QUALITY EVALUATION OF MINIMALLY PROCESSED ‘REGIS’ PEACH

Authors

  • POLLYANA CARDOSO CHAGAS Escola superior de Agricultura Luiz de Queiroz
  • FERNANDO HOSHINO SHIRAHIGE Escola superior de Agricultura Luiz de Queiroz
  • PAULA PORRELLI MOREIRA DA SILVA Escola Superior de Agricultura Luiz de Queiroz
  • MARTA HELENA FILLET SPOTO Escola Superior de Agricultura Luiz de Queiroz
  • EDVAN ALVES CHAGAS Instituto Agronômico - Jundiaí SP
  • RAFAEL PIO Universidade Estadual do Oeste do Paraná

DOI:

https://doi.org/10.5380/cep.v26i2.13271

Keywords:

Prunus persica, ÁCIDO CÍTRICO, ESCURECIMENTO ENZIMÁTICO, PROCESSAMENTO MÍNIMO.

Abstract

The aim of this work was evaluate the effect of citric acid at 1% and 2% in the maintenance of the quality of minimally processed ‘Régis’ peaches, during 9 days storage under refrigeration (5±1°C, 85-87% RU) and passive modified atmospheres. The following analyses were realized: color, firmness, texture, soluble solids, titratable acidity, pH, CO2 and O2. Increasing in a value and decreasing in b and L values on minimally processed peaches were observed, independent of the citric acid treatment, indicating a browning on the product mainly on the 9th day of storage. Overall, the levels of titratable acidity and pH changed at the storage period and at the concentrations studied, unlike the content of soluble solids that remained unchanged. The texture, CO2 and O2 changed only for the storage period unlike texture that was higher with the treatment of citric acid 2%. It can be concluded that neither tested concentration of citric acid was effective in preventing enzymatic browning of minimally processed peaches stored the 5±1°C and 85-87% RU and passive modified atmosphere.

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How to Cite

CHAGAS, P. C., SHIRAHIGE, F. H., DA SILVA, P. P. M., SPOTO, M. H. F., CHAGAS, E. A., & PIO, R. (2008). QUALITY EVALUATION OF MINIMALLY PROCESSED ‘REGIS’ PEACH. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 26(2). https://doi.org/10.5380/cep.v26i2.13271

Issue

Vol. 26 No. 2 (2008)

Section

Artigos

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