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Artigo Acesso aberto Produção Nacional Revisado por pares
BIBTEX RIS

IMPACT OF MODIFIED ATMOSPHERE PACKAGING ON THE OSMODEHYDRATED PAPAYA STABILITY

2006; Wiley; Volume: 30; Issue: 5 Linguagem: Inglês

10.1111/j.1745-4549.2006.00089.x

ISSN

1745-4549

Autores

Alline Cristina Carpigiani Rodrigues, Leila Mendes Pereira, Claire I. G. L. Sarantópoulos, Helena María André Bolini, Rosiane Lopes Cunha, Valéria Christina Amstalden Junqueira, Míriam Dupas Hubinger,

Tópico(s)

Agricultural and Food Sciences

Resumo

Papaya pieces were osmotically dehydrated in a 50°Brix sucrose solution containing calcium lactate (0.05 M) and lactic acid (0.02 M) as additives for 1 h at 25C, packed in polyethylene terephthalate (PET) containers and stored at 5C for 15 days. Fresh fruit pieces packed in PET containers and under atmosphere condition were used as control samples. Sensory acceptance, microbiological count, CO2 and O2 content inside the packages, color, mechanical properties and weight loss of the product were evaluated. PET containers prevented weight loss during storage. The utilization of calcium lactate as additive was effective in maintaining fruit hardness during refrigerated storage. The use of passive modified atmosphere associated with refrigeration was adequate to preserve the osmotically dehydrated fruit for 15 days, showing a good sensory acceptance by the consumers during the storage time.

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