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Effect of cut-type on quality of minimally processed papaya

2008Journal article Open access
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dc.contributor.authorArgañosa, A. Carla S. J.
dc.contributor.authorRaposo, M. Filomena J.
dc.contributor.authorTeixeira, Paula
dc.contributor.authorMorais, Alcina M. M. B.
dc.date.accessioned2010-10-11T12:19:00Z
dc.date.available2010-10-11T12:19:00Z
dc.date.issued2008
dc.description.abstractBACKGROUND: 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.por
dc.identifier.citation"Journal of the Science of Food and Agriculture". ISSN 0022-5142. 88: 12 (2008) 2050-2060por
dc.identifier.doi10.1002/jsfa.3309
dc.identifier.urihttp://hdl.handle.net/10400.14/2780
dc.language.isoengpor
dc.publisherWiley Blackwellpor
dc.subjectPapayapor
dc.subjectCut-typepor
dc.subjectFirmnesspor
dc.subjectVitamin Cpor
dc.subjectMicrobiologypor
dc.subjectSensory analysispor
dc.titleEffect of cut-type on quality of minimally processed papayapor
dc.typejournal article
dspace.entity.typePublication
person.familyNamede Jesus Raposo
person.familyNameTeixeira
person.familyNameBernardo
person.givenNameMaria Filomena
person.givenNamePaula
person.givenNameAlcina M.M.
person.identifierM-5215-2013
person.identifier.ciencia-id4F1A-88A7-FB5C
person.identifier.ciencia-idEB10-A13C-2748
person.identifier.orcid0000-0002-2411-0410
person.identifier.orcid0000-0002-6296-5137
person.identifier.orcid0000-0002-1059-9649
person.identifier.ridJ-8678-2014
person.identifier.ridM-5215-2013
person.identifier.scopus-author-id7005684061
person.identifier.scopus-author-id7005895206
person.identifier.scopus-author-id7006325245
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication3a13dab3-c68c-4db4-a3a1-6ba8507f92b5
relation.isAuthorOfPublicationb918d4a2-b9f9-4c56-8318-111625e4d58b
relation.isAuthorOfPublication7d4bb84a-d049-417f-9d54-8b48219af15f
relation.isAuthorOfPublication.latestForDiscoveryb918d4a2-b9f9-4c56-8318-111625e4d58b

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