Avaliação da vida de prateleira do mamão “formosa” minimamente processado acrescentado de antioxidantes

Abstract

The minimally processed product is more convenient, and allows a better use and add value to the fruit. This study aimed to evaluate the physical and chemical quality of papaya “Formosa” minimally processed added antioxidant. After preparation papayas were packaged and stored for 24, 48, 72 and 96 hours at 5 and 10 ° C. In parallel was performed the addition of citric acid and ascorbic acid, both at a concentration of 2%, and performed the physical-chemical analysis according to the methodologies proposed by the Institute Adolfo Lutz. There were significant differences by Tukey test at 5% significance in the analysis of acidity between the different treatments. The sample treated with citric acid showed higher acidity, then treated with ascorbic acid and control treatment. The analysis of soluble solids, the control treatment differed from with ascorbic acid and citric acid, the latter did not differ. Increasing pH with storage time when the papaya was treated with ascorbic acid and citric acid. Was conclude that some physical and chemical characteristics of papaya "Formosa" are changed to treatment with antioxidants such as soluble solids and acidity.