Abstract
Market sales of ready-to-use fresh fruit and vegetables have grown quickly in the recent years as a result of changes in consumer attitudes. The goal of this work was to evaluate the effect of two kinds of cuts on the physiological, physical, physical-chemical, chemical and biochemical traits of fresh-cut 'Menina Brasileira' zucchini stored in rigid polypropylene packages, with lids of the same material containing sliced and grated zucchini and stored at 5º C, for 15 days. The variables respiratory rate, pH, L* value, soluble pectin, PME and PG activity, was interactively affected by the cut type and storage time factors. The variables mass loss, phenylalanine ammonia-lyase activity and total pectin variable were only significantly affected by storage time factor. It can be concluded that sliced 'Menina Brasileira' zucchini shows a higher titratable acidity and soluble solids and a lower respiratory rate, pectin soluble and phenylalanine ammonia-lyase activity when compared with grated zucchini, contributing to the preservation of quality attributes.
Highlights
Changes in food consumption patterns have led to an increase consumption of fruits and vegetables rather than processed products, as consumers search for healthy foods that have adequate quality and practicality (ALVES et al, 2010a).Minimally processed fruits and vegetables are defined as products that have been peeled, cut, sanitized and packed as a 100% usable product
Respiratory rate was interactively affected by the cut type and storage time factors
The respiratory activity of grated zucchini was higher than the sliced from the sixth day of storage (Figure 1A)
Summary
Changes in food consumption patterns have led to an increase consumption of fruits and vegetables rather than processed products, as consumers search for healthy foods that have adequate quality and practicality (ALVES et al, 2010a).Minimally processed fruits and vegetables are defined as products that have been peeled, cut, sanitized and packed as a 100% usable product. The respiratory activity of grated zucchini was higher than the sliced from the sixth day of storage (Figure 1A). The respiratory rate of grated zucchini increased sharply until the ninth day (40.08 to 92.19 mL CO2 kg-1 h-1) (Figure 1A) in response to this type of cut, which was the most severe.
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