Ana Carolina Almeida Miguel

Processamento mínimo de uvas de mesa sem semente

ABSTRACT - This work evaluated the qualitative aspects of apirenic table grapes (seedless), cv. BRS Morena and Selection 8, when minimallyprocessed and cold stored. Fruits were immersed in a solution of sodium hypochlorite (300 mg Cl.L -1 ) for 5 min. and stored at 12oC for 12 hours. Trainedpersonnel using adequate protection and disinfected equipment, removed the berries and rinsed them with chlorinated water (20 m g.L -1 ). Berries werepackaged in transparent polyethylene terephthalate containers and stored at 2.5 ± 1oC, and 88% RH for 36 days. The loss of fres h mass, developmentof appearance and color, and contents of total soluble solids (TSS) and titratable acidy (TA) were done. Products of ‘BRS Moren a’ and Selection 8showed low percentage of accumulated loss of fresh mass (0.16 %). The berries of cultivar BRS Morena were darker ( L = 25.04) and purpler colored ( h o = 332.88) than the Selection 8 ( L = 29.86 and h o = 345.11), bringing a product with better visual quality. Juice of ´BRS Morena` had high content of TSS(22.17 °Brix) and low of TA (0.56 %), that resulted in a ratio (39.76) better and bigger than the Selection 8 (18.81). Products from cv. BRS Morenapresented good appearance and commercial quality for 33 days at 2.5

Efeito da temperatura no armazenamento de uvas apirênicas minimamente processadas

The objective of this research was to evaluate the postharvest quality of three apirenic (seedless) table grapes cultivars submitted to minimally processed and stored under refrigeration and room temperature. It was used the cultivars BRS Clara, BRS Linda and BRS Morena produced at Embrapa Grapes and Wine/Tropical Viticulture of Experimental Station, in Jales, state of Sao Paulo. The clusters were immersed in a solution of sodium hypochlorite (200 mg Cl.L-1) for 5 minutes before being stored at 12oC for 12 hours. The berries were removed and rinsed with alcohol solution (70%) per 5 seconds. After drained the water excess, the berries were conditioned in 500 mL capacity trays of transparent tereftalato of polyethylene (PET) with lid. Each unit with 200 g of berries was stored at 12±1.8oC and 24±0.8oC during 12 days. Every three days, the loss of weight, appearance, color, soluble solids (SS) and titratable acidity (TA) were evaluated. The temperature of 12oC kept the turgidity, the color, the ratio SS:TA and the marketing conditions of the berries from the three cultivars tested after nine days of evaluations. The berries stored at room temperature (24oC), loss the commercial quality at the third day for BRS Clara and BRS Linda cultivars and at the sixth day for the BRS Morena cultivar.

Efeito do cloreto de cálcio na qualidade de melancias minimamente processadas

This study evaluated the refrigerated storage and quality of minimally processed watermelon treated with calcium chloride. Ripe Crimson Sweet watermelons produced in Rio Grande do Sul State, Brazil, and acquired at a local market in Piracicaba, SP, were washed and the surface sanitized with chlorated water (200 mg L-1). Samples were then cut into pulp cubes (2.5 cm across). Cubes were subjected to two treatments: immersion for 3 min in pure water (control) and 1% calcium chloride. Subsequently, the cubes were drained for 3 min and packaged in transparent polyethylene terephthalate cups and stored at 10.0 ? 3.2?C and 79% RH. Every two days cubes from each treatment were sensorially evaluated as well as the loss of fresh mass, appearance, internal color, texture, content of soluble solids and titratable acidity (TA), pH, SS/TA, ascorbic and soluble and total pectin contents. Firmness in texture increased with 1% calcium chloride. However, it was not effective for extending the shelf-life of the samples, which was shown to be limited, in this study, to two days.

Técnicas de análise multivariada na avaliação de injúrias pelo frio em mangas cv. Tommy Atkins

Este trabalho objetivou identificar as variaveis que se associam as injurias pelo frio e determinar as diferencas nos parâmetros de qualidade que melhor caracterizam mangas ‘Tommy Atkins’ submetidas a condicao de injuria pelo frio, utilizando-se da analise de fatores em componentes principais e a analise de agrupamentos. Frutos colhidos no estadio “de vez” foram cuidadosamente transportados, selecionados, padronizados quanto a coloracao, tamanho e ausencia de injurias, e tratados com fungicida antes de serem armazenados a 2 oC (74,8% UR), 5 °C (75,4% UR) e 12 °C (76,4% UR), por ate 28 dias. Os frutos foram avaliados semanalmente quanto a ocorrencia de danos pelo frio, coloracao da casca e da polpa, firmeza da polpa, teores de solidos soluveis, acidez titulavel, acucares soluveis e redutores, acido ascorbico e atividade das enzimas peroxidase, polifenoloxidase e fenilalanina amonia-liase. A analise estatistica multivariada dos fatores em componentes principais e agrupamentos permitiram melhor compreensao do efeito do armaze-namento, sob condicao de

Efeito de tratamentos químicos na respiração e parâmetros físicos de melão 'Amarelo' minimamente processado

The effect of the application of chemical treatments was evaluated on the respiratory activity and the impact on the physical parameters of fresh cut melons. Selected fruits were washed and sanitized and minimally processed in cubes, divided in four lots which consisted of: control, treated with calcium chloride (1%), with ascorbic acid (1%) and coated with sodium alginate (1%). The cubes were packed in trays with cover of polyethylene terephtalate (PET) and stored at 5±1oC and 73±5% HR, during 12 days. The cubes were evaluated on their respiratory rate, ethylene production, loss of fresh mass, coloration, texture and humidity content. During the period of storage, independent of the treatment, a reduction of the respiratory rate occurred; ethylene production was not detected in fruits. Chemical treatments had no influence on loss of fresh mass, texture and humidity content; however the film of sodium alginate resulted in darker coloration of melon pulp due to the film solution color.

Formas de preparo de figo-da-índia minimamente processado¹

The objective of this study was to evaluate the influence of methods of preparation in post-harvest conservation of minimally processed products of cactus pear fruits. Ripe cactus pear fruits orange-fleshed, from a commercial orchard in the region of Valinhos, SP, Brazil, were used. After selection, the fruits were washed and the surface sanitized with a solution of dichloro s. triazinatriona sodium dihydrate (Sumaveg®) 200 mg 100g-1 of free chlorine for 5 minutes. Fruits were then stored at 12oC for 12 hours before processing. The first process was the removal of the shell and ends. Then, the fruits were cut longitudinally into two halves, peeled and sliced in 2 cm thick cross-sections. The whole fruit, halves and slices were packaged in polyethylene terephthalate containers (Neoforma® N-94). These units were stored at 3°C for 16 days and analyses were performed every 4 days. The weight loss, the content of soluble solids (SS), the titratable acidity (TA), the ratio (SS / TA) and the ascorbic acid content were evaluated and the sensory analysis of products was performed. Whole fruits were preferred concerning the purchase intent and showed better results regarding the content of soluble solids, titratable acidity, soluble solids / titratable acidity and ascorbic acid content. The highest weight loss was observed in slices.