Pêssego minimamente processado

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Rev. Bras. Frutic., Jaboticabal - SP, v. 33, n. 4, p. 1229-1239, Dezembro 2011
1Trabalho 014-11). Recebido em: 04-01-2011. Aceito para publicação em: 03-10-11.
2Faculdade de Ciências Agrárias e Veterinárias, UNESP - Univ Estadual Paulista, Câmpus de Jaboticabal, Departamento de Tecnologia.
Via de Acesso Prof. Paulo Donato Castellane, s/n. CEP: 14.884-900. Jaboticabal-SP. E-mails: [e-mail], (Autor para correspondência) , [e-mail], [e-mail], [e-mail]
PRESERVATION OF MINIMALLY PROCESSED
‘AURORA-1’ PEACHES USING ADDITIVES1
RAMILO NOGUEIRA MARTINS2, BEN-HUR MATTIUZ2, LEANDRA OLIVEIRA SANTOS2,
CRISTIANE MARIA ASCARI MORGADO2, CLAUDIA FABRINO MACHADO MATTIUZ2
ABSTRACT - ‘Aurora-1’ peaches establishes an interesting alternative as a minimally processed product, due to its characteristics like flavor, color, smell, and also because of its handling resistance. However, it has a short shelf life after a fresh-cut due to enzymatic browning and stone cavity collapse. The main purpose of this research was to test the additive with antioxidant effect to prevent browning in minimally processed
‘Aurora-1’ peaches. The minimal processing consists of washing, sanitizing, peelings and fruit stone extraction.
After that, longitudinal cuts were made to obtain eight segments per fruit. The slices were immersed into the following treatment solutions: control (immersion in 2% ascorbic acid); 2% ascorbic acid + 2% calcium chloride; 1% sodium isoascorbate; 1% citric acid; 1% L-cysteine hydrochloride. The products were placed into rigid polystyrene trays branded MEIWA M-54, covered with 14 μm PVC film (Omnifilm™) and kept in cold storage at 3ºC ± 2ºC and 65% RH for twelve days, and evaluated each three days. Appraised variables were appearance, soluble solids, titratable acidity, soluble carbohydrates and reducing sugars, total and soluble pectin, ascorbic acid, and peroxidase and polyphenol oxidase enzyme