelling peri-article-83842020-02-17T14:46:33Z Minimally processed cabbage stability under different treatments Souza, Silvanio Silva Sanches, Alex Guimarães Santana, Paula Jaqueline Antes Oliveira, Antonio Rafael Gomes de Cordeiro, Carlos Alberto Martins Fisiologia vegetal; Fitotecnia Fisiologia pós-colheita; Processamento mínimo; armazenamento The present work aims to evaluate the efficiency of different postharvest conservation treatments on the stability of minimally processed cabbage kept under refrigerated conditions. Cabbage heads from cv. Golden Acre purchased locally in Altamira, PA. After processing, the samples were exposed to the following treatments: bleaching for 1 and 3 minutes, 1% citric acid solution and 3% acetic acid solution at 1 and 3% plus a lot which represented the control treatment. The samples (100 g) were packed in tray polystyrene beads, coated with PVC plastic film and stored for eight days under refrigeration conditions (10 °C). At two days intervals the samples of each treatment were analyzed physicochemical and sensorially on the loss of fresh mass, soluble solids content, titratable acidity, pH and darkening index. The statistical analysis showed a significant effect on the interaction of the days storage factors and treatments for all the evaluated characteristics. The exposure of the samples to bleaching for 3 minutes and to citric and acetic acids in the concentration of 3% is efficient in prolonging the useful life without compromising the quality characteristics. Practicality and low cost favors the use of bleaching as a postharvest technology for the conservation of minimally processed cabbage. Universidade Tecnológica Federal do Paraná (UTFPR) 2018-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rebrapa/article/view/8384 10.3895/rebrapa.v9n3.8384 Brazilian Journal of Food Research; v. 9, n. 3 (2018); 125-137 Brazilian Journal of Food Research; v. 9, n. 3 (2018); 125-137 2448-3184 10.3895/rebrapa.v9n3 eng http://periodicos.utfpr.edu.br/rebrapa/article/view/8384/pdf Direitos autorais 2020 CC-BY http://creativecommons.org/licenses/by/4.0
institution Universidade Tecnológica Federal do Paraná
collection PERI
language Inglês
format Artigo
author Souza, Silvanio Silva
Sanches, Alex Guimarães
Santana, Paula Jaqueline Antes
Oliveira, Antonio Rafael Gomes de
Cordeiro, Carlos Alberto Martins
spellingShingle Souza, Silvanio Silva
Sanches, Alex Guimarães
Santana, Paula Jaqueline Antes
Oliveira, Antonio Rafael Gomes de
Cordeiro, Carlos Alberto Martins
Minimally processed cabbage stability under different treatments
author_sort Souza, Silvanio Silva
title Minimally processed cabbage stability under different treatments
title_short Minimally processed cabbage stability under different treatments
title_full Minimally processed cabbage stability under different treatments
title_fullStr Minimally processed cabbage stability under different treatments
title_full_unstemmed Minimally processed cabbage stability under different treatments
title_sort minimally processed cabbage stability under different treatments
description The present work aims to evaluate the efficiency of different postharvest conservation treatments on the stability of minimally processed cabbage kept under refrigerated conditions. Cabbage heads from cv. Golden Acre purchased locally in Altamira, PA. After processing, the samples were exposed to the following treatments: bleaching for 1 and 3 minutes, 1% citric acid solution and 3% acetic acid solution at 1 and 3% plus a lot which represented the control treatment. The samples (100 g) were packed in tray polystyrene beads, coated with PVC plastic film and stored for eight days under refrigeration conditions (10 °C). At two days intervals the samples of each treatment were analyzed physicochemical and sensorially on the loss of fresh mass, soluble solids content, titratable acidity, pH and darkening index. The statistical analysis showed a significant effect on the interaction of the days storage factors and treatments for all the evaluated characteristics. The exposure of the samples to bleaching for 3 minutes and to citric and acetic acids in the concentration of 3% is efficient in prolonging the useful life without compromising the quality characteristics. Practicality and low cost favors the use of bleaching as a postharvest technology for the conservation of minimally processed cabbage.
publisher Universidade Tecnológica Federal do Paraná (UTFPR)
publishDate 2018
url http://periodicos.utfpr.edu.br/rebrapa/article/view/8384
_version_ 1805450590999805952
score 10,814766

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