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Master's Dissertation
DOI
https://doi.org/10.11606/D.11.1992.tde-20210918-202521
Document
Author
Full name
Shirley Aparecida Garcia Berbari
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
Piracicaba, 1992
Supervisor
Title in Portuguese
Avaliação da qualidade de algumas variedades de morango para o processo de congelação
Keywords in Portuguese
ARMAZENAMENTO
CONGELAMENTO
MORANGO
QUALIDADE DOS ALIMENTOS
VARIEDADES VEGETAIS
Abstract in Portuguese
O presente trabalho de pesquisa visou avaliar no processo de congelamento, o comportamento de quatro novas variedades de morango: Sequóia, IAC-Princesa Isabel, Reiko e Chandler. A matéria-prima e o produto final foram avaliados quanto às características físicas, químicas e sensoriais. Foram realizadas medidas objetivas de textura, cor, suculência, teor de sólidos solúveis, teor de vitamina C, pH, acidez total titulável, perda de suco por exsudação e atividade da polifenoloxidase e peroxidase. Subjetivamente foram avaliados o sabor, a textura e a cor. O preparo dos frutos para o congelamento compreendeu os procedimentos normais de limpeza, corte em metades e os tratamentos de pré-congelamento, que utilizaram: sacarose, cálcio (CaCl2), pectina e aplicação de calor. Os produtos foram acondicionados em latas com capacidade para 450g, revestidas internamente com verniz epóxi, recravadas e em seguida congelados a -25°C. O comportamento dos produtos processados foi avaliado aos 45, 90, 135 e 180 dias de armazenamento congelado. Os resultados mostraram que a variedade Chandler foi a mais adequada para o congelamento, seguida pelas variedades Reiko, Sequóia e IAC-Princesa Isabel. A variedade Chandler foi superior às demais em todos os atributos de qualidade, incluindo textura, cor e sabor. O armazenamento congelado não afetou as características químicas dos morangos e os tratamentos de pré-congelamento tiveram efeito positivo principalmente sobre a textura e sobre a quantidade do líquido exsudado durante o descongelamento dos produtos.
Title in English
Quality evaluation of some strawberry varieties for freezing
Abstract in English
The present research work was carried out to evaluate four new strawberry varieties for freezing: Sequóia, IAC-Princesa Isabel, Reiko e Chandler. The raw material and the final product were evaluated by physical, chemical and sensorial analysis. Texture, succulence, soluble solids, ascorbic acid, pH, titratable acidity, dripping losses, poliphenoloxidase and peroxidase activities were determined by objective methods. Flavor texture and color were also evaluated by sensorial methods. The raw material for processing was prepared through normal proceedings such as cleaning in running water, cut in halves and pre-freezing treatments by using sucrose, calcium chloride (CaCl2), pectin and heat treatment. The packaging of fruits was accomplished in 450g enameled cans (epoxy sanitary enamel on body and tops), sealed and frozen at -25°C. The quality of the final product was evaluated at 45, 90, 135 and 180 days of frozen storage. The results showed that variety Chandler was more adequate for freezing, followed by varieties Reiko, Sequóia and IAC-Princesa Isabel. Chandler was superior in terms of texture, color and flavor. The frozen storage did not affect the strawberries chemical characteristics and pre-freezing treatments had positive effects mainly on texture and dripping losses during the products thawing.
 
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Publishing Date
2021-09-18
 
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