Combined effects of natural additives and modified atmosphere on quality of fresh cut peaches

Revista Brasileira de Pesquisa em Alimentos

Alessandro de Oliveira Rios¹  Eduardo César Tondo¹  Simone Hickmann Flôres¹  Tâmmila Venzke Klug²  Natália Guilherme Graebin²  Paula Wendelstein Cano² 

[1] Universidade Federal do Rio Grande do Sul, Instituto de Ciência e Tecnologia de Alimentos, Departamento de Ciências dos Alimentos, Porto Alegre, Rio Grande do Sul, Brasil.;Universidade Federal do Rio Grande do Sul, Instituto de Ciência e Tecnologia de Alimentos, Porto Alegre, Rio Grande do Sul, Brasil.

关键词: Fresh cut;    Prunus persica;    Natural additives;    Modified atmosphere.;   

DOI  :  10.3895/rebrapa.v8n2.3516

学科分类：解剖和生理学

来源: Universidade Tecnica Federal do Parana

【 摘 要 】

The aim of this study was to evaluate the combined use of natural additives and modified atmosphere on the physicochemical and microbiological characteristics of fresh cut peaches 'El Dorado'. The minimal processing consisted of washing, peel and sanitization. The slices were immersed into the following treatment solutions: distilled water control (T1, control); 2% CaCl 2(T2); 2% ascorbic acid (T3); 2% citric acid (T4); 1% CaCl 2+ 1% ascorbic acid + 1% citric acid (T5); 2% CaCl 2+ 2% ascorbic acid + 2% citric acid (T6). Peaches slices were placed on polyethylene trays, covered by a polyethylene film with modified atmosphere of 2 % O 2 , 5% CO 2and 93 % N 2 , and kept in cold storage at 5 °C ± 2 °C for nine days. On days 0, 5, 7 and 9, the following variables were analyzed: total soluble solids, total titratable acidity, pH, total sugar, firmness, counts of mesophiles, heat-tolerant coliforms (45o C), yeast and mold counting and sensory analysis of the attributes appearance, color, flavor, texture and overall acceptability. The T5 treatment combined with the use of modified atmosphere demonstrated best qualitative and microbiological characteristics for fresh cut peaches during nine days of storage. 

【 授权许可】

CC BY