36E-38 |
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L. VARGAS-VARGAS1, A. R. Centurion-Yah2, J. Tamayo-Cortez1, E. Tamayo-Canul1, C. Saucedo-Veloz3, I. R. Rivas-Ruiz4, and E. Sauri-Duch5. (1) Food Science and Technology Dept., Instituto Tecnologico de Merida, Merida, Yucatan, 97119, Mexico, (2) Fod Science and Technology, Instituto Tecnologico de Merida, Merida, Yucatan, 97118, Mexico, (3) Postharvest, Colegio de Postgraduados, Montesillo, Texcoco, Mexico, (4) División de Estudios de Posgrado e Investigación, Instituto Tecnológico de Mérida, Av. Tecnológico s/n Km. 5 carretera Mérida-Progreso, Mérida, 97118, Mexico, (5) Food Science and Technology Dept., Insituto Tecnologico de Merida, Km. Carr. Merida-Progreso. Mérida, Yucatan, Merida, 97118, Mexico Pitahaya (Hylocereus undatus) is an important tropical fruit harvested in Yucatan, Mexico. International marketing of tropical and exotic fruits has been increasing significantly. The objective of this study was to evaluate the change on quality of pitahaya slices stored at low temperatures under conditions of modified atmosphere. Fruits of pitahaya with 70% of their peel with its characteristic red color and free of damages were harvested. The fruits were manually peeled with a knife and 4 or 5 slices of of approximately 1 cm of thickness were cut. All slices were soaked during 5 minutes in a solution at 4º C with 500 ppm chlorine, 1% ascorbic acid and 1% calcium chloride. They were stored at 4 and 8º C under conditions of automodified atmosphere using 3 plastic films: low density polyethylene (LDPE), polyvinyl chloride (PVC) and polypropilene (PP). Samples of these products were taken out after 0, 7, 14, 21, 28 and 35 days of storage and changes of concentration of O2, CO2, total acidity, loss of weight, pH, stability and general acceptance were studied. The highest modification in the composition of the atmosphere was gotten with PP films at both storage temperature, 4 and 8º C, followed by PVC and LDPE films. The use of PP films at 4º C was effective in order to maintain the quality and the acceptance of pitahaya slices, slowing down the loss of acidity, the growth microorganisms, the change of texture, and the loss of weight, and getting a product with a longer shelf life, at least of 28 days.
Session 36E, Fruit & Vegetable Products: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |