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Please use this identifier to cite or link to this item: http://hdl.handle.net/10400.5/471

Title: Metodologias integradas para a conservação de kiwi minimamente processado
Authors: Barros, Sara Maria Martins Beirão da Costa Teixeira de
Advisor: Martins, Margarida Moldão
Empis, José Manuel Abecassis
Keywords: actinidea deliciosa
processamento minimo
pectina metilesterase
tratamento térmico
Issue Date: 2007
Abstract: The main objective of the present work was the development of methodologies able to increase and/or maintain the quality of minimally processed kiwifruit during storage. Several treatments were tested at different steps of fresh-cut kiwifruit production process. Fruit maturity stage was a key factor determining both fruit ability for minimal processing and the appropriate treatment selection for appliance. Moderate heat treatments, applied to whole fruit, were efficient in preserving firmness of ready-to-eat kiwifruit during storage, but fruits must be at a firm ripe stage. Heat treatment that conduces to better results was 45 ºC/25 min. The beneficial effect of this treatment could be enhanced with calcium dips but, the synergistic effect between treatments is only observed if the treatments were done sequentially. Pectin methylesterase activation by heat treatment with calcium pectates formation was the main mechanism involved in fruit slices firmness maintenance. From tested methods, UV-C treatment was the most effective in reducing microbial loads of minimally processed kiwifruit, maintaining the levels always below the recommended limits. This treatment also induced fruit physiology changes allowing a better retention of fruit slices firmness during storage.
Description: Doutoramento em Engenharia Agro-Industrial -Instituto Superior de Agronomia
URI: http://hdl.handle.net/10400.5/471
Appears in Collections:BISA - Teses de Doutoramento / Doctoral Thesis

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