Evaluation of shelf life of Formosa papaya (Carica papaya L.) minimally processed using coating of cassava starch and essential clove oil.

Felipe Mateus Silva Holsbach, S. Pizato, Nayane Tinno Fonteles, Pâmela Davalos de Souza, R. Pinedo, William Renzo Cortez-Vega
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引用次数: 2

Abstract

The objective of the present work was to evaluate the quality of minimally processed papaya using different concentrations of cassava starch, glycerol and clove essential oil as edible coatings. The papayas were washed, peeled, cut, submerged in the coatings and drained. They were stored in PET packaging for 15 days at 4 °C. Five treatments were obtained: T1 - Control (papaya without coating); T2 – 30% starch, 20% glycerol and 0.5% clove essential oil; T3 - 30% starch, 30% glycerol and 0.5% clove essential oil; T4 - 30% starch, 20% glycerol and 1% clove essential oil; T5 – 30% starch, 30% glycerol and 1% clove essential oil. T1 had the highest mass loss (7.92%) and T4, which lost the least (4.70%). The texture values oscillated as the storage days. In relation to the luminosity, the values decreased with the passing of storage days. T4 was the best in relation to inhibition of psychrotrophic microorganisms and molds and yeasts. Sensorially the T4 treatment was the one that obtained the highest notes at the end of the days of storage. Thus, the T4 treatment was the most efficient to maintain the quality of the papaya.
木薯淀粉与丁香精油包覆法对台湾木瓜保鲜期之评价。
采用不同浓度的木薯淀粉、甘油和丁香精油作为可食用涂层,对低加工木瓜的品质进行了评价。木瓜被洗净、去皮、切开、浸泡在涂层中并排干水分。它们在PET包装中在4°C下保存15天。得到5种处理:T1 -对照(未包衣的木瓜);T2 - 30%淀粉、20%甘油、0.5%丁香精油;T3 - 30%淀粉、30%甘油、0.5%丁香精油;T4 - 30%淀粉、20%甘油、1%丁香精油;T5 - 30%淀粉,30%甘油和1%丁香精油。T1的质量损失最大(7.92%),T4的质量损失最小(4.70%)。纹理值随存储天数的变化而变化。与光度有关,随贮藏天数的增加,其值逐渐减小。T4对冷养微生物、霉菌和酵母菌的抑制效果最好。从感官上看,T4处理在贮藏结束时获得了最高的音调。由此可见,T4处理对保持木瓜品质最有效。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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