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|Título:||Effect of cut-type on quality of minimally processed papaya|
|Autor:||Argañosa, A. Carla S. J.|
Raposo, M. Filomena J.
Teixeira, Paula C. M.
Morais, Alcina M. M. B.
|Citação:||"Journal of the Science of Food and Agriculture". ISSN 0022-5142. 88: 12 (2008) 2050-2060|
|Resumo:||BACKGROUND: 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 (1.55cm 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 (1.4cm side) proved to be the least acceptable. CONCLUSION: The results of physicochemical,microbiological and sensory analyses performed on different cuttypes 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.|
|Versão do Editor:||The definitive version is available at http://onlinelibrary.wiley.com/doi/10.1002/jsfa.3309/abstract|
|Aparece nas colecções:||ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review|
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