Influência de alguns métodos de processamento na qualidade da maça em pedaços: III - variedade Rome Beauty

Nogueira, João Nunes

doi:10.1590/S0071-12761976000100045

Resumos

Este trabalho teve como objetivo o estudo da influência de armazenamento prévio, de tratamentos para evitar o escurecimento enzímico (branqueamento, SO2 e ácido ascórbico) e de métodos de processamento (appertização, congelação e liofilização) na qualidade da maçã em pedaços da variedade Rome Beauty. Após seu recebimento na planta piloto, metade das frutas foi imediatamente processada, permanecendo o restante armazenado por seis semanas a 4,4°C para ser posteriormente processado. O melhor tratamento para a variedade em estudo, foi a combinação branqueamento-congelação para todos os atributos de qualidade, exceto para cor com seis semanas de armazenamento prévio, em que a combinação SO2-liofilização foi superior. De um modo geral, a congelação foi o método de processamento mais adequado. Para a congelação, o branqueamento e o SO2 foram considerados os melhores tratamentos para evitar o escurecimento enzímico. O armazenamento prévio teve alguma influência na qualidade da maçã em pedaços, de modo que, as amostras correspondentes à parte não armazenada foram superiores para quase todos os atributos de qualidade.

The objective of this paper was to study the influence of storage, browning treatments (blanching, SO2 and ascorbic acid) and processing methods (canning, freezing and freeze-dryng) on the quality of apple slices of the variety Rome Beauty. Immediately upon arrival at the pilot plant, half of the fruits was processed and the remainder was held in storage for six weeks at 4.4°C to be processed later. The best treatment for the variety under study was the blanching-freezing combination for all attributes of quality, except for color at six week storage, in which the SO2-fteezing combination was superior. In general, freezing was the most suitable processing method used. For freezing, blanching and SO2 were considered the best browning treatments. Storage had some influence on the quality of apple slices, so that the zero week storage samples were judged superior for almost all attributes of quality.

Influência de alguns métodos de processamento na qualidade da maça em pedaços: III - variedade Rome Beauty^* * Trabalho realizado, na Universidade Estadual de Ohio, USA, com o auxílio financeiro do Convênio USAID/OSU/ESALQ

Influence of some processing methods on the quality of apple slices: III - variety Rome Beauty

João Nunes Nogueira

Professor Assistente Doutor, Depto. de Tecnologia Rural, ESALQ, USP

RESUMO

Este trabalho teve como objetivo o estudo da influência de armazenamento prévio, de tratamentos para evitar o escurecimento enzímico (branqueamento, SO₂ e ácido ascórbico) e de métodos de processamento (appertização, congelação e liofilização) na qualidade da maçã em pedaços da variedade Rome Beauty. Após seu recebimento na planta piloto, metade das frutas foi imediatamente processada, permanecendo o restante armazenado por seis semanas a 4,4°C para ser posteriormente processado.

O melhor tratamento para a variedade em estudo, foi a combinação branqueamento-congelação para todos os atributos de qualidade, exceto para cor com seis semanas de armazenamento prévio, em que a combinação SO₂-liofilização foi superior. De um modo geral, a congelação foi o método de processamento mais adequado. Para a congelação, o branqueamento e o SO₂ foram considerados os melhores tratamentos para evitar o escurecimento enzímico. O armazenamento prévio teve alguma influência na qualidade da maçã em pedaços, de modo que, as amostras correspondentes à parte não armazenada foram superiores para quase todos os atributos de qualidade.

SUMMARY

The objective of this paper was to study the influence of storage, browning treatments (blanching, SO₂ and ascorbic acid) and processing methods (canning, freezing and freeze-dryng) on the quality of apple slices of the variety Rome Beauty. Immediately upon arrival at the pilot plant, half of the fruits was processed and the remainder was held in storage for six weeks at 4.4°C to be processed later.

The best treatment for the variety under study was the blanching-freezing combination for all attributes of quality, except for color at six week storage, in which the SO₂-fteezing combination was superior. In general, freezing was the most suitable processing method used. For freezing, blanching and SO₂ were considered the best browning treatments. Storage had some influence on the quality of apple slices, so that the zero week storage samples were judged superior for almost all attributes of quality.

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LITERATURA CITADA

Entregue para publicação em 16-12-1976

BOUCHILLOUX, S. 1962 — Enzymatic browning reactions. In : RUNECKLES, V.C., ed. - Plant Phenolics and their Industrial Significance. Proceedings of a symposium of The Plant Phenolics Group of North America, p. 1-14.
BRAVERMAN, J.B.S., 1963 - Introduction to the Biochemistry of Foods. Elsevier Publ. Co., New York.
CALDWELL, J.S., C.W. CULPEPPER & K.D. DEMAREE, 1955 - Quality of frozen apples related to variety and ripeness. Agr. and Food Chem., 3:513-18.
CORSE, J., 1964 — The enzymatic browning of fruits and vegetables. In: RUNECKLES. V.C., ed. — Phenolics in Normal and Diseased fruits and vegetables. Proceedings of a symposium of The Plant Phenolics Group of North America, p. 41-42.
DALRYMPLE, D.G. & I.C. FEUSTEL, 1965. Recent developments in the production and marketing of apple sauce and slices. U. S. Department of Agriculture, July. 71 pp.
DAVIS, D.R., 1961 — Variety and pretreatment of fruit important for frozen pies. Ohio Farm and Home Res., march-april. p. 27-28.
DAWSON, E.H., 1964 — Sensory testing guide for panel evaluation of foods and beverages. Food Technol., 18:25-31.
GALLANDER, J.F., 1965 -Influence of variety and storage on the quality of canned apple slices. Research Summary, 2:69-72.
GOMES, F.P., 1970 - Curso de Estatística Experimental, E.S.A. "Luiz de Queiroz", p. 29-41.
GOULD, W.A., 1968 - Quality Evaluation and Control Manual for Fruits, Vegetables and Related Foods. .Columbus, OSU, Department of Horticulture and Forestry. 126 pp.
GULLETT, E.A., 1957-1958 — Control of browning in frozen apple slices. Report of the Horticultural Expt. Sta. and Products Laboratory, Vineland, Ontario, Canada, p. 143-150.
HOPE, G.H., 1961 — The use o>f antioxidants in canning apple halves. Food Technol., 15:548-50.
KRAMER, A. & B.A. TWIGG, 1966 - Fundamentals of Quality Control for the Food Industry. The AVI Publ. Co., Connecticut. 541 pp.
LEWIS, T.L. & D. MARTIN, 1965 — Protein nitrogen content and phosphorylative activity of apple during ripening and senescense. Aust. Journ. Biol. Sci., 18 :1093-1101.
LUYET, B.J., 1961 - Effect of freezing rates on the structure of freeze-dried materials and on the mechanism of rehydratation. In: FISHER, F.R., ed. Freeze-drying of Foods. Procedings of a conference at Chicago, Illinois, p. 194-211.
MARTIN, D., T.L. LEWIS & J. CERNY, 1967 — Nitrogen metabolism during storage in relation to the breakdown of apples. Changes in protein nitrogen level in relation to incidence. Aust. Journ. Agr. Res., 18:271-78.
McDERMOTT, I.E., M.B. TRILLING & F.W. NICOLAS, 1967 — Food for Modem Living. J.B. Lippincott Co., Philadelphia and New York. p. 478-83.
PONTING, J.D., 1960 — The control of enzymatic browning of fruits. In: SCHULTZ, H.W., ed. — Food Enzymes. The AVI Publ. Co., p. 105-124.
SALUNKHE, D.K., L.E. OLSON & F.S. NURY, 1965 — Chemistry of quality in fruits and fruit products. Farm and Home Sci., September, p. 66-70.
STERLING, C, 1968 — Effect of low temperature on structure and firmness of apple tissue. Journ. Food Sci., 33:577-80.
UNITED STATES DEPARTMENT OF AGRICULTURE, 1945 - Commercial preparation and freezing preservation of sliced apples. Western Regional Res. Lab., Albany, California. 7. pp.
WILLS, R.B.H., 1968 — Influence of water loss on the loss of volatiles by apples. Journ. Sci. Food and Agr., 19:354-56.

*

Trabalho realizado, na Universidade Estadual de Ohio, USA, com o auxílio financeiro do Convênio USAID/OSU/ESALQ

Datas de Publicação

Publicação nesta coleção
29 Maio 2012
Data do Fascículo
1976

Histórico

Recebido
16 Dez 1976

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

[1] BOUCHILLOUX, S. 1962 — Enzymatic browning reactions. In : RUNECKLES, V.C., ed. - Plant Phenolics and their Industrial Significance. Proceedings of a symposium of The Plant Phenolics Group of North America, p. 1-14.

[2] BRAVERMAN, J.B.S., 1963 - Introduction to the Biochemistry of Foods. Elsevier Publ. Co., New York.

[3] CALDWELL, J.S., C.W. CULPEPPER & K.D. DEMAREE, 1955 - Quality of frozen apples related to variety and ripeness. Agr. and Food Chem., 3:513-18.

[4] CORSE, J., 1964 — The enzymatic browning of fruits and vegetables. In: RUNECKLES. V.C., ed. — Phenolics in Normal and Diseased fruits and vegetables. Proceedings of a symposium of The Plant Phenolics Group of North America, p. 41-42.

[5] DALRYMPLE, D.G. & I.C. FEUSTEL, 1965. Recent developments in the production and marketing of apple sauce and slices. U. S. Department of Agriculture, July. 71 pp.

[6] DAVIS, D.R., 1961 — Variety and pretreatment of fruit important for frozen pies. Ohio Farm and Home Res., march-april. p. 27-28.

[7] DAWSON, E.H., 1964 — Sensory testing guide for panel evaluation of foods and beverages. Food Technol., 18:25-31.

[8] GALLANDER, J.F., 1965 -Influence of variety and storage on the quality of canned apple slices. Research Summary, 2:69-72.

[9] GOMES, F.P., 1970 - Curso de Estatística Experimental, E.S.A. "Luiz de Queiroz", p. 29-41.

[10] GOULD, W.A., 1968 - Quality Evaluation and Control Manual for Fruits, Vegetables and Related Foods. .Columbus, OSU, Department of Horticulture and Forestry. 126 pp.

[11] GULLETT, E.A., 1957-1958 — Control of browning in frozen apple slices. Report of the Horticultural Expt. Sta. and Products Laboratory, Vineland, Ontario, Canada, p. 143-150.

[12] HOPE, G.H., 1961 — The use o>f antioxidants in canning apple halves. Food Technol., 15:548-50.

[13] KRAMER, A. & B.A. TWIGG, 1966 - Fundamentals of Quality Control for the Food Industry. The AVI Publ. Co., Connecticut. 541 pp.

[14] LEWIS, T.L. & D. MARTIN, 1965 — Protein nitrogen content and phosphorylative activity of apple during ripening and senescense. Aust. Journ. Biol. Sci., 18 :1093-1101.

[15] LUYET, B.J., 1961 - Effect of freezing rates on the structure of freeze-dried materials and on the mechanism of rehydratation. In: FISHER, F.R., ed. Freeze-drying of Foods. Procedings of a conference at Chicago, Illinois, p. 194-211.

[16] MARTIN, D., T.L. LEWIS & J. CERNY, 1967 — Nitrogen metabolism during storage in relation to the breakdown of apples. Changes in protein nitrogen level in relation to incidence. Aust. Journ. Agr. Res., 18:271-78.

[17] McDERMOTT, I.E., M.B. TRILLING & F.W. NICOLAS, 1967 — Food for Modem Living. J.B. Lippincott Co., Philadelphia and New York. p. 478-83.

[18] PONTING, J.D., 1960 — The control of enzymatic browning of fruits. In: SCHULTZ, H.W., ed. — Food Enzymes. The AVI Publ. Co., p. 105-124.

[19] SALUNKHE, D.K., L.E. OLSON & F.S. NURY, 1965 — Chemistry of quality in fruits and fruit products. Farm and Home Sci., September, p. 66-70.

[20] STERLING, C, 1968 — Effect of low temperature on structure and firmness of apple tissue. Journ. Food Sci., 33:577-80.

[21] UNITED STATES DEPARTMENT OF AGRICULTURE, 1945 - Commercial preparation and freezing preservation of sliced apples. Western Regional Res. Lab., Albany, California. 7. pp.

[22] WILLS, R.B.H., 1968 — Influence of water loss on the loss of volatiles by apples. Journ. Sci. Food and Agr., 19:354-56.

Brasil

Brasil

Influência de alguns métodos de processamento na qualidade da maça em pedaços: III - variedade Rome Beauty

Influence of some processing methods on the quality of apple slices: III - variety Rome Beauty

Resumos

Datas de Publicação

Histórico