36E-68 |
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G. Luna-Solano, R. Pérez-Avila, C. E. Ayala-Bautista, and D. CANTÚ-LOZANO. DEPI, Instituto Tecnológico de Orizaba, Ave. Oriente 9 número 852, Orizaba, Ver., 94320, Mexico Minimally processed fruit and vegetables are often consumed because of convenience in handling, their fresh- like quality as well as production of less waste material in the environment. Vegetable pear, ¨chayote¨ is one of vegetables produced and widely consumed in Mexico. It is one of the least expensive vegetables available, and every part of the plant is useful. There are many wild chayote types. Few cultivated species display the great diversity of shapes, sizes, ornamentation, armature, and colors as those found in chayote fruit. The main objective of this investigation was not just to study different types of fresh chayote in Mexico, but also to characterize minimally processed chayote (three types). During minimum processing of three chayote varieties color (L, hue and chroma values), specific weight, water activity, moisture, density, carbohydrates, ashes, pH measurements were made. Microbial analysis (yeast and mold count) was also performed. Chayotes of different variety (white, light green and dark green) were used. Fresh chayote was cut in slices, strips, and cubes. These samples were dipped into solutions containing citric acid (1%) for 2.5 min.. Variety of chayote was the most important factor of minimal processing for all the examined samples. Significant difference (p<0.05) in carbohydrates, moisture, ashes, density and specific weight results were detected among different varieties of chayote. No significant difference (p<0.05) in water activity and pH values were obtained. Processed samples color ((L, hue, and chroma values) was significantly affected by the chayote type. There was not growth of yeast and molds during minimal processing. Many of these nutritional microbiological and physicochemical characteristics make minimally processed chayote particularly suitable in order to use in future process.
Session 36E, Fruit & Vegetable Products: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |