Papaya Cubes Research Articles

Enhancing physicochemical properties of papaya through osmotic dehydration with various natural sweeteners

Osmotic processes play a crucial role in developing high-quality intermediate moisture food products. This study investigates the role of osmotic dehydration focusing on using natural sweeteners to reduce health risks from refined sugar. Jaggery and honey were used for osmosis of papaya cubes, with a Box-Behnken design to determine optimal conditions: osmosis temperature (30, 40, 50 °C), osmotic solution concentration (40, 50, 60°Brix), and osmosis time (3, 4, 5 h). Simultaneous optimization of these parameters considered responses such as water loss, solid gain, weight reduction, colour change, ascorbic acid content, lycopene content, and phenolic content. The optimized conditions were identified as 49.46 °C, 40°Brix, and 5 h for jaggery osmosed samples and 39.64 °C, 60°Brix, and 4.92 h for honey osmosed samples. Drying the osmosed samples using advanced domestic solar dryer revealed superior quality (total phenolic content and lycopene content) in jaggery osmosed papaya compared to honey osmosed papaya. The study suggests that introducing a new osmotic agent, jaggery, can enhance the nutritional value of osmosed papaya cubes.

Modeling the impregnation of roselle antioxidants into papaya cubes

The increasing demand for healthy foods has recently encouraged research focused on incorporating antioxidant compounds from bioactive-rich sources into other foodstuffs; however, the studies aimed at modeling the mass transfer occurring during the enrichment of food matrices with bioactive substances remain scarce. This work investigated the modeling of water loss, solids gain, impregnation of bioactive compounds - total phenolics (TPC) and total anthocyanins (TAN) - and changes in total antioxidant capacity (TAC) of papaya cubes infused with a roselle extract/sucrose solution (RESS). The RESS was used to impregnate 15 mm papaya cubes in the mass ratio of 15:1 at 45, 55 and 65 °C for different immersion times (0, 10, 15, 30, 60, 90, 120, 180, 240, 300, and 360 min). A novel semi-analytical solution for the unsteady-state diffusion equation considering the product shrinkage was proposed for describing experimental mass transfer data and for obtaining equilibrium points and effective diffusivities of migrating species. After 360 min, RESS-impregnated papaya cubes increased their TPC, TAN, and TAC in about 670–990 mg GAE/100 g fresh weight (FW), 48.8–65.0 mg C3G/100 g FW, and 805–1004 mg TE/100 g FW from 402 ± 53 mg GAE/100 g FW, 0 mg C3G/100 g FW, and 679 ± 62 mg TE/100 g FW. Diffusivities for water, total solids, TPC, TAN, and TAC were in the ranges of 1.76–12.6, 0.90–2.54, 0.65–10.8, 0.36–1.32, and 3.31–11.1 ( × 10−10) m2/s, respectively. These values were overestimated in about 23 ± 6% when papaya shrinkage, accounting up to a 50% volume loss, was not considered in the calculations.

The role of coupled water and solute diffusion and product shrinkage during osmotic dehydration

Osmotic dehydration (OD) is a coupled mass transfer operation where foods are partially dewatered while simultaneously impregnated with solute from the solution. Nonetheless, water loss ( W L ) and solute gain ( S G ) are treated as independent processes for modeling purposes and the effect of their coupling on the estimation of water/solute diffusivities ( D w , D s ) and equilibrium dehydration/impregnation levels ( W L e , S G e ) has not been elucidated yet. The objective of this study was to develop a new model considering the coupled mass transport of water and solute occurring during OD of foods and to evaluate the contribution of this coupling on the estimation of D w , D s , W L e , and S G e in comparison with the rigid/shrinking solid assumption. Experimental W L , S G , and volume kinetics were obtained during OD of papaya cubes in sucrose solutions (50°Bx; 45, 55 and 65 °C) and further analyzed with the proposed model solved under different assumptions: coupled and partially coupled mass transfer equations (MTEs) in a shrinking solid and uncoupled MTEs in a rigid solid (no shrinkage) with uncorrected and corrected lengths for diffusion. Properties D w , D s , W L e , and S G e with coupled MTEs and shrinkage were estimated in the ranges of (2.52–5.48) × 10 −10 m 2 /s, (3.91–5.43) × 10 −10 m 2 /s, 0.47–0.53 g/g and 0.18–0.30 g/g, respectively, with partially coupled and uncoupled MTEs leading to a significant overestimation of diffusivities under the tested experimental conditions (up to 281% for water and 75% for solute), even when shrinkage was considered in the 3D model solution. Current findings demonstrate that, like shrinkage, coupling of W L and S G is of upmost importance for a reliable estimation of mass transfer properties during OD. • A mass transfer model is proposed to analyze the OD of shrinking foods. • Mass transfer of water and solute are fully coupled by a density-related term. • OD experiments with papaya cubes were conducted to validate the model. • The effect of different modeling assumptions on mass transfer properties is analyzed. • Non-fully coupled models overestimate diffusivities even considering food shrinkage.

Effects of acidified blanching water and pectinase enzyme pretreatments on physicochemical properties and antioxidant capacity of Carica papaya juice.

The high pectin content in papaya (Carica papaya) causes the juice extraction to be difficult and results in a low yield. This study aims to determine the effect of acidified blanching water and pectinase enzyme pretreatments on the yield, physicochemical properties, and antioxidant activities of the papaya juice. For acidified blanching treatment, papaya cubes (3 cm3 ) were blanched in water containing 0%, 0.5%, 1.5%, and 2.5% w/v citric acid at 95℃ for 2 min. For enzyme treatment, a pectinase enzyme (10, 20, and 30ppm) was added to the homogenous papaya puree and incubated at 45℃ (200rpm) for 60 min. The enzyme reaction was stopped by pasteurization at 74℃ for 2 min. The puree was filtered, and the juice was pasteurized at 74℃ for 7 min. All pretreated papaya juice were analyzed for physicochemical properties (color, clarity, viscosity, pH, total soluble solids [TSSs], total carotenoid content, total phenolic content [TPC], and total flavonoid content [TFC]), and antioxidant activities (2,2-diphenyl-1-picrylhydrazyl [DPPH] and ferric reducing antioxidant power [FRAP] assay). Both pretreatments improved the clarity of papaya juice, and was significantly greater after pretreatment with pectinase enzyme. The TPC and antioxidant activities of papaya juice were conserved and maintained by acidified blanching at 1.5% (w/v) citric acid. Increased concentrations of pectinase enzyme significantly reduced the TPC and total carotenoid content. Pretreatment with pectinase enzyme up to 20ppm does not significantly reduce the TFC and antioxidant activities. Acidified blanching and pectinase enzyme pretreatments have an impact on extraction of papaya fruit juice while retaining the nutritional composition of the juice. PRACTICAL APPLICATION: Papaya (Carica papaya) is a fruit with great nutritional values but is highly perishable and prone to postharvest loss. Juice has become a more cost-effective and convenient option for preserving the fruit. However, since papaya is a pectin-rich fruit, the extraction of juice using mechanical pressing is difficult due to the bonding of juice to the pulp in the form of a jellied mass, which results in juice with low yield. Using acidified blanching and pectinase enzyme to clarify the juice not only increases the yield but also retains the nutrient composition of the juice.

Convective drying kinetics of osmotically pretreated papaya cubes

ABSTRACT This study assessed the fitting of mathematical models to the convective drying kinetics of osmotically pre-dehydrated papaya cubes. Papaya cubes were subjected to osmotic dehydration in sucrose solutions at 40 and 50 ºBrix, at temperatures of 50 and 60 ºC, followed by complementary convective drying in forced air circulation oven under three temperatures (50, 60 and 70 °C) and constant air velocity of 1.0 m s-1. Ten thin-layer drying mathematical models were fitted to the experimental data. The increase in air temperature and the decrease in osmotic solution concentration resulted in increased water removal rate. Based on the statistical indices, the Two Terms model was the one that best described the drying kinetics of the samples for all evaluated conditions. The effective diffusion coefficients increased with the elevation of air temperature, ranging from 1.766 x 10-10 to 3.910 x 10-6 m2 s-1, whereas the convective mass transfer coefficients ranged from 3.910 x 10-7 to 1.201 x 10-6 m s-1 with Biot number from 0.001 to 12.500.

Modified atmosphere packaging of fresh-cut papaya using alginate based edible coating: Quality evaluation and shelf life study

Fresh-cut fruits have been observed to deteriorate more rapidly than the intact ones leading to increased surface browning, textural breakdown and development of off-flavor. These changes can be minimized by the application of a modified atmosphere in the form of an edible coating at low temperature which not only increases shelf life of food products but also is environment friendly. Edible coatings have been reported to provide a semi-permeable barrier to gases and water vapor and also improve mechanical properties, thus delaying the natural senescence, minimizing water loss and keeping the structural integrity of coated product intact. The purpose of this study was to evaluate the quality and shelf life of fresh-cut papaya cubes treated with alginate based edible coatings containing thyme and oregano essential oils in various concentrations (0.5 ml, 1.0 ml, and 2.0 ml) as the lipid component of the coating while the alginate concentration (2% w/v) was kept constant. Papaya cubes were packed in low density polypropylene trays which further prevented loss of water and firmness and stored at 4 °C. The samples were analyzed for physico-chemical changes, gas exchange, microbial stability and sensory quality for 12 days of storage period. Control samples showed greatest water loss and lowest sensory scores. Increasing the concentration of essential oil increased the shelf life as well as the moisture retention capacity but showed negative responses from the sensory panel due to the strong odor of essential oils. Sample containing thyme essential oil (2.0 ml) was unacceptable to the panel due its strong and penetrating odor.

Influence of Osmotic Dehydration on Mass Transfer Kinetics and Quality Retention of Ripe Papaya (Carica papaya L) during Drying

The study aimed to investigate the mass transfer kinetics and nutritional quality during osmotic dehydration (OD) and air-drying of papaya. The papaya was osmotically pretreated by different concentrations of sugar solutions (40, 50 and 60 °Brix) and osmotic solution temperatures (35, 45 and 55 °C). The ratio of fruit to the solution was kept at 1:4 (w/v) and pretreated process duration varied from 0 to 240 min. The present study demonstrated that water loss and the solute gain rate increased with the increasing of osmotic solution temperature, concentration and time. Mass transfer kinetics of osmotically pretreated papaya cubes were investigated based on the Peleg’s and Penetration models. The Peleg model showed the best fitted for water loss and solute gain whereas the Penetration model best described the water loss during osmotic dehydration of papaya. Effective diffusivity of water and solute gain was estimated using the analytical solution of Fick’s law of diffusion. Average effective diffusivity of water loss and solute gain was obtained in the range from 2.25 × 10−9 to 4.31 × 10−9 m2/s and 3.01 × 10−9 to 5.61 × 10−9 m2/s, respectively. Osmotically pretreated samples were dried with a convective method at a temperature of 70 °C. The moisture content, water activity and shrinkage of the dried papaya were decreased when the samples pretreated with a higher concentration of the osmotic solution and greater process temperature. The results also indicated that the highest osmotic solution temperature of 55 °C with the lowest concentration of 40 °Brix resulted in a significant decrease in phenolic content, antioxidant activity, and vitamin C content while higher osmotic solution concentration of 60 °Brix and the lowest temperature of the process (35 °C) retained maximum bioactive compounds.

Effects of alginate-glycerol-citric acid concentrations on selected physical, mechanical, and barrier properties of papaya puree-based edible films and coatings, as evaluated by response surface methodology

The development of edible coatings is an interesting strategy to reduce the use of conventional packaging materials and extend the shelf life of minimally processed fruits. The potential of papaya puree (PP) as a base for formulating edible films and coatings containing alginate (0.5–1.0 g/100 mL), glycerol (0.8–1.5 g/100 mL), and citric acid (0.5–1.0 g/100 mL) was evaluated. A Box–Behnken experimental design was used to determine the effect of independent variables on selected physical and mechanical properties, water vapor permeability (WVP) of PP edible films (PPEFs), and the surface solid density (SSD) and water vapor resistance of PP coating solutions (PPCSs) applied to papaya cubes. Furthermore, the PPEFs and PPCSs were optimized and validated using response surface models. Alginate-citric acid and glycerol-citric acid interactions significantly affected the SSD. The highest puncture strength of PPEFs was 17.94 MPa, with the highest concentration of alginate, whereas the WVP increased with higher concentrations of glycerol and citric acid. The optimum concentrations of alginate, glycerol, and citric acid for PPCSs and PPEFs were predicted to be 0.50, 1.32, and 0.59 g/100 mL, and 0.78, 0.80, and 0.50 g/100 mL, respectively. The mean average relative percent deviations between the experimental and predicted values were less than 10%.

Effects of Vacuum Impregnation with Calcium Lactate and Pectin Methylesterase on Quality Attributes and Chelate-Soluble Pectin Morphology of Fresh-Cut Papayas

Vacuum impregnation was used to improve the quality attributes of fresh-cut papayas. Vacuum pressure of 5 kPa was applied for 5 min, then calcium lactate (1%, w/w) and pectin methylesterase (PME) (15 U/ml), alone and in combinations (calcium lactate plus PME), were vacuum impregnated into fresh-cut papaya cubes. Papaya cubes were stored at 4 °C, and the quality of fresh-cut papaya was studied at intervals for 8 days. The hardness and chewiness levels of fresh-cut papayas that were treated with calcium lactate and PME were 8.02 and 7.83 times of untreated fresh-cut papayas at day 8, respectively. After vacuum impregnation, colour of fresh-cut papayas changed significantly (P < 0.05) and an overall weight loss was observed as well. Chelate-soluble pectin (CSP) was extracted and its content correlated well with texture properties of fresh-cut papayas. Qualitative and quantitative analyses of CSP were conducted using atomic force microscopy. The proportion of chain widths greater than 45 nm had increased 35.0% in fresh-cut papayas vacuum impregnated with calcium lactate and PME at the end of storage. The results indicate that a combination of calcium ions and PME was able to maximally preserve the quality attributes of fresh-cut papayas and extend the shelf life.

Characterization of nutritional, organoleptic and functional properties of intermediate moisture shelf stable ready-to-eat Carica papaya cubes

Abstract Papaya fruit is highly perishable resulting in around 25% postharvest losses which is further enhanced during storage and transportation. To prevent these losses intermediate moisture (IM) papaya cubes were developed using a novel combination technology including osmotic dehydration, blanching and infrared drying. These cubes were further hygienized by exposing to gamma radiation dose of 2 kGy. The final processed product could be stored up to 60 days at ambient temperature, whereas, the unprocessed freshly cut samples spoiled within 2 days. Nutritional analysis of IM cubes indicated nearly 5 fold increase in calorie value with significant increase in the per unit dry weight content of carbohydrate, protein, fibre, and functional bioactives such as ascorbic acid, carotenoids, and phenolics including flavonoids. The activity of oxidising enzymes, polyphenol oxidase and peroxidase, was reduced by 88 and 96%, respectively in IM papaya cubes. The functional properties in terms of antioxidant capacity and antimutagenic potential were improved. The processing ensured the microbiological safety of the product. Organoleptically the product was found to be well acceptable by the taste panellists. The findings thus could help reduce postharvest losses in papaya by providing a technology to make ready-to-eat (RTE) nutrient rich product.

Ascorbic acid degradation of papaya during drying: Effect of process conditions and glass transition phenomenon

The aim of the present work was to study the degradation of ascorbic acid during hot air drying of papaya cubes and to verify its relationship with glass transition. A convective tray dryer was used in the drying experiments, which were carried out at air temperatures (Tair) of 40, 50, 60 and 70°C and air velocities of 1.0 and 1.32m/s. The lowest Tair induced higher retention of this nutrient at end of drying. At 70°C, papaya sample remained in the rubbery state until the end of drying, since product temperature (Tp) was above the glass transition temperature (Tg) along the process. This state is characterized by great molecular mobility inside the food, which facilitates the degradation. At 40°C, the rate of nutrient degradation was very slow as Tg was close to Tp and papaya has suffered phase transition from rubbery to glassy state.

Physico-chemical and sensory quality of fresh cut papaya (Carica papaya) packaged in micro-perforated polyvinyl chloride containers.

Papaya cubes at maturity stages, 5-45% yellow (more green than yellow) and 55-80% yellow (more yellow than green) were washed with 5% H2O2, drained and packaged in PVC trays having five, seven and ten micro-perforations and stored for 19days. PVC trays with 3mm diameter punch holes were used as the control. Based on physico-chemical properties, optimum maturity for papaya and micro-perforation level of PVC trays were determined. Effectiveness of citric acid in prevention of browning was also tested. Firmness and TSS changed significantly, on day 19. O2, CO2 and C2H4 concentration changed 2.4 to 4.2%, 23.4 to 5.9%, and 0 to 0.13% respectively, from day 3 to 19. pH and titratable acidity did not change significantly throughout the storage. Pretreated papaya cubes, packaged in PVC trays with ten micro-perforations, kept under 4°C had storage lives of 19days.

Optimization of process parameters for osmotic dehydration of papaya cubes

Process temperature (30, 40 and 50°C), syrup concentration (50, 60 and 70(o) Brix) and process time (4, 5 and 6h) for osmotic dehydration of papaya (Carica papaya) cubes were optimized for the maximum water loss and optimum sugar gain by using response surface methodology. The peeled and pre-processed papaya cubes of 1cm size were immersed in sugar syrup at constant temperature water bath having syrup to papaya cubes ratio of 4:1 (w/w). The cubes were removed from bath at pre-decided time, rinsed with water and weighed. Initial moisture content of papaya samples were 87.5-88.5% (wb), which was reduced to 67.6-81.1% after osmotic dehydration in various experiments showing mass reduction, water loss and sugar gain in the range of 20.6-36.4, 23.2-44.5 and 2.5-8.1%, respectively. The weight reduction, water loss and sugar gain data were statistically analyzed and regression equation of second order were found the best fit for all the experimental data. Maximum water loss of 28% with optimum sugar gain of 4% was predicted for the 60(o)Brix syrup concentration at 37°C for syrup to fruit ratio as 4:1 in 4.25h of osmotic dehydration.

Studies on moisture sorption isotherms for osmotically dehydrated papaya cubes and verification of selected models

The water desorption properties of osmotically dehydrated papaya cubes at various temperatures were studied by fitting experimental isotherms in Henderson, Oswin, Chen and Clayton and Kuhn equations having 2 parameters and Henderson and Oswin equations were modified to describe the temperature dependence of isotherm data. Oswin equation was useful to predict the equilibrium moisture content values for use in determining the effective moisture diffusion coefficient during subsequent air drying process.

PHYSICOCHEMICAL, NUTRITIONAL AND MICROBIAL QUALITY OF FRESH‐CUT AND FROZEN PAPAYA PREPARED FROM CULTIVARS WITH VARYING RESISTANCE TO INTERNAL YELLOWING DISEASE

ABSTRACT Quality, nutritional and microbial analyses were completed for fresh‐cut and frozen papaya cubes prepared from cultivars with varying resistance to internal yellowing (IY) disease caused by the bacterium Enterobacter cloacae. In general, fresh‐cut and frozen papaya retained nutritional and microbial quality, but visual and textural quality declined. Fresh‐cut fruit pretreated with 1% calcium lactate solution were firmer than control fruit, but translucency limited the shelf life of cubes dipped in either water or calcium lactate. Vitamin C content averaged 61.5 mg/100 g and 52.2 mg/100 g for fresh‐cut and frozen fruit, respectively. Vitamin A content was greatest in fresh‐cut “Laie Gold” and “Rainbow” fruit, and averaged 35.1 µg retinol activity equivalents per 100 g for all cultivars. Microbial counts were very low or not detectable for most samples. Among the cultivars resistant to IY, “Rainbow” had the highest vitamin A and sugar contents, and did not develop translucency.PRACTICAL APPLICATIONSThis study provides new nutritional information for fresh‐cut and frozen papaya products that can be included in the U.S. Department of Agriculture National Nutrient Database. Also, data on cultivar attributes may assist processors of fresh‐cut or frozen papaya products in choosing the best cultivars by considering appearance, texture, flavor, nutritional content and microbial quality. The selection of papaya cultivars with resistance to internal yellowing disease will allow processors to produce nutritious value‐added products that conform to food safety guidelines.

MINIMAL PROCESSING OF PAPAYA FOR QUALITY MAINTENANCE AND SHELF LIFE

The effect of different types of semi permeable films, sanitizing agents and antioxidant solutions on quality maintenance and shelf life of minimally processed freshly cut papaya cubes was evaluated during storage at 5±1°C (RH 85%) and ambient temperature (20±1°C). Storage life of papaya cubes stored at ambient temperature irrespective of treatment with antioxidants and sanitizing agents was maintained up to 2 days. Papaya cubes treated with antioxidants showed minimum changes in colour with least browning. In the initial stages of storage, TSS of the cubes packed in semi permeable films with out antioxidants increased. Total soluble solids, acidity, vitamin C, β-carotenes, firmness of the cubes was maintained up to 16 days with good physico chemical characteristics and nutritional composition when sanitized with sodium hypochlorite (100 ppm) for 2-3 min, treated with antioxidant (citric acid 1% W/V) for 30 s and packed in 19 μ semi permeable film and stored at 5±1°C.

Effect of chitosan coating in preventing deterioration and preserving the quality of fresh‐cut papaya ‘Maradol’

AbstractBACKGROUND: Chitosan can form antimicrobial, semi‐permeable barriers that limit gas exchange and reduces water loss in fruits. Consumer interest in fresh‐cut papaya fruit is leading to increasing demand because of its sensorial and antioxidant properties. However, papaya is a highly perishable product that is prone to loss of weight, loss of firmness and microbial attack. The aim of this study was to evaluate the effect of chitosan coatings on the overall quality of fresh‐cut papaya. Chitosan coatings of low (LMWC), medium (MMWC) and high (HMWC) molecular weights, at concentrations of 0.01 and 0.02 g mL−1, were applied to fresh‐cut papaya cubes. The treated cubes were stored at 5 °C and changes in quality were evaluated.RESULTS: MMWC maintained the highest color values (L* and b*) and firmness. Chitosan coatings suppressed mesophilic plate count, and the growth of molds and yeast, compared to controls. The MMWC coatings at 0.02 g mL−1 resulted in the highest antimicrobial activity and decreased the activity of the enzymes polygalacturonase and pectin methylesterase, followed by low and high MW chitosan coatings at 0.02 g mL−1.CONCLUSION: The application of the MMWC treatment at 0.02 g mL−1 could be used to reduce deteriorative processes, maintain quality and increase the shelf life of fresh‐cut papaya stored at 5 °C. Copyright © 2008 Society of Chemical Industry

Effect of Pretreatments on Air Drying of Papaya Cubes

Among various methods of preservation for fruits and vegetables, drying being simple, it is widely practiced from very ancient times. Papaya cubes were treated with Sodium meta bisulphite, Calcium chloride, blanching and their combination as pretreatments before air drying at 50oC and compared with the control sample. The time required for dehydration was comparatively less for the pretreated samples than control samples. The rehydration ratio of samples pretreated with blanching and Sodium meta bisulphite was observed maximum as 2.96.

Effect of cut‐type on quality of minimally processed papaya

AbstractBACKGROUND: This research was undertaken to study the effects of different cut‐types (cube, parallelepiped, cylinder and sphere) on the quality and shelf‐life of papaya cv. Sunrise Solo. Physicochemical analyses were carried out during 10 days of storage at 4 °C to determine colour, firmness, pH, titratable acidity, total soluble solids, weight loss and vitamin C content. Microbiological analysis and sensory evaluation were also performed.RESULTS: Papaya spheres (1.55 cm radius) presented the most favourable physicochemical and microbiological properties (smaller changes in colour parameters L*, a*, b*, chroma and hue angle, firmer texture, lower increase in pH, higher titratable acidity, almost constant total soluble solids, reduced weight loss, high vitamin C content and lower microbial loads) and sensory characteristics on day 10, while papaya cubes (1.4 cm side) proved to be the least acceptable.CONCLUSION: The results of physicochemical, microbiological and sensory analyses performed on different cut‐types of papaya indicated acceptable fresh‐cut produce during 10 days of storage at 4 °C. The potential shelf‐life at 4 °C is therefore 10 days, provided that no contamination occurs in the postharvest period and during minimal processing operations. Copyright © 2008 Society of Chemical Industry

Estudo e modelagem da cinética de desidratação osmótica do mamão formosa (Carica papaya L.)

O presente trabalho teve como objetivo o estudo da cinética e modelagem do processo de desidratação osmótica de cubos de mamão Formosa (Carica papaya L.), assim como da qualidade do produto final. O tratamento osmótico foi conduzido a 30ºC, com agitação de 110rpm, utilizando-se dois tipos de soluções de sacarose 70ºBrix: a primeira contendo lactato de sódio 2,4% p/p e ácido láctico 0,1M e a segunda com lactato de sódio 2,4% p/p e ácido cítrico 0,1M. O estudo da cinética de desidratação osmótica mostrou que a solução contendo ácido cítrico apresentou valor de perda de água (WL), ao final de 48 horas de processo, ligeiramente superior ao encontrado para a solução contendo ácido láctico. Comportamento contrário ocorreu para o ganho de sólidos (SG). O ajuste dos dados experimentais foi realizado através do modelo difusional para geometria cúbica, sem considerar encolhimento durante o processo e um modelo empírico de dois parâmetros. Os coeficientes de difusividade efetiva de água (Def) variaram de 1,27 a 5,03 x 10-10 m²/s. A qualidade da fruta após processamento foi avaliada através de análises de vitamina C, carotenóides totais, acidez e pH.