physiological and quality attributes associated with different centrifugation times of baby carrots atributos fisiológicos e de qualidade associados com tempos de centrifugação de mini-cenouras

Clicks: 413
ID: 132939
2007
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Abstract
Centrifugation is one of the most important steps in the fresh-cut industry. Inadequate centrifugation can lead to increased white blush in baby carrots. The present work was carried out aiming at evaluating the effects of different centrifugation times in baby carrots physiological and quality attributes. Carrot roots cv. Alvorada were harvested and minimally processed as baby carrots. After processing, samples were placed in nylon bags and centrifuged (378 rad. s-1) for 0; 30; 60; 90, and 120 seconds. Temperature of baby carrots centrifuged for 120 seconds was 63% higher than the temperature at the beginning of the experiment. Respiratory activity increased 49% when centrifugation time increased from 30 to 120 seconds. Ethylene evolution remained around 1.7 µL kg-1 h-1 until 60 seconds, increasing to 3.5 µL kg-1 h-1 at 120 seconds of centrifugation. Whiteness index increased 34% and 68% when centrifugation time shifted from 30 s to 60 s and from 30 s to 120 s, respectively. No significant changes in total carotenoids content were observed for the different tested centrifugation intervals. Baby carrots should be centrifuged for 30 seconds in order to maintain the quality and to avoid the development of white blush.
A centrifugação é uma das etapas mais importantes na indústria de processamento mínimo. A centrifugação inadequada pode levar a um aumento do esbranquiçamento em mini-cenouras. O presente trabalho teve como objetivo avaliar os efeitos de diferentes tempos de centrifugação nas características fisiológicas e de qualidade em minicenouras. Raízes de cenouras cv. Alvorada foram colhidas e minimamente processadas como minicenouras. Após o processamento, as amostras foram colocadas em sacos de nylon e centrifugadas (378 rad. s-1) por 0; 30; 60; 90 e 120 segundos. A temperatura das minicenouras centrifugadas por 120 segundos foi 63% mais alta que a temperatura do início do experimento. A atividade respiratória aumentou 49% quando o tempo de centrifugação aumentou de 30 s para 120 s. A evolução de etileno permaneceu em torno de 1.7 µL kg-1 h-1 até 60 segundos, aumentando para 3.5 µL kg-1 h-1 aos 120 segundos de centrifugação. O índice de esbranquiçamento aumentou 34% e 68% quando o tempo de centrifugação alterou de 30 s para 60 s e de 30 para 120 s, respectivamente. Nenhuma mudança significativa no teor de carotenóides totais foi observada para os diferentes intervalos de centrifugação testados. As minicenouras devem ser centrifugadas por 30 minutos para manter a qualidade e evitar o desenvolvimento do esbranquiçamento.
Reference Key
moretti2007horticulturaphysiological Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Celso Luiz Moretti;Leonora Mansur Mattos;Cristina MM Machado;Ricardo Alfredo Kluge
Journal research on biomedical engineering
Year 2007
DOI
10.1590/S0102-05362007000400012
URL
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362007000400012
Keywords
temperature color postharvest white blushplant culture

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