Efeito combinado de agentes antioxidantes e uso de cobertura de amido na vida útil de brócolis (Brassica Oleracea L. Var. Itálica) minimamente processado

Abstract

The righ respiratory rate, inappropriate addition and use of transport is not are factors that cause broccoli to lose quality quickly contributing to its high perishability. In addition to cleaning and using appropriate packaging, efforts have been made to stabilize the product and incease the quality of broccoli. In this sense, this study aimed to evaluate the effects of citric acid, EDTA and/or corn starch coating on the shelf life of broccolli.Six treatments were elaborated: T1 (broccoli washed and sanitized – control); T2 (immersion in 1,% (v/v) citric acid solution); T3 (application ofcom starch coating), T4 (immersion in a solution of 1,0% (v/v) of citric acid, followed by application of a coating of corn starch coating). For ali treatments, processed broccoli was packed in polyethyene terephthalate packages and stored under refrigeration at 8 ± 2 ° C for 21 days immerdiately after preparation and during 21 days of storage on days 0,2,4,7,9,11,14,16, 18 and 21 the following analyzes were carried out visual, appearance color eltexture mass titrable acidity and texture 4 repetitions were carried out for each treatment and the results of the analyzes were presented as mean standard deviation, for each of the times. Na analysis of variance (ANOVA) is performed at the level of 5% of significance for the variables mass loss pH, titratable acidity and texture, in order to statistically compare the treatment at eachtime point. If a significant difference (p<0,05) was observed between treatments, at eachtime point, a Tukey test was performed, at 5% significance level. When comparing the physical and Chemical aspects, it is noted thar afther the 11th day of storange the samples showed signs of senescencce, well that the results were taken int account until that time. When comparing the percentages of mass loss (%) t1 proved to be more effective. Among the treatments T1, T3 and T6 showed ahat the others lower pH variation than the others. T1, T2 and T6 showed better ATT conservation. Whin this, the study can affirm that T1 was more eficiente, managing to maintain the chemical and physical characteristics of the product when stored under refrigeration at 8 ± 2°C.