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- Relationship between sensorial and compositional characteristics of cut apple (C.V.Jonagored)Publication . Rocha, A. M. C. N.; Morais, Alcina M. M. B.; Brochado, C. M.
- Influence of chemical treatment on quality of cut apple (cv. jonagored)Publication . Rocha, A.M.C.N.; Brochado, C.M.; Morais, Alcina M. M. B.The quality of a new variety of apple, ‘Jonagored’, after peeling and cutting was evaluated during ten days of storage in air at 4C. The objective was to evaluate the shelf-life of apple cubes by detecting the limiting parameter and to test the influence of different chemical dips on the cut apple quality with the aim of extending shelf-life. Color, i.e. browning at the cut surface, was found to be the critical quality parameter determining the shelf-life of the cut apple to less than three days. There were no significant differences between the dip treatments in measurements of CIE values. When apple cubes were treated with ascorbic acid, ascorbic acid plus calcium chloride or ascorbic acid plus calcium chloride and citric acid, the 0.75% ascorbic acid dip was found to be the most effective preservation treatment in terms of reducing color change of the cut surface. Both 0.75% ascorbic acid and 0.75% ascorbic acid plus 0.75% calcium chloride inhibited the loss of firmness of apple cubes. When citric acid was added to the dip treatment, there were color changes similar to those of the control.
- Modelos matemáticos para projecto de embalagem sob atmosfera modificadaPublication . Brochado, C.M.S.; Morais, Alcina M. M. B.The preservation of horticultural products by modified atmosphere requiring the understanding of the phenomena of mass transfer, due to gas exchanges through the packaging material, and heat transfer, due to temperature changes, which occur from the moment the product is packed. The mathematical modeling of these phenomena allows to design the modified atmosphere package (MAP),which means to select the packaging material and to determine its characteristics the gas permeabilities, namely to O2 and CO2 the area and the thickness required in the way to establish the gas concentrations recommended for the extension of shelf-life, maintaining the quality of the product. Several models have been used in MAP, the polymeric film and the perforation.
- Quality of strawberries after storage in controlled atmospheres at above optimum storage temperaturesPublication . Nunes, M. C. N; Morais, Alcina M. M. B.; Brecht, J. K.; Sargent, S. A
- Polyphenol oxidase activity during ripening of pear fruitPublication . Monteiro, Clara M. P. C. B.; Sanchez, Andrea C. G.; Morais, Alcina M. M. B.
- Characterization on extraction conditions for 'starking" apple polyphenolox1dase (ppo)Publication . Rocha, A. M. C. N; Cano, M. P.; Galeazzi, A. M.; Morais, Alcina M. M. B.
- Preservação de produtos horto-frutícolas sob atmosfera modificada/controladaPublication . Brochado, C.M.S.; Morais, Alcina M. M. B.
- Modified atmosphere packaging for the shelf-life extension of cut-apple (c.v. jonagored)Publication . Rocha, A. M. C. N.; Brochado, C. M. S.; Morais, Alcina M. M. B.