SciELO - Scientific Electronic Library Online

 
vol.28 número4Propiedades Reológicas de la Pulpa de Papaya (Carica papaya) índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados

Journal

Artigo

Indicadores

Links relacionados

  • Em processo de indexaçãoCitado por Google
  • Não possue artigos similaresSimilares em SciELO
  • Em processo de indexaçãoSimilares em Google

Compartilhar


Información tecnológica

versão On-line ISSN 0718-0764

Resumo

DUSSAN-SARRIA, Saúl; GAONA-ACEVEDO, Andrés Felipe  e  HLEAP-ZAPATA, Jose Igor. Effect of use of Antioxidants on Green Plantain Slices Dominico-Harton (Musa AAB Simmonds). Inf. tecnol. [online]. 2017, vol.28, n.4, pp.03-10. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642017000400002.

The physicochemical properties, pulp firmness and browning index of fresh-cut green plantain (Musa AAB Simmonds) were evaluated during 21 days of storage at a temperature of 11 ± 2 ° C and 92 ± 2% relative humidity. Green plantain is one of the fruits of largest production and consumption in Colombia. However, when the fruit suffers mechanical damages, such as cuts, changes occur in appearance and taste, due to the metabolic activity commonly found in climacteric crop. The green plantain (physiologically mature) was sanitized with chlorinated water, the peel was removed, cut in slices, immersed in antioxidant solutions of L-cysteine 0.5% (w/v), citric acid 0.92% (w/v) and control (without immersion) and conditioned in polyethylene vacuum bags and PET boxes. During storage it was found that the slices treated with citric acid and L-cysteine prevented enzymatic browning and when conditioning in vacuum bags the conservation is prolonged in at least 21 days.

Palavras-chave : fresh-cut green plantain; Musa AAB Simmonds; enzymatic browning; antioxidant.

        · resumo em Espanhol     · texto em Espanhol     · Espanhol ( pdf )

 

Creative Commons License Todo o conteúdo deste periódico, exceto onde está identificado, está licenciado sob uma Licença Creative Commons