Atmosfera modificada ativa na conserva??o de berinjela minimamente processada

摘要

The aim of this work was to evaluate effects of different gas concentrations (O 2 and CO 2 ) on conservation of minimally processed eggplants. The eggplants were sanitized, processed and packed in nylon + transparent polyethylene. The vegetables were submitted to modified atmospheres (T1= atmospheric air; T2= vacuum; T3= 4% O 2 and 5% CO 2 ; T4= 4% O 2 and 6% CO 2 ; T5= 4% O 2 and 7% CO 2 ; T6= 4% O 2 and 8% CO 2 ). The minimally processed eggplants were kept at 5±1°C and 90±1% RH, for 10 days. After 0, 2, 4, 6, 8 and 10 days of storage, fresh weight loss, respiratory rate, color, soluble solids (SS), titratable acidity (TA), pH, SS/TA ratio, visual analysis and purchase intent were determined. We used completely randomized experimental design, in a factorial scheme 6x6 (atmosphere x days of conservation). The atmosphere with higher CO 2 concentration (8%) reduced the respiratory rate more intensely. The minimally processed eggplant maintained at 4% O 2 + 6% CO 2 obtained better grades on the visual analysis and purchase intention, with 10-day storage period. The vacuum was not recommended to keep minimally processed eggplant refrigerated under the studied conditions.