uso de misturas químicas para a manutenção da firmeza de banana 'prata' minimamente processada use of chemical mixtures for firmness maintenance of fresh-cut 'silver' banana

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ID: 168940
2009
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Abstract
A banana constitui interessante alternativa para compor saladas de frutas. No entanto, possui curta vida de prateleira após o processamento mínimo em razão da rápida perda da firmeza. Neste trabalho, objetivou-se avaliar o efeito da mistura química contendo cloreto de cálcio, ácido ascórbico e L-cisteína e/com o uso de atmosfera modificada ativa (10 kPa CO2 e 2 kPa O2), enfatizando a perda de firmeza sobre a qualidade e vida de prateleira de banana 'Prata' minimamente processada. O conteúdo de pectina solúvel e a % de solubilização aumentaram significativamente ao longo do período de conservação. A perda de firmeza e o aumento das atividades das enzimas poligalacturonase e pectinametilesterase apresentaram uma interação significativa entre os fatores estudados (Tratamento/Tempo). As fatias tratadas com misturas químicas permaneceram com boas características para o consumo por até 3 dias de conservação. Os tratamentos com injeção inicial de gases de forma isolada, ou junto ao tratamento com mistura química, não propiciaram maior retenção da firmeza de banana 'Prata' minimamente processada em relação ao tratamento contendo L-cisteína (1% p/v) + ácido ascórbico (1% p/v) + cloreto de cálcio (1% p/v) na mistura química.
Banana constitutes an interesting alternative to make fruit salad. Nevertheless, they have short shelf life after cutting due to the fast loss of firmness. The objective of this work was to evaluate the effect of chemical mixtures containing calcium chloride, ascorbic acid and L-cysteine with the use of active modified atmosphere (10 kPa CO2 and 2 kPa O2), emphasizing the lost of firmness on the quality and shelf life of fresh-cut 'Silver' banana. Soluble pectin content and the percentage of solubilization increased significantly throughout the conservation period. The lost of firmness and the increase of pectinmethylesterase and polygalacturonase activities presented a significant interaction among the studied factors (treatment/time). The slices treated with chemical mixtures remained with good characteristics for consume until 3 days of conservation. The treatments with an isolated initial gas injection or together with the chemical mixture treatment didn't promote better firmness retention of fresh-cut 'Silver' banana in relation to the treatment containing 1% (w/v) L-cysteine + 1% (w/v) ascorbic acid + 1% (w/v) calcium chloride in the chemical mixture.
Reference Key
boas2009cinciauso Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Eduardo Valério de Barros Vilas Boas;Camila Martins Fonseca Reis;Anderson Adriano Martins Melo
Journal information and software technology
Year 2009
DOI
10.1590/S1413-70542009000100033
URL
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542009000100033
Keywords
calcium chloride polygalacturonase cysteineagriculture (general)

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