Qualidade de tangerina 'poncã' minimamente processada, armazenada a 5°c

Abstract

RESUMOCom o presente trabalho, objetivou-se analisar o comportamento da Tangerina Poncã minimamente processada armazenada a 5ºC. O experimento foi executado no Laboratório de Pós-Colheita de Frutas e Hortaliças do Departamento de Ciência dos Alimentos da Universidade Federal de Lavras MG. As frutas foram lavadas com detergente neutro e sanificadas com hipoclorito de sódio a 200 ppm por 15 minutos, descascadas, embaladas e resfriadas imediatamente a 5ºC. Foi utilizado um delineamento inteiramente casualizado simples, com 3 repetições e 3 frutas por parcela experimental. A influência de 5 níveis do fator tempo (0, 3, 6, 9 e 12 dias) foi avaliada. A qualidade das frutas foi analisada a partir das seguintes variáveis: perda de massa, rendimento em suco, concentração de O 2 e CO 2 no interior das embalagens, valores L*, a* e b*, pH, acidez titulável, sólidos solúveis, -caroteno e vitamina C. A temperatura de 5°C foi adequada no armazenamento de Tangerina Poncã minimamente processada, baseado nas pequenas modificações na cor, acidez titulável, sólidos solúveis, perda de massa e rendimento do suco, embora, perdas nos teores de vitamina C (34,07%) e -caroteno (42,75%) tenham sido observadas. Termos para indexação:Citrus reticulata Blanco, processamento mínimo, refrigeração. ABSTRACTThe objective of the work was to analyze the behavior of the fresh-cut Poncã Tangerine stored 5ºC. The experiment was carried out in the Postharvest Fruit and Vegetables Laboratory of the Food Science Department / Federal University of Lavras -Brazil. The fruit were washed with neutral detergent and sanitized with sodium hipochlorite 200ppm for 15 minutes, peeled, packed and immediately cooled at 5ºC. It was used a fully randomly design, with 3 replications and 3 fruits per plote. The influence of 5 levels of the factor time (0, 3, 6, 9 and 12 days) was evaluated. The quality of the fruit was analyzed based in the following variable: mass loss, juiciness, concentration of O 2 and CO 2 into the packages, L *, a* and b * values, pH, titratable acidity, soluble solids, -carotene and vitamin C content. The temperature of 5°C was indicated to the storage of fresh-cut Poncã tangerine based in minor changes in color, titratable acidity, soluble solids, mass loss and juiciness although losses in vitamin C (65,93%) and -carotene (42,75%) have been observed. Index terms:Citrus reticulata Blanco, fresh-cut, refrigeration. INTRODUÇÃOAs tangerinas constituem o segundo grupo de frutos cítricos mais importantes na citricultura mundial, ocupando, possivelmente, a maior faixa de adaptação climática entre os citrus cultivados, uma vez que são plantas igualmente tolerantes a níveis altos e baixos de temperatura ambiente. As árvores que produzem essa fruta têm tamanho médio e são espinhosas, com copa cheia e arredondada, formada por folhas pequenas de cor verdeescura. As flores, de perfume muito suave, são brancas e bem pequenas (REIS et al., 2000).Dentre as cultivares de tangerina, encontra-se a Poncã , a qual é originária da Índia e, devido às suas boas quali...

Physicochemical and microbiological characteristics of minimally processed 'Champagne' oranges (Citrus reticulata × Citrus sinensis) in different packgings

“…Furthermore, these results are in agreement with those found for minimally processed 'Marisol' mandarin (TIBOLA et al, 2006), minimally processed 'Ponkan' mandarin (PINTO; VILAS BOAS; DAMIANI, 2007), minimally processed tangelo 'Minneola' (DEL CARO et al, 2004), and minimally processed 'Pera' orange (ARRUDA et al, 2011). Different behavior profile was observed for the uncoated fruits and those coated with gelatin-based film, in which there was little tendency to TSS TIBOLA et al, 2006;PINTO;VILAS BOAS;DAMIANI, 2007;PLAZA et al, 2011). These losses are related to degradation promoted by oxidative processes stimulated by the presence of light, oxygen, heat, and enzymes such as peroxides and ascorbate oxidase or peroxidase (PLAZA et al, 2006).…”

“…According to Kluge and Jorge (1992), the effect of the polyethylene film occurs by maintaining a high relative humidity around the fruit, which minimizes the water vapor pressure deficit and consequently prevents a significant fruit water loss due to transpiration. Pretel et al (1998) and Pinto, Vilas Boas and Damiani (2007) found weight losses below 0.2% for 'Salustiana' citrus fruits peeled and stored in polyethylene film, and maximum loss of 0.3% for 'Ponkan' tangerines peeled and packed in polypropylene plastic container with a lid, respectively.…”

“…Some national and international studies have investigated the MPP changes undergone by citrus fruits such as orange 'Valencia' (PLAZA et al, 2011), 'Felgueira' orange (ROCHA et al, 1995), 'Pera' orange (DONADON et al, 2004;LEME et al, 2007;ARRUDA, 2008ARRUDA, , 2011GROPPO et al, 2009), 'Salustiana' orange (PRETEL et al, 1998), tangerines (TIBOLA et al, 2006;PINTO;VILAS BOAS;DAMIANI, 2007;DEL-VALLE et al, 2009), Murcott 'Murcott' (KLUGE et al, 2003, and lemon (ARTÉS-HERNÁNDES; RIVERA-CABRERA; KADER, 2007). However, 'Champagne' orange, also known as 'Cristal' and 'Champagne' mandarin, has not been studied yet.…”

Postharvest longevity of Fremont IAC 543 mandarin

“…For color saturation, the chroma color factor (C), both in the peel and in the inner part of fruits, no interaction was observed between the use of wax coating and time; however, time influenced the behavior of the variable under study (Figure 3 C, D). The chro- ma color factor of the fruit peel, from the 21 st day of storage on, showed decrease in its values from 46.2° to 40.9° on the 36 th day of storage, a result explained by the fact of exposure to oxidative agents is more pronounced in fruit peel, thus accelerating the degradation of these compounds (PINTO et al, 2007). Boonyakiat et al (2012) studied the storage of Ponkan mandarin and found a change in the fruit peel color from green to yellow, and a decrease in chroma values, inferring that such changes occurred due to the oxidative degradation observed in fruits.…”