qualidade de produto minimamente processado à base de abóbora, cenoura, chuchu e mandioquinha-salsa maintenance of the quality of fresh-cut products made up of pumpkin, carrot, chayote, and arracacha (peruvian carrot)

O objetivo deste trabalho foi avaliar a qualidade de produto minimamente processado, à base de quatro hortaliças - abóbora, cenoura, chuchu e mandioquinha-salsa, armazenado a 5 ºC por 8 dias. Observou-se que os teores de umidade, fibra, proteína, cinza e fração glicídica das quatro hortaliças não foram afetados pelo tempo de armazenamento, entretanto o teor de extrato etéreo aumentou. Durante o armazenamento, o teor de vitamina C e de acidez titulável diminuiu em todas as hortaliças. O teor de β-caroteno do chuchu não alterou, entretanto, aumentou na abóbora, na cenoura e na mandioquinha-salsa. O pH das quatro hortaliças aumentou com o armazenamento. Os teores de sólidos solúveis da cenoura e da mandioquinha-salsa aumentaram, não sendo afetados na abóbora e no chuchu. As notas de aparência do "mix" não foram inferiores a 7 (gostei moderadamente), durante o armazenamento. Os coliformes a 35 ºC presentes no "mix" aumentaram e não foi constatada a presença de coliformes a 45 ºC e Salmonella sp. em nenhum tempo avaliado. Conclui-se que a vida útil, entendida sob os aspectos nutricionais, sensoriais e microbiológicos, pode ser estabelecida em 8 dias sob refrigeração para abóbora, cenoura, chuchu e mandioquinha-salsa submetidos ao processamento mínimo.
The goal of this study was to evaluate the quality of fresh-cut products made up of four vegetables: pumpkin, carrot, chayote, and arracacha (peruvian carrot) stored at 5 ºC for 8 days. It was observed that the contents of humidity, fiber, protein, ash, and glucidic fraction of the four vegetables were not affected by the time of storage; however, the content of ethereal extract increased. During storage, the content of vitamin C and titratable acidity decreased in all the vegetables. The content of β-carotene of chayote did not change, whereas the content in the pumpkin, carrot, and the peruvian carrot increased. The pH of the four vegetables increased during storage. The contents of soluble solid of the carrot and the peruvian carrot increased, but they were not affected for the pumpkin and chayote. The "mix" appearance ratings were not lower than 7 (liked moderately) during storage showing product acceptance by the panelists. The coliforms at 35 ºC present in the mix increased during storage. No coliforms at 45 ºC and Salmonella sp. in were observed in the period of time studied. It can be said that, according to microbiological, sensorial, and nutritional aspects, the shelf-life of minimally processed pumpkin, carrot, chayote, and peruvian carrot is 8 days under refrigeration.