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62 61 1 PB PDF
62 61 1 PB PDF
RESUMEN
ABSTRACT
When the minimally processed star fruit kept in modified atmosphere the shelf–life was
extended to 14 and 21 days decreasing star fruit slices browning. The changes were
studied using slices of 5 mm of thickness and state 5 of maturity, a chemical treatment
were applied previously storage in modified atmosphere and bulk as comparison during 28
days at 7 ºC and 90% of Relative Humidity. it was found the POD activity increase in
relation to the oxygen disposition in the packing, showing its maximum concentration at 7
days for bulk and 14 days for modified atmosphere, this difference is not appreciated in
PPO enzyme activity.
The inactivation of these enzymes was related to the ripening process and the pH
reduction by decrease oxygen concentration in the modified atmosphere packing,
extending fruit shelf-life during storage and keeping green colour characteristic of the
fresh-cut fruit for 21 days.
Key words: Carambola, starfruit, Averrhoa carambola L., modified atmosphere, packing,
peroxidase (POD), polyphenoloxidase (PPO).
0,00050 0,00040
0,00045 0,00035
0,00040
0,00030
0,00035
0,00030 0,00025
0,00025 0,00020
0,00020
0,00015
0,00015
0,00010 0,00010
0,00005
0,00005
0,00000
0,00000
0 7 14 21 28 0 7 14 21 28
Tiempo de Almacenamiento (días) Tiempo de Almacenamiento (días)
Granel Atm Modif. Granel Atm Modif.
12 INDICE DE RESPIRACION
11
10
8
IR (mg CO2) / Kg. h
0 7 14 21 28
Tiempo de Almacenamiento (días)
Granel Atm Modif.
Figura 2. Variación del índice de respiración de las rodajas de carambolo fresco cortado
almacenadas a granel y atmósfera modificada en función del tiempo de almacenamiento.
4,0
3,8
pH
3,6
3,4
3,2
0 7 14 21 28
Tiempo de Almacenamiento(días)
Granel Atm Modif.