Abstract
ABSTRACT The aim of this work was to evaluate effects of different gas concentrations (O2 and CO2) on conservation of minimally processed eggplants. The eggplants were sanitized, processed and packed in nylon + transparent polyethylene. The vegetables were submitted to modified atmospheres (T1= atmospheric air; T2= vacuum; T3= 4% O2 and 5% CO2; T4= 4% O2 and 6% CO2; T5= 4% O2 and 7% CO2; T6= 4% O2 and 8% CO2). The minimally processed eggplants were kept at 5±1°C and 90±1% RH, for 10 days. After 0, 2, 4, 6, 8 and 10 days of storage, fresh weight loss, respiratory rate, color, soluble solids (SS), titratable acidity (TA), pH, SS/TA ratio, visual analysis and purchase intent were determined. We used completely randomized experimental design, in a factorial scheme 6x6 (atmosphere x days of conservation). The atmosphere with higher CO2 concentration (8%) reduced the respiratory rate more intensely. The minimally processed eggplant maintained at 4% O2 + 6% CO2 obtained better grades on the visual analysis and purchase intention, with 10-day storage period. The vacuum was not recommended to keep minimally processed eggplant refrigerated under the studied conditions.
Highlights
Atmosfera modificada ativa na conservação de berinjela minimamente processada Objetivou-se estudar o efeito de diferentes concentrações de gases (O2 e CO2) na conservação de berinjela minimamente processada
The main limiting factor which reduces eggplant life is the oxidation of phenolic compounds by polyphenol oxidases (PPOs), which causes browning and, the depreciation of the final product quality (Ghidelli et al, 2014)
Respiratory rate at 6-day postharvest storage for eggplants stored in air was higher than in other atmospheric conditions, reaching 288.5 mL CO2 kg-1 h-1(Figure 1)
Summary
Atmosfera modificada ativa na conservação de berinjela minimamente processada Objetivou-se estudar o efeito de diferentes concentrações de gases (O2 e CO2) na conservação de berinjela minimamente processada. As berinjelas minimamente processadas foram mantidas a 5±1°C e 90±1% de UR, por 10 dias. A berinjela minimamente processada mantida a 4% O2 + 6% CO2 obteve melhores notas na análise visual e intenção de compra no período de 10 dias. The effect of low O2 concentration and high CO2 concentration to control enzymatic browning and make shelf life longer has been positively reported for several minimally processed fruits and vegetables (Rojas-Grau et al, 2009), including eggplants (Moretti & Pineli, 2005). For fresh eggplants, Catalano et al (2007) reported that, the modified atmosphere improves quality preservation during conservation at 4°C, an increase in CO2 and a decrease in O2 inside the packaging can stimulate PPO activity of the product. The aim of this study was to evaluate the effect of different O2 and CO2 concentrations in minimally processed eggplant
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
