传统和有机栽培系统中最小加工caboti南瓜的储存期和包装

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2022-03-09 DOI:10.1080/15428052.2021.1961964

Clerissa Fabielle de Assis, C. S. M. Lima, Cintia Izabela Hilatchuk, Felipe Silva Campos, Gabriela Gerhardt Da Rosa

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引用次数: 0

摘要

摘要:本研究的目的是评估三种包装和五种冷藏期对传统和有机栽培系统中最低限度加工的caboti南瓜的影响。材料在三种包装中进行最低限度的处理和调节，然后在5°C±1°C中储存，每三天评估一次，共5个周期。染色、硬度、可溶性固形物含量、可滴定酸度、SS/AT比、pH、叶绿素、类胡萝卜素、酚类化合物和水分进行了评估。由于栽培、储存和包装的管理，发现南瓜的物理化学成分存在差异。

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Storage Periods and Packaging for Minimally Processed Cabotiá Pumpkins from Conventional and Organic Cultivation Systems

ABSTRACT The objective of this study was to evaluate the influence of three types of packages and five periods of refrigerated storage on minimally processed cabotiá pumpkins from conventional and organic cultivation systems. The materials were minimally processed and conditioned in three types of packages, then stored at 5°C ± 1°C and evaluated every three days, totaling five periods. Staining, firmness, soluble solids content, titratable acidity, SS/AT ratio, pH, chlorophylls, carotenoids, phenolic compounds, and moisture were evaluated. A difference in the physicochemical composition of pumpkins was found due to the management of cultivation, storage, and packaging.

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations