Effect of the immersion in 1-Metylciclopropene on the physicochemical and physiological properties of yellow pitahaya fruit



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Artículo científico
Effect of the immersion in 1-Metylciclopropene on the physicochemical and physiological properties of yellow pitahaya fruit (Selenicereus megalanthus How) with minimum processing

Efecto de la aplicación de 1-Metilciclopropeno por inmersión sobre las características fisicas, quimicas y fisiológicas de pitahaya amarilla (Selenicereus megalanthus How) mínimamente procesada

Liliana Serna-Cock1, Diego Fernando Segura-Rojas1, y Alfredo Ayala-Aponte2

1 Facultad de Ingeniería y Administración, Universidad Nacional de Colombia sede Palmira

2 Escuela de Ingeniería de Alimentos, Universidad del Valle, Cali, Colombia

*Autor para correspondencia:lserna@unal.edu.co


Rec.: 05.04.11 Acept.: 27.10.11


Resumen
La pitahaya amarilla (Selenicereus megalanthus How) es una fruta exótica con gran potencial comercial. No obstante, sólo ha sido aprovechada comercialmente como fruta entera, sin procedimientos que le den valor agregado y mayor tiempo de vida de anaquel. En este trabajo se evaluó la aplicación de 200 mg/lt de 1-MCP (Metylciclopropene) en pitahaya amarilla mínimamente procesada (rodajas con cáscara y sin cáscara), empacada al vacío y almacenada bajo refrigeración, sobre la intensidad respiratoria y parámetros de calidad como sólidos solubles, acidez total titulable, rdida de peso, azúcares totales, firmeza y color. La aplicación de 1-MCP aumentó la producción de C02, lo cual se manifestó en mayores contenidos de sólidos solubles y azúcares totales, pero no incidió en la rdida de peso, variación de la acidez total titulable, cambios de color y retención de la firmeza. En ambos tipos de procesamientos se logró reducir durante el almacenamiento la pérdida de vitamina C.
Palabras clave: Color, firmeza, fruta tropical, sólidos soluble, tasa respiratoria, vitamina C.
Abstract
Yellow pitahaya (Selenicereus megalanthus How), is an exotic fruit with great commercial potential, it has been commercialized without using methods that add value and/or prolong its shelf-life. The effect the application of 200 mg/lt 1-MCP on the respiratory rate and quality properties of vacuum sealed minimally processed yellow pitahaya slices during shelf-life under refrigeration was evaluated. Soluble solids, total titratable acidity, weig%t loss, total sugars, firmness and color were measured in fruit slices with and without skin. The application of 1-MCP before storage increased the respiratory rate and consequently increased soluble solids and total sugars, and did not show any detrimental on weight loss, total titratable acidity, color c%anges and firmness. &owever, t%e application of 1-MCP reduced loss of vitamin C in yellow pitahaya slices with and without skin during storage time.
Key words: Color, firmness, respiratory rate, soluble solids, tropical fruit, vitamin C.


Introduction
Global changes in food habits have genera- ted a consumer sector demanding healthier, additivesfree, and fresh-like food products. Minimally processed food products have ex- perienced growing demand (Rico et al., 2007) since consumers recognize t%eir benefit and quality (Djioua et al., 2009). This tendency has stimulated research and development of new technologies focused on conservation and storage of minimally processed fruits and ve- getables (Oms-Oliu et al., 2010; Soliva-Fortuny and Martin-Belloso, 2003).

the shelf-life of yellow pitahaya (Selenicereus megalanthus How).

Yellow pitahaya is an exotic fruit with increasing worldwide acceptance due to its pleasant taste and attractive shape and color (Baquero et al., 2005). The application of 1-MCP prior to minimal processing, could be an alternative for preserving nutritional and organoleptic quality of fruits (Arias et al.,

2009; Mao et al., 2007).



The objective of this study was to assess the effect of minimal processing (slicing with and without skin) and the application of 200

-1

In minimal processing, fruits and veg-

mg.L

of 1-MCP on the respiratory rate (RR),

etables are subjected to one or more unit operations, including peeling, cutting and slicing (Hong et al., 2000). These processing operations cause the rupture of cell walls and tissues (Watada and Qi, 1999) which in turn accelerate physiological and biochemical pro- cesses such as respiration and ethylene pro- duction (Ahvenainen, 1996; Soliva-Fortuny and Martin-Belloso, 2003). Such reactions reduce fruit shelf-life due to appearance, texture, flavor, and8or aroma degradation (Ahvenainen, 1996; Rico et al., 2007).

1-methylcyclopropene (1-MCP), an ethyl- ene inhibitor, is used to extend the shelf-life and maintain the quality of plant products (Dong et al., 2002). 1-MCP reduces matura-

tion by partially blocking ethylene receptors

weig%t loss, color c%ange <=E), soluble sol-

ids (SS), total sugars, total titratable acidity

<TTX), vitamin C <ascorbic acid) and firmness of yellow pitahaya fruits.
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