Temperatura e tipo de preparo na conserva??o de produto minimamente processado de abacaxi-'Pérola'

摘要

The aim of the present study was to determine the effects of two types of preparation ("roundels" and "halves") and of different storages temperatures (3oC, 6oC and 9oC) on the preservation of the minimally processed product of 'Pérola' pineapples. The fruits, after being selected, washed and disinfected with chlorine, were stored for 12 h at 10oC, before being processed under hygienic conditions, packaged in polyethylene terephthalate trays ("roundels") or in styrofoam trays covered with a stretchable polyvinyl chloride film ("halves"), and stored for up to 12 days. The products were evaluated regarding the evolution of the internal atmosphere in the packaging, respiration, quantity of juice drained, and the development of fresh mass and appearance. During the storage period, tests were made for consumer acceptability, at the start of the study and while appearance and microbiological analysis allowed. The presence of mesophilic bacteria and fecal and total coliform bacteria was determined every three days. During storage, the percentage of O2 in the packages showed a decrease, while that of CO2 increased up to 20% for the "halves" and up to 1.86% for the "roundels." The extent of the cuts in the preparation had a direct influence on respiration, as with the losses of juice and fresh mass. The temperature influenced the respiration and was a limiting factor in the product's shelf life, since the products stored at 9oC were preserved for 6 days, while those kept at 3oC and 6oC, for up to 9 days.