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Quality of grated carrot (var. Nantes) packed under vacuum
Rocha, Ada MCN; Ferreira, João FFC; Silva, Ângelo MM; Almeida, Gonçalo N; Morais, Alcina MMBThe quality of grated carrot (variety Nantes) was evaluated throughout 10 days of storage in two different atmospheres: air and vacuum at 2 ◦C. The parameters of quality were microbiological and physico-chemical. Sensory evaluation of vacuum-packed grated carrots was performed after the microbiology study. The objective was to study the use of a vacuum for preservation of this type of product. The use of a vacu...
Physicochemical changes during strawberry development in the field compared wit...
Nunes, M. Cecilia N.; Brecht, Jeffrey K; Morais, Alcina MMB; Sargent, Steven A‘Chandler’, ‘Oso Grande’ and ‘Sweet Charlie’ strawberry cultivars were harvested at four stages of color development ranging from color break to full red and stored in the dark for 8 days at 1 ◦C. Changes in the physical and chemical characteristics of fruit during storage were compared with those occurring during development in the field. Strawberry fruit harvested at the three-quarters colored and full red st...
Sensorial and physicochemical quality responses of pears (cv Rocha) to long-ter...
Galvis-Sánchez, Andrea C; Fonseca, Susana C; Morais, Alcina MMB; Malcata, F XavierPears (cv Rocha) kept under controlled atmospheres (CA) and air were evaluated after longterm storage in terms of sensory attributes and physicochemical parameters, namely colour, firmness, polyphenoloxidase (PPO) activity and concentration of hydroxycinnamic compounds. The CA conditions were all combinations of 2 and 4% (v/v) O2 with 0.5 and 1.5% (v/v) CO2. Storage under CA conditions produced a beneficial eff...
Polyphenoloxidase activity and total phenolic content as related to browning of...
Rocha, Ada MCN; Morais, Alcina MMBPhenolic content, polyphenoloxidase (PPO) activity and browning have been reported by different authors to vary in different ways, depending on cultivar, picking maturity, storage conditions, etc. Numerous authors have attempted to correlate browning results with the phenolic content and/or enzymatic activity of apples, but data published in the literature are divergent as to which of the two factors, ie the en...
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