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- Shelf life of minimally processed apple (cv. Jonagored) determined by colour changesPublication . Rocha, A. M. C. N.; Morais, A. M. M. B.Physical, chemical and sensory changes of cut apple (cv. Jonagored) stored in the dark at 4 °C were evaluated. Colour was found to be the critical parameter for this product. Apple cubes underwent severe surface browning primarily during the initial days of storage. The shelf-life of cut apple was therefore very limited, to three days maximum. Sensory analyses and objective quality evaluations of cut apple were considered highly correlated in terms of colour and flavour, especially with respect to fructose and sucrose, showing that the selected sensory attributes were good indicators of overall fruit quality.
- Modified atmosphere package for apple ‘Bravo de Esmolfe’Publication . Rocha, A.M.C.N.; Barreiro, M.G.; Morais, Alcina M. M. B.Apple Bravo de Esmolfe original from the parish of Esmolfe is cultivated in specific regions of Portugal. This cultivar of medium to low production requires very low temperatures, but it is extremely sensitive to frost. The aim of this work was to evaluate the influence of modified atmosphere on the quality of apple (cv. Bravo de Esmolfe) during cold storage. Apples packed in modified atmosphere lost less weight, presented better colour, and preserved better firmness than fruits stored in air.
- a* values to follow lycopene concentration during ripening and storage of tomato (cv. Caruso)Publication . Schauwers, Axelle; Rocha, Ada M. C. N.; Morais, Alcina M. M. B.The ripening of tomato fruit is a highly regulated process during which colour, flavour, aroma and texture change in a coordinated manner. This research work aims to correlate the colour changes measured objectively with the lycopene concentration in tomatoes during ripening at room temperature (21 and 26°C). These results were compared with colour and lycopene content of pink and light red tomatoes stored at 14°C, temperature used to prevent ripening and therefore extend the shelf life of the fruits. The duration of heat treatment at 100ºC was previously optimized in order to release the maximum lycopene from chromoplasts during extraction. An a* value of 20 for the peel corresponds to an increase of lycopene content of Caruso tomato from 9 to 43 mg/100 g TSS, at room temperature. The shelf life of pink and light red tomatoes can be extended to two weeks at 14ºC without loss of lycopene content, presenting the same content as green tomatoes ripened at room temperature for one week.
- Quality of grated carrot (var. Nantes) packed under vacuumPublication . Rocha, Ada MCN; Ferreira, João FFC; Silva, Ângelo MM; Almeida, Gonçalo N.; Morais, Alcina M. M. B.The quality of grated carrot (variety Nantes) was evaluated throughout 10 days of storage in two different atmospheres: air and vacuum at 2 ◦C. The parameters of quality were microbiological and physico-chemical. Sensory evaluation of vacuum-packed grated carrots was performed after the microbiology study. The objective was to study the use of a vacuum for preservation of this type of product. The use of a vacuum was sufficiently promising with respect to the capacity to extend the shelf life of grated carrot by reducing microbial load and by minimising physico-chemical changes. The shelf life of grated carrot under vacuum was extended to 8 days at 2 ◦C.