Trabalho 44 – Maristella Martineli – PHYSICAL AND CHEMICAL CHARACTERIZATION OF PERSIMMON (DIOSPYROS KAKI L.) CV. ‘MIKADO’ USING DIFFERENT PACKAGINGS

poster 44

PHYSICAL AND CHEMICAL CHARACTERIZATION OF PERSIMMON (DIOSPYROS KAKI L.) CV. ‘MIKADO’ USING DIFFERENT PACKAGINGS

MARTINELI, M.1; REZENDE, C.M.1; FONSECA, M.J.O.2; SOARES, A. G.2; OLIVEIRA, A.H.2

1Universidade Federal do Rio de Janeiro, Instituto de Química

2 Embrapa Agroindústria de Alimentos

Email: maristellamartineli@yahoo.com.br

Commercialization of fruits is still made in inadequate packagings, causing mechanical injuries that reduce the shelf-life of the plant product. The aim of this study was to evaluate the influence of different packagings on the ripening and storage of persimmon (Diospyros kaki L.) cv. ‘Mikado’ under environment conditions. The packagings studied were the traditionally marketed wooden boxes (box k), corrugated cardboard boxes and a new customized option developed to pack persimmon fruits. There were no significant differences between the three packaging for weight loss, firmness, total soluble solids, sugars (glucose and fructose), titratable acidity and carotenoids. During storage, the fruits of all packagings have lost 17% of weight. Firmness achieved 3.75 N at 12 days of storage, corresponding to 63% of reduction. The total soluble solids content and titratable acidity were increased with fruit ripening, been decreasing at the end of experiments. Glucose and fructose showed means values of 6,4 and 6,8g/100g, respectively. The carotenoids identified were β-cryptoxanthin, lutein, zeaxanthin, α-carotene, β-carotene, lycopene, β-carotene 13-cis and 9-cis β-carotene. Regarding the discard of fruit, the customized packaging reduces losses considerably, reaching 16% of maximum loss for the full 12 days of storage. In the other two packagings, this value was achieved in half time. Therefore, it may infer that was possible to double the shelf-life of ‘Mikado’ persimmon, packed in the customized packaging.

Financial Support: CAPES;  Area: Food Science.

Download: Resumo Maristella Martineli (formato pdf)

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