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首页> 外文期刊>Revista Brasileira de Fruticultura >Temperatura de armazenamento e tipo de corte para mel?o minimamente processado
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Temperatura de armazenamento e tipo de corte para mel?o minimamente processado

机译：储存温度和切割类型，用于最少加工的蜂蜜

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摘要

The objective of this work was to determine the storage temperature and the cut type that provides the better maintenance of the quality of minimally processed melons (Cucumis melo L. var. reticulatus hybrid. Bonus II). Fruits were hand cut in 8 longitudinal slices in cold chamber at 12oC. One of the slices was divided in 3cm pieces, in the other treatment whole slices were used. The product minimally processed was packed in rigid polyethylene terephthalate tray and stored at 3, 6 and 9oC. The experimental design was completely randomized in factorial arrangement. The physical-chemical and sensorial characteristics were analyzed every 3 days during 9 days. The coloration and total soluble solids were not affected by the treatments. The product stored at 3oC had higher efficiency maintaining firmness independently of the cut type. The appearance was considered good until 9th storage day and the aroma until 6th storage day, for melons at 3oC. The flavor declined during the storage in all treatments. Minimally processed melons can be maintained until 6 days at 3oC, independently of the cut type.
机译：这项工作的目的是确定储存温度和切段类型，以更好地保持最低限度加工的甜瓜的质量（Cucumis melo L. var。reticulatus hybrid。Bonus II）。在12oC的冷藏室中将水果切成8个纵向切片。将一个切片切成3厘米的片，在其他处理中使用整个切片。将经过最少加工的产品包装在硬质聚对苯二甲酸乙二醇酯托盘中，并在3、6和9oC下储存。实验设计完全随机化为因子排列。在9天内每3天分析一次理化和感官特征。颜色和总可溶性固体不受处理的影响。储存在3oC下的产品具有更高的效率，可保持紧实度，而不受切割类型的影响。在3oC的温度下，直到第9个储藏日，其外观一直被认为是良好的，直到第6个储藏日，其香气才被认为是良好的。在所有处理过程中，风味均下降。可以将经过最少加工的甜瓜在3oC的温度下保持6天，与切工类型无关。

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