Evaluation of nutritional quality and total polyphenols content from pineapple (Smooth Cayenne) as function of post-harvest storage temperature.

Brazilian Journal of Food Research

Luiza Helena Meller da Silva¹  Thais Cristina M. Franco¹  Camila Travassos da Rosa Moreira Bastos¹  Evelyn Ivana Trindade Damasceno¹  Anne Suelen Oliveira Pinto²  Lorena Pedreiro Maciel¹ 

[1] Secretaria do Estado de Meio Ambiente (SEMA)

关键词: Abacaxi;    Armazenamento;    Qualidade.;   

DOI  :  

学科分类：解剖和生理学

来源: Universidade Tecnica Federal do Parana

【 摘 要 】

The pineapple (Smooth Cayenne) is a fruit consumed worldwide. The use of temperature is one of the most effective treatments for the extension of its consumption, but at low temperatures it may develop physiological disorders, which can affect its quality. The aim of this study was to compare the quality of pineapple fruit when stored at room temperature (30 ºC) and under refrigeration at 7 ° C. The quality indexes evaluated in this study were pH, acidity, soluble solids, vitamin C, citric acid, color, peroxidase enzyme activity and total polyphenols. The results showed lower loss of vitamin C, lower pH values and soluble solids, lower color variation considering the chromaticity coordinates a * and b * indicated that the cooling temperature has lower effect on the physical and chemical composition of the fruit. DOI: http://dx.doi.org/10.14685/rebrapa.v2i2.61

【 授权许可】

Unknown