Maintaining postharvest quality of aromatic peppers (Capsicum chinense) stored under modified atmosphere and refrigeration

Journal of Biotechnology and Biodiversity

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Title Maintaining postharvest quality of aromatic peppers (Capsicum chinense) stored under modified atmosphere and refrigeration
Manutenção da qualidade pós-colheita de pimenta de cheiro (Capsicum chinense) armazenadas sob atmosfera modificada e refrigeração
 
Creator Santos, Raoni Peruch Lemos dos
Carvalho, Elisângela Elena Nunes
Brito, Thyago Rodrigues do Carmo
Leal, Tarcísio Castro Alves de Barros
Neto, Adriana Augusta
Ribeiro, Glauber Ronery dos Santos
Barbosa, Thiago Ferreira
 
Subject color
packaging
volatile compounds
cor
embalagem
compostos voláteis
 
Description The goal of this study was to evaluate the effect of three different types of packaging on the life of de aromatic peppers (Capsicum chinense) stored under refrigeration for 10 days. The aromatic peppers were harvested, taken to the laboratory, selected, washed, sanitized and stored in different packaging in BOD (8 ± 1ºC, 90 ± 5% RH) for 10 days. The experimental design was completely randomized (CRD) in factorial scheme 3x6, with three different packaging (Styrofoam tray (15x15x3cm) coated with PVC, 14 micron, bag of polyethylene and polystyrene cup with 500ml) and 6 times storage (0, 2, 4, 6, 8 and 10 days). Analyses carried out every two days were: weight loss, firmness, color, identification of volatile compounds and evaluation of external appearance. Regardless of the package kept the peppers color and flavor. The package consists of a Styrofoam tray covered with cling film provides greater weight loss and strength and therefore less suitable for storage at 8°C de aromatic peppers.
O objetivo deste trabalho foi avaliar o efeito de três diferentes tipos de embalagens sobre a vida útil de pimentas de cheiro (Capsicum chinense) armazenadas sob refrigeração, por 10 dias. As pimentas foram colhidas, levadas ao laboratório, selecionadas, lavadas, sanificadas e armazenadas nas diferentes embalagens em BOD (8 ±1ºC, 90 ±5% RH) por 10 dias. O delineamento experimental utilizado foi inteiramente casualizado (DIC), em esquema fatorial 3x6, sendo 3 embalagens diferentes (bandeja de isopor (15x15x3cm) recoberta com PVC, 14 micras, saquinho de polietileno e copinho de Poliestireno com 500ml de volume) e 6 tempos de armazenamento (0, 2, 4, 6, 8 e 10 dias). As análises realizadas a cada dois dias foram: perda de massa, firmeza, coloração, identificação dos compostos voláteis e avaliação da aparência externa. Independente da embalagem as pimentas mantiveram cor e aroma. A embalagem constituída por bandeja de isopor recoberta por filme PVC determina maior perda de massa e firmeza, sendo, portanto a menos indicada para o armazenamento a 8°C de pimentas de cheiro.
 
Publisher Universidade Federal do Tocantins - UFT
 
Date 2019-02-15
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
application/epub+zip
 
Identifier https://sistemas.uft.edu.br/periodicos/index.php/JBB/article/view/7367
10.20873/jbb.uft.cemaf.v7n1.santos
 
Source Journal of Biotechnology and Biodiversity; v. 7 n. 1 (2019): Journal of Biotechnology and Biodiversity; 241-248
2179-4804
 
Language por
 
Relation https://sistemas.uft.edu.br/periodicos/index.php/JBB/article/view/7367/15722
https://sistemas.uft.edu.br/periodicos/index.php/JBB/article/view/7367/15864
 
Rights Copyright (c) 2019 Journal of Biotechnology and Biodiversity
 

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