Preservation of minimally processed 'aurora-1' peaches using additives

Martins, Ramilo Nogueira; Mattiuz, Ben-Hur; Santos, Leandra Oliveira; Morgado, Cristiane Maria Ascari; Mattiuz, Cláudia Fabrino Machado

doi:10.1590/s0100-29452011000400023

Cited by 6 publications

(6 citation statements)

References 14 publications

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“…Total soluble solids, titratable acidity and pH TSS and TA were similar to those found in the literature for minimally processed peaches and nectarines (Martins et al 2011;Pace et al 2011). Plus, the observed results are not so different from the ones assessed for several whole stone fruits such as nectarine, peach, and plum (Díaz-Mula et al 2011a;Thakur and Singh 2012;Cano-Salazar et al 2013), even though the studied samples underwent minimal processing, implying washing that could have altered quality parameters.…”

Section: Resultssupporting

confidence: 85%

Cultivar characterization of stone fruits for their minimal processing

2013

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Due to their physicochemical properties, minimal processing of fruits is challenging because of their quick quality loss. Therefore, several preservative steps are needed, such as washing treatments, modified atmosphere packaging, cultivar selection, etc. The latter is an important pre-harvest condition due to the fact that many functional compounds and enzymes are dependent on the cultivar. The aim of this study was to compare the minimal processing adaptation of different stone fruits (nectarine, peach, and plum), focusing on visual and functional quality. The fruit underwent minimal processing in a clean room (temperature and relative humidity were kept at 8°C and 70 %, respectively) and was washed during 2 min into 2 % w/v ascorbic acid, 1 % w/v citric acid, and 1 % w/v calcium lactate solution. To sum up, nectarine and peach offered a better adaptation, and medium-season cultivars had higher quality maintenance. Nevertheless, late cultivars should not be ruled out before hand on account of their remarkable functional content.

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Section: Resultssupporting

confidence: 85%

Cultivar characterization of stone fruits for their minimal processing

2013

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“…Para evitar perdas de coloração e escurecimento e manter a qualidade nutricional dos produtos minimantes processados, têm sido utilizado aditivos, como ácidos ascórbico (Kluge et al, 2014;Ambuko et al, 2017;Mendoza-Goméz et al, 2017) e cítrico (Kluge et al, 2014) e isoascorbato de sódio (Martins et al, 2011;Barreto et al, 2016;Mendoza-Goméz et al, 2017). O ácido cítrico atua na inibição de óxidos de polifenóis, visto que o escurecimento das frutas ocorre quando há altos teores de fenóis e ação da enzima polifenol oxidase (PPO), que provoca colorações de tonalidade marrom nos frutos e alterações no sabor (Manolopoulou & Varzakas, 2011).…”

Section: Introductionunclassified

Influência da radiação ultravioleta e aditivos na conservação de kiwis minimamente processados

Barreto

Navroski

Marques

et al. 2021

Braz. J. Food Technol.

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Resumo Kiwis minimamente processados necessitam de técnicas para manter a qualidade dos frutos durante a conservação e o período de prateleira. Aditivos combinados à radiação ultravioleta podem ser uma alternativa para assegurar a qualidade das frutas por mais tempo de conservação. Neste contexto, foi proposto avaliar a eficiência do uso da radiação UV-C e diferentes aditivos na prevenção do escurecimento e conservação de kiwis ‘Bruno’ minimamente processados. As fatias de kiwi foram submetidas a soluções contendo os seguintes tratamentos: controle, ácido ascórbico a 1%; isoascorbato de sódio a 1%; ácido cítrico a 1%, depois, utilizou-se por dois minutos a radiação UV-C na intensidade de 2,71 kJ m-2. As bandejas foram armazenadas em câmara fria a 4 ± 1 ºC de temperatura, com umidade relativa de 85% a 90%, e armazenadas por períodos de 3, 6 e 9 dias. Avaliaram-se perda de massa, coloração da polpa, sólidos solúveis, acidez titulável, incidência de podridão, compostos fenólicos totais e atividade antioxidante. O uso de aditivos melhora a conservação do kiwi minimamente processado, com destaque para o isoascorbato de sódio e o ácido cítrico. Os frutos de kiwi da cultivar ‘Bruno’ podem ser armazenados por até 6 dias sob refrigeração com o uso de aditivos. Após esse período, a perda de massa é elevada. O uso de UV-C não alterou a qualidade dos kiwis durante o armazenamento, podendo ter seu uso dispensado.

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“…The increasing popularity of MPF is due to the health benefits of fresh produce, combined with the continuous consumption trend of consuming ready-to-eat foods with a higher convenience value. The increasing demand for these products presents researchers and processors with the challenge of making them more stable and safer (Martins et al, 2011 andNogales-Delgado et al, 2015 The shelf-life of minimally processed fruit is generally more limited by changes in their sensory properties rather than by microbial growth (Ares et al, 2008 andVianello 2011). Browning is a special problem with fruits such as apples, pears, and peaches, which occur as a result of the action of polyphenol oxidase (PPO) on phenolic compounds to form quinones, which are responsible for browning (Barbagallo et al, 2012 andGhidelli et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Quality and Shelf Life Enhancement of Minimally Processed Refrigerated (MPR) Peaches

Abdelsalam

Mohamed

2020

Journal of Food and Dairy Sciences

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Peaches are climacteric stone fruits and they establish an interesting alternative as a minimally processed (MP) product due to their characteristics like flavor, color, smell, and also because of its handling resistance. However, they have a short shelf life after a fresh cut due to enzymatic browning as well as the stone cavity collapse. The present investigation aimed to determine the combined effect of blanching, osmotic dehydration and preservatives on the quality and stability of minimally processed refrigerated (MPR) peaches. Fruits were cut into halves and subjected to osmotic dehydration using sucrose solution (40%) at ambient temperature (25-30 o C) for 4 hours. The pH of the syrup was adjusted with citric acid to 3.60. Potassium sorbate (0.75%), sodium bisulphite (0.45%) and ascorbic acid (0.50%) were then added to the syrup. Afterward, peaches were drained, packed under vacuum and stored at 4±1 o C. Physicochemical analysis (total soluble solids, pH, total acidity, color parameters total, phenols, total sugars, and ascorbic acid) and microbial quality along with a sensory analysis were measured at regular intervals throughout the storage period. During 60 days of storage, a decrease in pH, ascorbic acid (mg/100g), color (L* value) and sensory characteristics were observed. From the results obtained it was revealed that the MPR peach-halves showed good overall acceptability up to 30 days of storage at refrigerated temperature (4±1 o C).

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Preservation of minimally processed 'aurora-1' peaches using additives

Cited by 6 publications

References 14 publications

Cultivar characterization of stone fruits for their minimal processing

Cultivar characterization of stone fruits for their minimal processing

Influência da radiação ultravioleta e aditivos na conservação de kiwis minimamente processados

Quality and Shelf Life Enhancement of Minimally Processed Refrigerated (MPR) Peaches

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