QUALIDADE E VIDA ÚTIL DE MAMÃO ‘FORMOSA’ MINIMAMENTE PROCESSADO SUBMETIDO A DIFERENTES TRATAMENTOS

Abstract

The objective of this work was to evaluate the quality and shelf life of Formosa” papaya minimally processed and treated with bi-destilled water, sodium hypochlorite at 2% solution, calcium chloride at 1% solution, ascorbic acid at 1% solution, citric acid at 1% solution, packged into polyethylene terephthalate trays covered with PVC plastic film with 0,012mm of thickness and stored at 51°C with 85 to 90% R.U and at 91ºC, with 85 to 90% R.U. The papaya minimally processed were evaluated to fresh weigh lost, respiratory rate, titrable acidily, total soluble solids, soluble carbohydrates, vitamin C, and texture appearance. The papaya a minimally processed treated with bi-distilled water and sodium hipochlorite at 2% solution had shelf life of six days, independent of storage temperature; the respiration rate varied during the the storage time; after cut the tatrable acidity, soluble solid and soluble carbohydrate had interference of the treatments and varied during storage time; in the papaya minimally processed and stored at 51°C the use of sodium hypochlorite at 2% and in the stored at 91ºC the use of bi-destilled water was the best for retention the vitamin C values at the ande of storage time; the texture of minimally processed products, independent of temperature storage and treatments decreasing; papaya minimally processed treated with bi-distilled water and hipocholorite 2% solution had good acceptance, into acceptable limit, independent of the storage temperature.