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Preservation of fresh-cut ‘Cavendish’ banana coated with carrageenan and in controlled atmosphere

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dc.contributor.authorRocha, Margarida
dc.contributor.authorVaz, Ana Luísa
dc.contributor.authorRaposo, Maria Filomena de Jesus
dc.contributor.authorAlmeida, Gonçalo N.
dc.contributor.authorMorais, Alcina M. M. B.
dc.date.accessioned2012-01-20T14:29:17Z
dc.date.available2012-01-20T14:29:17Z
dc.date.issued2011
dc.description.abstractThe objective was to study the effect of two controlled atmosphere (CA) compositions – 3% O2 and 6% CO2, and 3%O2 and 10% CO2 – on total counts of microorganisms at 30°C and 7°C, count of yeasts and moulds, count of enterobacteriaceae, and count of lactic acid bacteria of carrageenan coated fresh-cut ‘Cavendish’ banana. Bananas were previously submitted (or not) to a chemical dip of 1% calcium chloride, 0.5% ascorbic acid and 0.75% L-cystein. After a nine-day storage at 6°C, samples that had been chemically treated and submitted to CA with 10% CO2 presented total aerobic plated count (at 30°C and 7°C), and yeasts and moulds count lower than other samples. The chemical dip improved the antimicrobial capacity of the coating associated to the controlled atmosphere conditioning, especially with 10% CO2. Fresh-cut banana coated with carrageenan and previously chemically treated (or not) was safe during the nine-day storage at 6°C, with microbial counts below the limits referred in the literature. It is important for food industry to know the best conditions for storage in order to produce safe products.por
dc.identifier.citationROCHA, Margarida... [et al.] - Preservation of fresh-cut ‘Cavendish’ banana coated with carrageenan and in controlled atmosphere. International Journal of Postharvest Technology and Innovation. ISSN 1744-7550. Vol. 2, n.º 2 (2011), p. 159-167por
dc.identifier.urihttp://hdl.handle.net/10400.14/7576
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherIndersciencepor
dc.relation.publisherversionhttp://inderscience.metapress.com/content/06206h1357564043/por
dc.subjectAscorbic acidpor
dc.subjectCarrageenan coatingpor
dc.subjectCalcium chloridepor
dc.subjectFresh-cut bananapor
dc.subjectMicrobiologypor
dc.subjectControlled atmospherepor
dc.subjectPostharvest technologypor
dc.subjectCysteinepor
dc.titlePreservation of fresh-cut ‘Cavendish’ banana coated with carrageenan and in controlled atmospherepor
dc.typejournal article
dspace.entity.typePublication
person.familyNamede Jesus Raposo
person.familyNameAlmeida
person.familyNameBernardo
person.givenNameMaria Filomena
person.givenNameGonçalo
person.givenNameAlcina M.M.
person.identifier267767
person.identifierM-5215-2013
person.identifier.ciencia-id4F1A-88A7-FB5C
person.identifier.ciencia-id341E-5F76-548C
person.identifier.ciencia-idEB10-A13C-2748
person.identifier.orcid0000-0002-2411-0410
person.identifier.orcid0000-0003-1513-0951
person.identifier.orcid0000-0002-1059-9649
person.identifier.ridK-4389-2014
person.identifier.ridM-5215-2013
person.identifier.scopus-author-id7005684061
person.identifier.scopus-author-id7003759404
person.identifier.scopus-author-id7006325245
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication3a13dab3-c68c-4db4-a3a1-6ba8507f92b5
relation.isAuthorOfPublication84ceb256-50bf-43a8-9227-62e8e0af71c5
relation.isAuthorOfPublication7d4bb84a-d049-417f-9d54-8b48219af15f
relation.isAuthorOfPublication.latestForDiscovery84ceb256-50bf-43a8-9227-62e8e0af71c5

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