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- Controlled atmosphere storage for preservation of Salicornia ramosissimaPublication . Raposo, M. F.; Morais, R. M. S. C.; Morais, A. M. M. B.Salicornia is a halophytic plant that grows near salt marshes and salted wetlands, very rich in vitamins, minerals and highly unsaturated oils. Because of its biochemical composition and despite salinity, Salicornia is considered a gourmet product. Since stems present a short shelf life, the aim of this work was to evaluate the effect of controlled atmosphere on quality of Salicornia ramosissima during four weeks at 4°C. Vitamin C and chlorophyll contents were determined, and microbiological and sensory analyses were performed. Salicornia shoots preserved better the visual appearance and L-ascorbic acid for three weeks of storage under CA with 3% oxygen and 10% carbon dioxide, although chlorophyll was better preserved in air. All samples were microbiologically safe during all storage. CA storage, especially in 3% oxygen and 10% carbon dioxide seems to be a good method to preserve Salicornia ramosissima shoots
- Influence of delayed CA storage on ascorbic acid content and brown-heart incidence in 'Rocha' pearPublication . Morais, A. M. M. B.; Avelar, M. L.; Rodrigues, A. C.
- Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh-cut bananaPublication . Bico, S. L. S.; Raposo, M. F.; Morais, R. M. S. C.; Morais, A. M. M. B.The combined effect of chemical dip and/or edible coating and/or controlled atmosphere (CA) on quality of fresh-cut banana was investigated. Banana slices were subject to a 3-min dip into a solution containing 1% (w/v) calcium chloride, 0.75% (w/v) ascorbic acid and 0.75% (w/v) cysteine and/or combined with a carrageenan coating and/or combined with controlled atmosphere (3% O2 + 10% CO2). Physico-chemical and microbiological qualities were evaluated during 5 days of storage at 5 C. Dip combined with CA treatment prevented product weight loss and increase of polyphenol oxidase activity during the 5 days of storage. Colour, firmness, pH, tritatable acidity and total soluble solids values and total phenolic content presented the smallest changes. Microbial analysis showed that minimally processed bananas were within the acceptable limits during 5 days of storage at 5ºC.
- Polyphenoloxidase and pectinmethylesterase activities in pear after controlled atmosphere storagePublication . Galvis-Sanchez, A. G.; Morais, A. M. M. B.