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OALib Journal期刊
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Caracteriza o física e química de duas cultivares cebola armazenadas sob refrigera o Physical and chemical characterizatics of two cultivars of onion during refrigerated storage

Keywords: Allium cepa L. , bolbos de cebola , qualidade , refrigera o , Allium cepa L. , onion bulbs , quality , refrigeration

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Abstract:

O objetivo desta pesquisa foi caracterizar fisica e químicamente cultivares de cebola CNPH 6400 e óptima durante o armazenamento refrigerado. Bolbos foram colhidos, submetidos à cura, selecionados e, em seguida armazenados por 60 dias. A cada 10 dias, analisou-se perda de massa fresca, firmeza, cor, sólidos solúveis totais (SST), acidez titulável total (ATT) e pungência. Observou-se, durante o armazenamento, aumento de 3% e 2% para perda de massa fresca, 57% e 50% para brilho, 6% e 22% para redu o de firmeza, 16% e 12% para SST e 28% e 14% para ATT nas cvs CNPH 6400 e óptima, respectivamente. Verificou-se ainda, valores maiores de a* para CNPH 6400 e maiores valores de b* para óptima. Ao final do armazenamento, a pungência foi 2 vezes maior na CNPH 6400 em rela o à óptima. Concluiu-se que as cebolas tiveram altera es significativas em suas características, sendo estas dependentes da cultivar e do tempo de armazenamento. The objective of this research was to comapre bulb physical and chemical characteristics of onion cvs. CNPH 6400 and óptima during refrigerated storage. Bulbs were collected, subjected to a cure, selected, and then stored for 60 days. Every 10 days, we analyzed weight loss, firmness, color, total soluble solids (SST), total acidity (ATT) and pungency. It was observed during storage, increased 3% and 2% weight loss, 57% and 50% for brightness, 6% and 22% reduction of firmness, 16% and 12% for SST and 28% and 14% for ATT in CNPH 6400 and óptima cvs, respectively. Higher a* values were found for cv. CNPH 6400 while cv. óptima had higher b* values. At the end of the storage period, the pungency was 2 as often greater in the cv. CNPH 6400 in relation to the cv. óptima. It was concluded that the onions suffered significant changes in their physical and chemical characteristics which were dependent on the cultivar analyzed and storage time elapsed.

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