Armazenamento de abacaxi minimamente processado tratado com ácido ascórbico
Keywords:
Smooth cayenne, temperatura, embalagemAbstract
Este trabalho foi realizado com o objetivo de avaliar o comportamento de abacaxis minimamente processados tratados com ácido ascórbico e embalados em potes de poliestireno durante 10 dias de armazenamento nas temperaturas de 5, 9, 12 e 15°C. Determinou-se a perda de peso, os sólidos solúveis totais (°Brix), o ácido ascórbico, a acidez total titulável e a matéria seca. O delineamento experimental utilizado foi o fatorial com quatro temperaturas, seis tempos de armazenamento (0, 2, 4, 6, 8 e 10 dias) e 3 repetições. Dos resultados obtidos, concluiu-se que as amostras armazenadas a 5°C mantiveram estatisticamente o mesmo valor da perda de peso, dos sólidos solúveis totais, da acidez total titulável e da matéria seca durante o armazenamento. De forma geral as amostras armazenadas a 15°C tiveram as maiores alterações.
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