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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.
- Physicochemical and sensorial characterization of a new variety of apple (cv. Jonagored)Publication . Rocha, A. M. C. N.; Morais, A. M. M. B.
- 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.
- Immersion time for ascorbic acid dipping of cut apple (cv. Jonagored) qualityPublication . Rocha, A. M. C. N.; Morais, A. M. M. B.
- Influência do armazenamento sob atmosfera controlada na qualidade de maçã minimamente processadaPublication . Rocha, A. M. C. N.; Morais, A. M. M. B.
- Characterisation of ‘Starking’ apple polyphenoloxidasePublication . Rocha, Ada M. C. N.; Cano, M. Pilar; Galeazzi, Maria A. M.Experiments were performed to optimise the extraction conditions of “StarkingÏ apple fruit polyphenoloxidase (PPO), to evaluate the affinity and speciÐcity towards several substrates and to study the stability of enzyme extracts from apple samples stored under di†erent conditions. Sodium phosphate bu†er (0É2 M, pH 6É5) plus 0É25% Triton X and 1% or 2% PVPP was found to be the most efficient extraction mediu10m0. Chlorogenic acid, dopamine and 4- methylcatechol showed similar speciÐcity towards PPO, and chlorogenic acid was found to be the best substrate for the enzyme. Enzyme extracts from frozen cut apple stored at [4¡C, and extracts from lyophilised apple samples stored at 4¡C were more stable than extracts obtained from fresh-cut or acetone powder samples
- 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.
- Influence of chemical treatment and controlled atmosphere on some quality parameters of cut apple ('jonagored’) stored at 4°cPublication . Rocha, A. M. C. N.; Brochado, C. M. S.; Morais, A. M. M. B.
- Shelf-life of chilled cut orange determined by sensory qualityPublication . Rocha, A. M. C. N.; Brochado, C. M.; Kirby, R.; Morais, A. M. M. B.The shelf-life of chilled cut orange was evaluated in terms of physical and chemical quality characteristics, microbial contamination and sensorial acceptability. After minimal processing (peeling and cutting), fresh orange was stored in air at 4 °C. Evaluations were performed at different times of storage. The respiration rate of the fresh-cut orange was also evaluated. No significant increase was noticed in relation to the whole fruit which means that this was not the factor responsible for an accelerated deterioration of the product. During the first eight days of storage the major quality parameters remain almost unchangeable, except for titratable acidity which decreased around 36% and ascorbic acid content which decreased around 22%. With respect to microbial contamination low temperature determined a considerable shelf-life (15 days). Sensory quality was the parameter which determined the shelf-life of cut orange to five days at 4 °C due to flavour changes.
- Caracterização físico-química e sensorial de uma nova variedade de maçã (cv. Jonagored)Publication . Rocha, A. M. C. N.; Morais, A. M. M. B.