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Orientador(es)
Resumo(s)
This research work was conducted to study the effect of the cut type (cube, rectangular parallelepiped, cylinder and sphere) on the quality and shelf life of fresh-cut papaya (Carica papaya L. cv. Sunrise Solo) stored at 10 °C. Physico-chemical analyses were carried out during 10 d of storage; the color, firmness, pH, titratable acidity, total soluble solids, weight loss and ascorbic acid content of the fresh-cut fruits were determined. Microbiological analysis was also performed. The most favorable physico-chemical and microbiological results were observed in sphere-shaped (1.55 cm radius) papaya: smaller changes in L*, a*, hue angle and chroma color coordinates; firmer texture; lower increases in pH; higher values and lower decrease of titratable acidity; reduced weight loss; lowest decrease in ascorbic acid content; and lower microbial loads. Based on the results of microbiological evaluation, less than 8 d would be the recommended time for storage of any cut type of fresh papaya.
Descrição
Palavras-chave
Color Cut type Firmness Microbiology Papaya Storage temperature Vitamin C
Contexto Educativo
Citação
MORAIS, Alcina Maria M. B. ; ARGAÑOSA, Aurea Carla S. J. - The Philippine Agricultural Scientist. ISSN 0031-7454. Vol. 93, n.º 1 (2010), p. 88-96
Editora
University of the Philippines Los Baños