Evaluation of the effect of different concetrations of calcim chloride in the quality of pineapple "Pérola" minimally processed and refrigerated

O objetivo deste trabalho foi avaliar o efeito do cloreto de cálcio (CaCl2) na qualidade do abacaxi "Pérola" minimamente processado e refrigerado. Os frutos foram lavados e sanifizados, sendo em seguida cortados na forma de trapézio e fatia, imersos em solução de CaCl2, embalados em polipropileno rígido e armazenado a 4ºC por 16 dias. As variáveis SST, perda de massa fresca, textura e pH foram influenciadas pelas concentrações de CaCl2. O tempo de armazenamento afetou a ATT (Acidez total titulável), SST (Sólidos solúveis totais), ART (Açúcares redutores totais), perda de massa fresca, textura, pH. Os resultados revelaram que, independente do tipo de corte, não houve diferença significativa entre os tratamentos com 1% e 2,5% , tendo ambos preservado as características de qualidade.The purpose of this work was to evaluate the effect of calcium chloride (CaCl2) in the quality of pineapple "pérola" minimally processed and refrigerated. The fruits were washed, sanitized, cutted and imbebed in a calcium chloride solution and packed in rigid polypropylene and stored at 4ºC for 16 days. The variables SS, loss of weight, texture and pH were influenced by the concentration of CaCl2. The storage time affected TTA (Total titrable acidity), SS (Soluble solids), TRS (Total reducing sugars), loss of weight, texture and pH. The results showed that independent of the type of cut there was not a significant difference between the treatments with 1% and 2.5% having both preserved the quality characteristics