| EL EFECTO DEL TRATAMIENTO DE IMPREGNACIÓN A VACÍO EN LA RESPIRACIÓN DE FRUTAS (manzana, fresa, melocotón y sandía) MÍNIMAMENTE PROCESADAS</td>
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<td colspan="2" class="text5">关键词:
<a
href='http://oa.las.ac.cn/oainone/service/browseall/viewmore?ptype=JA&q= AND oakeywords:"índice respiratorio"'>índice respiratorio</a>;
<a
href='http://oa.las.ac.cn/oainone/service/browseall/viewmore?ptype=JA&q= AND oakeywords:"impregnación a vacío"'>impregnación a vacío</a>;
<a
href='http://oa.las.ac.cn/oainone/service/browseall/viewmore?ptype=JA&q= AND oakeywords:"frutas"'>frutas</a>;
<a
href='http://oa.las.ac.cn/oainone/service/browseall/viewmore?ptype=JA&q= AND oakeywords:"mínimamente procesados"'>mínimamente procesados</a>;
<a
href='http://oa.las.ac.cn/oainone/service/browseall/viewmore?ptype=JA&q= AND oakeywords:"cromatografía de gases"'>cromatografía de gases</a>;
<a
href='http://oa.las.ac.cn/oainone/service/browseall/viewmore?ptype=JA&q= AND oakeywords:"breathing index"'>breathing index</a>;
<a
href='http://oa.las.ac.cn/oainone/service/browseall/viewmore?ptype=JA&q= AND oakeywords:"vacuum impregnation"'>vacuum impregnation</a>;
<a
href='http://oa.las.ac.cn/oainone/service/browseall/viewmore?ptype=JA&q= AND oakeywords:"fruits"'>fruits</a>;
<a
href='http://oa.las.ac.cn/oainone/service/browseall/viewmore?ptype=JA&q= AND oakeywords:"barely-processed"'>barely-processed</a>;
<a
href='http://oa.las.ac.cn/oainone/service/browseall/viewmore?ptype=JA&q= AND oakeywords:"gas chromatography"'>gas chromatography</a>;
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<td class="text2" colspan="2" style="color: #2575A5;">DOI : </td>
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<td colspan="2" class="text5" style="color: #2575A5;">来源:<a
href='http://oa.las.ac.cn/oainone/service/browseall/viewmore?ptype=JA&q= AND oasourcestr:"DOAJ"'>
DOAJ</a></td>
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<div class="article">
<h6>【 摘 要 】</h6>
<p style="text-align: justify; text-indent: 2em;">
El consumo de alimentos mínimamente procesados, principalmente frutas y hortalizas troceadas y empacadas, ha aumentado considerablemente en los países desarrollados. Los tratamientos más comunes de los productos mínimamente procesados son pelado, troceado, y, en algunos casos, fortificación con componentes nutricionales o facilitadores del proceso; es así como la respiración condiciona la vida útil tanto de los vegetales enteros como de los mínimamente procesados (MP); la concentración de gases de la atmósfera, la temperatura y otras variables pueden alterar el fenómeno de la respiración. La impregnación a vacío (IV) es uno de los tratamientos que se les puede aplicar a las frutas MP para disminuir los niveles de O2, así como para introducir en la estructura: antioxidantes, conservantes, azúcares, ácidos, etc., gracias a la estructura porosa que ofrecen las frutas y que propicia pequeños cambios composicionales que ayudan a alargar su vida útil. El índice respiratorio influenciado por la IV con soluciones isotónicas en las frutas, se considera una tecnología que favorece la vida media de las frutas. El estudio ha analizado la variación de CO2 en las muestras cortadas de manzana, fresa, melocotón y sandía, con y sin tratamiento IV, con soluciones isotónicas a 5-10°C. La toma de muestra de los gases se realizó en un recipiente hermético acoplado a un sistema de muestreo automático incorporado a un cromatógrafo de gases. Se realizaron muestreos cada 5 minutos durante 2h, tiempo estimado en que se alcanzaba el equilibrio de la atmósfera. Los resultados mostraron que la IV reduce el índice respiratorio (IR) en MP hasta en un 50% de acuerdo al tipo de fruta.<br>There has been an outstanding growth in the consumption of barely processed food (BPF) in developed countries, particularly packed fruit and vegetables. The most common treatments for BPF are peeling, cutting, and sometimes enriching with nutritional components or products that ease processes such as breathing, which is a key factor in reducing the lifetime of both raw and barely processed vegetables. Gas concentration in the atmosphere, temperature, and other variables can affect the breathing process. Vacuum impregnation is one of the techniques that can be used in barely processed fruits in order to reduce O2 levels and in this fashion to incorporate anti-oxidants, preservatives, saccharine, acid, and other components in their structure. This is possible due to the porous skin that fruits have, which also makes possible small changes in fruit composition and thus to slow down the decaying rate that they may experience. The breathing index, influenced by vacuum impregnation using isotonic solutions in fruits, is regarded as a technological procedure that favors average life of fruits. This study analyzed the change of CO2 in samples of apple, strawberry, peach, and watermelon both not treated and treated with vacuum impregnation using isotonic solutions at 5 -10 °C. In order to take gas samples, the experiment was carried out in a hermetic container connected to an automatic sampling system in a gas chromatograph. Samples were taken each 5 minutes during 2 hours, which was the estimated period for reaching atmosphere equilibrium. Results showed that vacuum impregnation reduces the breathing index in barely processed fruits up to 50%, depending on the kind of fruit that is being handled.</p>
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