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Aplica??o de Revestimentos Comest?vel em Caqui Mikado (Diospyros kaki) Minimamente Processado. Serop?dica: UFRRJ, 2009. / Evaluation of application of edible coatings in persimmon Mikado (Diospyros kaki) minimally processed and in nature in relation to cold storage. Serop?dica: UFRRJ, 2009Neves Junior, Augusto C?sar Vieira 21 July 2009 (has links)
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Previous issue date: 2009-07-21 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior / Minimally processed products are safe and ready to eat, in spite of adding value, has a
short life. Edible coatings can be an important tool to ensure the quality and increase the
shelf life of minimally processed products, including persimmon. The 'Mikado' variety
Persimmon has astringency and need a specific astringency process to get a minimally
processed product with quality. Therefore, the objective of this work was to develop and
characterize the edible coatings for use in 'Mikado' minimally processed persimmon. It
was necessary to determine the exposure time of the fruit to alcohol vapor until the
decrease of astringency. It was performed the flowchart for the fresh-cut of persimmon
evaluating the quality of the final product. Evaluations of thickness, gas permeability,
mechanical properties of coatings applied were also performed. It was also verified the
efficiency of use 70% alcohol (7.00 mL ?lcool.Kg-1 fruit) to reduce astringency. There
were performed the following analysis: firmness, pH, total soluble solids (? Brix), total
titratable acidity, total tannins and weight loss and sensory analysis during the process.
These analyses were necessary to determine the time of exposure to the alcohol vapor to
decrease the concentration of soluble tannic acids in fruit that it was not tasted by
panelists and determine that concentration. It was evaluated persimmon storage with
and without coatings. Three experiments were conducted during this work. In the first
experiment, it was set up two coatings which were used in the second trial of minimally
processed. It was evaluated four different types of coatings: cassava starch, sodium
alginate, carboxymethyl cellulose (CMC) and bovine gelatin. In the first experiment
(edible coating), it was set up two coatings which were used in the experiment of
minimally processed. Four different types of coatings were evaluated: cassava starch,
sodium alginate, carboxymethyl cellulose (CMC) and bovine gelatin. In the second
experiment (astringency reduction) it was defined the time required to keep the fruits in
alcohol atmosphere to reduce total soluble tannins tasted by panelists. The times tested
were: 10 hours, 36 hours, 55 hours, 83 hours, 107 hours, 130 hours and 155 hours. It
was defined a flowchart for persimmon minimally processed. The best coatings applied
in minimally processed persimmon were the cassava starch and CMC. The firmness of
the fruit remained until to 55 hours of exposure to alcohol vapor. Fruits were exposure
to 83 hours or up caused loss firmness below that it is commercially tolerated. The
astringency was not tasted by panelists from 55 hours exposure of alcohol vapor. The
threshold detection of total soluble tannin in the pulp of fruit was 0.8161 ?g.100g-1. The
tannins content decrease with the increasing exposure of fruit to alcohol vapor. The
reduction of astringency with 70% alcohol vapor may not be the most indicated method
due to high losses in this step (21.76%). The minimally processed fruits treated with
CMC coating showed less dark spots in the pulp than the other treatments and all
treatments were microbiological adequates. / Produtos minimamente processados s?o produtos seguros e de pronto consumo, que
apesar de agregar valor, possui uma vida ?til mais reduzida. Os revestimentos
comest?veis podem se constituir em importante ferramenta para garantir a qualidade e
estender a vida ?til de produtos minimamente processados, entre eles, o caqui. O caqui
Mikado por ser adstringente necessita de um processo adequado de destaniza??o para
gerar um produto minimamente processado de qualidade. Diante disto, este trabalho
teve como objetivos o desenvolvimento e caracteriza??o de revestimentos comest?veis
para a utiliza??o em caqui Mikado minimamente processado, determina??o do tempo
necess?rio de exposi??o ao vapor de ?lcool para que o fruto n?o apresente adstring?ncia
e elabora??o de um fluxograma para o processamento m?nimo de caqui com avalia??o
da qualidade do produto final. Para o desenvolvimento e caracteriza??o dos
revestimentos foram realizadas avalia??es de espessura, permeabilidade gasosa,
propriedades mec?nica e pr?via sensorial do caqui Mikado minimamente processado
tratados com os revestimentos comest?veis. Definiram-se dois revestimentos [amido de
mandioca e carboximetilcelulose (CMC)], a partir de quatro revestimentos (amido de
mandioca, alginato de s?dio, CMC e gelatina bovina) para serem testados em caqui
minimamente processado. Foi tamb?m avaliado o tempo de exposi??o ao vapor de
?lcool a 70% (7mL de ?lcool.Kg-1 de fruto), por meio de an?lises f?sicas, qu?micas e
sensoriais. Tais analises foram necess?rias para determinar o tempo de exposi??o ao
vapor de ?lcool que diminuiria a concentra??o de ?cido t?nico sol?vel nos frutos at? que
este n?o fosse mais sensorialmente percept?vel, determinando esta concentra??o e
verificando-se se o fruto tinha firmeza adequada ao minimamente processado. Desta
forma, foi poss?vel determinar o limiar de detec??o dos taninos sol?veis
(0,8161?g.100g-1) e o tempo de exposi??o ao vapor de ?lcool mais adequado para o
processamento m?nimo, que provavelmente estava entre 55 e 83 horas, sendo que os
tempos testados foram de: 10 horas; 36 horas; 55 horas; 83 horas; 107 horas; 130 horas;
e 155 horas. A firmeza dos frutos se manteve adequada at? as 55 horas de exposi??o ao
?lcool, sendo que um tempo igual ou superior a 83 horas de exposi??o causou perda de
firmeza a um n?vel abaixo do tolerado comercialmente. Por fim foi obtido um
fluxograma da produ??o de caqui Mikado minimamente processado e avaliado o
armazenamento com e sem revestimentos, sendo realizado para isto analises f?sicas,
qu?micas, microbiol?gicas e sensoriais ao longo do per?odo de armazenamento de 10
dias. Para a realiza??o deste experimento (processamento m?nimo de caqui) utilizou-se
revestimentos de amido de mandioca e de CMC, e o tempo de destaniza??o foi de 70
horas. Verificou-se que a destaniza??o neste tempo pode n?o ser a mais adequada
devido ?s altas perdas verificadas nesta etapa (21,76% dos frutos n?o se mostraram
adequados ao processamento m?nimo). Os frutos minimamente processados tratados
com revestimento de CMC apresentaram-se com menos manchas na polpa que os
demais tratamentos e todos os tratamentos mostraram-se adequados
microbiologicamente.
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Aplica??o de Baixas Doses de Radia??o Gama para Extens?o da Vida ?til de Beterraba Vermelha (Beta vulgaris ssp. vulgaris L.), cv. Early Wonder, Minimamente Processada / Application of Low-Dose Gamma Irradiation to Extend the Shelf life of Minimally Processed Red Beet (Beta vulgaris sp. vulgaris L.), cv. Early WonderHernandes, Nilber Kenup 12 December 2006 (has links)
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Previous issue date: 2006-12-12 / This study was aimed at investigating the effects of low-dose gamma irradiation on shelf-life
extension and phytosanitary safety of minimally processed red beet with basis on
physicochemical; microbiological; chemical and sensory analyses. The samples (Beta
vulgaris ssp. vulgaris L.), Early Wonder cultivar, were cultivated in the experimental area of
the Horticulture Sector of the Departamento de Fitotecnia of the Instituto de Agronomia,
Universidade Federal Rural do Rio de Janeiro, Serop?dica, RJ, as part of two experiments
performed during the second semester of 2005. In each experiment, 1200 plants (40 per linear
meter of terrain) were sowed. Physicochemical analyses (fresh mass; length; average diameter
and total soluble solids) of the edible part of the red beets (their tuberous roots) were
periodically carried out in order to assess the most appropriate time for harvest by monitoring
the development of the plants. Those times were found to be 104 and 73 days after
transplanting, respectively. The harvested edible part of the roots were minimally processed
and separated in two groups: (1) gamma irradiated (with doses of 0.5; 1.0 and 1.5 kGy) and
(2) non-irradiated (control). All samples were stored at 8 ?C. Microbiological analyses were
performed during the storage period (22 and 21 days, for experiments 1 and 2, respectively) in
order to evaluate the phytosanitary quality of the samples (Salmonella sp.; coliforms and total
count of mesophilic aerobic and lactic acid bacteria). The samples irradiated with 1.0 and 1.5
kGy were found to remain appropriate for consumption for 21 days, as compared to only 7
days for the control. Monitoring of chemical composition was also performed and included
the determination of saccharose; glucose; fructose and vitamins B1 and B2. No difference was
found between the concentrations of those vitamins in irradiated and control samples at the
end of the storage period, whereas significant changes in sugar contents were detected
independently of the dose. In addition, physicochemical analyses investigated the evolution of
pH; total acidity; total soluble solids and ascorbic acid throughout storage. Samples from
experiment 2 were also subjected to sensory analyses for overall appearance and aroma at 4
different post-irradiation times. The results indicated that the samples irradiated with 1.0 and
1.5 kGy remained good for consumption for 20 days. Therefore it can be concluded that the
application of those doses extended the shelf life of the samples without harming their
nutritional and sensory quality. Finally, the results indicate that the dose of 1.0 kGy is the
most appropriate for the conservation of red beet among those tested. / O objetivo deste estudo foi avaliar, por meio de an?lises microbiol?gicas; qu?micas; f?sicoqu?micas
e sensoriais, os efeitos de baixas doses de radia??o gama na extens?o da vida ?til e
na garantia da seguran?a microbiol?gica da beterraba vermelha (Beta vulgaris ssp. vulgaris
L.), cultivar Early Wonder minimamente processada. Dois experimentos foram realizados, em
condi??es de campo, em ?rea experimental do Setor de Horticultura do Departamento de
Fitotecnia do Instituto de Agronomia da UFRRJ, Serop?dica, RJ, no segundo semestre de
2005. Em cada experimento, foram transplantadas 1200 mudas (40 por metro linear de
canteiro). Foram realizados ensaios f?sico-qu?micos (massa fresca; comprimento; di?metro
m?dio e teor de s?lidos sol?veis totais) da parte comest?vel (por??o tuberosa) da beterraba,
para avalia??o do est?gio de desenvolvimento das plantas, visando ? determina??o do ponto
ideal de colheita. As beterrabas dos experimentos 1 e 2 foram colhidas 104 e 73 dias ap?s o
seu transplante, respectivamente. As partes tuberosas foram minimamente processadas e
separadas em 2 grupos de amostras: controle (n?o irradiadas) e irradiadas (0,5; 1,0 e 1,5 kGy),
sendo que todas foram armazenadas a 8 ?C. Avalia??es realizadas ao longo do per?odo de
armazenamento (22 e 21 dias, nos experimentos 1 e 2, respectivamente) permitiram monitorar
a: qualidade microbiol?gica (Salmonella sp.; coliformes; contagem total de bact?rias aer?bias
mes?filas e contagem de bact?rias l?ticas); a composi??o qu?mica (determina??o dos teores
de: sacarose; glicose e frutose e vitaminas B1 e B2) e as propriedades f?sico-qu?micas (pH;
acidez total titul?vel; teor de s?lidos sol?veis totais e teor de ?cido asc?rbico). As amostras do
experimento 2 foram tamb?m submetidas a an?lises sensoriais (apar?ncia e aroma) em quatro
ocasi?es ap?s a irradia??o. Os resultados das an?lises microbiol?gicas indicaram que somente
as amostras irradiadas com 1,0 e 1,5 kGy mantiveram-se pr?prias para o consumo por 21 dias,
enquanto que as n?o irradiadas apresentaram vida ?til inferior a 7 dias. Ao fim do per?odo de
avalia??o, n?o foi observada diferen?a entre os teores das vitaminas B1 e B2 das amostras
irradiadas em rela??o ?s de controle. Os teores dos a??cares, por outro lado, sofreram
altera??es significativas ao longo do tempo, independentemente das doses aplicadas. Em
contraste, n?o foram constatadas altera??es indesej?veis nas propriedades f?sico-qu?micas
ocasionadas pela irradia??o. Os resultados das an?lises sensoriais indicaram que as amostras
irradiadas com doses de 1,0 e 1,5 kGy mantiveram-se dentro dos padr?es de aceitabilidade
por 20 dias. Consistentemente, verificou-se que a aplica??o dessas doses foi eficaz para
estender a vida ?til, sem prejudicar a qualidade nutricional ou sensorial das amostras.
Finalmente, conclui-se que a dose de 1,0 kGy mostrou-se como a mais apropriada, dentre
aquelas estudadas, para a irradia??o de beterraba vermelha minimamente processada.
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