Kinetics of quality changes of pumpkin (Curcurbita maxima L.) stored under isot...

• Autor(es): Gonçalves, E.M. ; Pinheiro, J. ; Abreu, M. ; Brandão, T.R.S ; Silva, C.L.M.
• Data: 2011
• Identificador Persistente: http://hdl.handle.net/10400.14/7479
• Origem: Veritati - Repositório Institucional da Universidade Católica Portuguesa
• Assunto(s): Pumpkin; Isothermal and non-isothermal frozen storage conditions; Quality; Kinetics
• Tipo de Documento: Artigo
• Idioma: Inglês

Descrição

The effects of freezing process and frozen storage at isothermal (−7, −15 and −25 °C) and non-isothermal (accelerated life testing with step-stress methodology; temperature range from −30 to −5 °C) conditions on pumpkin quality were investigated. Storage temperature conditions were selected to embrace the limits practiced in the cold chain. Quality changes, such as texture, colour CIE Lab and vitamin C (ascorbic acid) content, were evaluated for both frozen storage regimes. The freezing process (that included a pre-blanching step) and subsequent frozen storage had significant impacts on all quality parameters analysed. A fractional conversion kinetic model was adequate in colour, texture and vitamin C data fits. The storage temperature effect was successfully described by the Arrhenius law. This study shows that non-isothermal frozen storage has a marked effect on pumpkin quality.