Fresh cut yam stored under different temperatures

Horticultura Brasileira

Mateus Augusto Donegá¹  Magda Andréia Tessmer¹  Edinéia D Mooz¹  Luigi Tc Dall'orto¹  Fabiana Fc Sasaki¹  Ricardo Alfredo Kluge¹ 

[1] ,USP ESALQ Piracicaba SP

关键词: Dioscorea alata;    respiration;    ethylene;    microbiology;    Dioscorea alata;    respiração;    etileno;    microbiologia;   

DOI  :  10.1590/S0102-05362013000200012

来源: SciELO

【 摘 要 】

The objective of this study was to evaluate the microbiological, physiological and qualitative changes in fresh cut yam (Dioscorea alata) stored at different temperatures. The experimental design was completely randomized in factorial scheme 4x4, with four storage temperatures (5, 10, 15 and 20ºC) and four evaluation periods (0, 3, 6 and 9 days after processing) with four replications. The microbiological analyzes were performed at 0, 3 and 9 days after processing. Fresh cut yam stored at 5ºC kept respiration rate, ethylene production at low levels similar to those found in yam not processed and stored at 20ºC. The weight loss, lightness and psicotrophic bacteria counting in fresh cut yam stored at 5ºC were kept within the trading patterns until the third day.

【 授权许可】

CC BY   
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