Vida útil de papaya mínimamente procesada obtenida por deshidratación osmótica a vacío

作者：Pedro Fito Maupoey, Elena Costa Ferrer, Eduard Escrich, Juan Antonio Serra Belenguer, Amparo Chiralt Boix · 发表于：Alimentaria · 年份：1999 · 被引用次数：1 · 研究领域：Postharvest Quality and Shelf Life Management、Agricultural and Food Sciences、Nanocomposite Films for Food Packaging

Quality evolution of minimally processed papaya (Carica papaya) was evaluated. This product was obtained at 30°C in a vacuum osmotic dehydration pilot plant under vacuum conditions (70 mbar ) with a commercial solution (®Flolis E-7077S; de 77-78 Brix, pH= 4,5-5,5 y a w = 0,739 composed of dextrose, fructose, maltose and others polysaccharides). Citric acid and potassium sorbate (E 202 ) was added to the osmotic solution. After processing the product, it was wrapped in high density polyethylene (3 μm) and was simultaneously put to vacuum or a modified atmosphere high in nitrogen content. After that it was stored at 4 °C. The evolution of: pH, a w , potassium sorbate, ascorbic acid and aerobic plate counts, psicrotrophics, yeasts and molds microorganisms have been analysed during the 29 day-long storage at 4 °C. Microbiological spoilage was not produced during this period of time. Although the potassium sorbate in the osmotic solution decreased yeasts and molds contents, it is not recommended due to the fact that in the samples processed without this preservative, the development of these microorganisms wasn't significant. Furthermore no relevant differences were observed in relationship to the type of packaging procedure used.