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Shelf life of minimally processed guavas stored in modified atmosphere packages.

[In Portuguese. / En portugais.]

Author(s) : PEREIRA L. M., RODRIGUES A. C. C., SARANTÓPOULOS C. I. G. de L., et al.

Type of article: Article

Summary

The effects of modified atmosphere packaging and osmotic dehydration on the shelf life of guava (cv. Paluma) fruits were studied. Fruits subjected to mild osmotic dehydration were packed in polyethylene terephthalate (PET) trays and stored at 5 °C. Non-treated fruits packed in PET trays and in atmospheric air were used as controls. Weight loss, microbial spoilage and the physicochemical characteristics of fruits, and oxygen and carbon dioxide concentrations inside the packages were evaluated during shelf life. The combination of storage temperature, passive modified atmosphere storage, and osmotic dehydration provided a 24-day shelf life to minimally processed fruits, resulting in lower microbial spoilage, and better sensorial attributes and consumer acceptance than the control.

Details

  • Original title: [In Portuguese. / En portugais.]
  • Record ID : 2005-0764
  • Languages: Portuguese
  • Source: Ciênc. Tecnol. Aliment. - vol. 23 - n. 3
  • Publication date: 2003

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