Evaluation Of Minimally Processed Melon Stored At Different Temperatures And Packages [avaliação De Melão Minimamente Processado Armazenado Em Diferentes Temperaturas E Embalagens]

The minimally processed products offer several benefits for consumers, such as the reduction of the time for food preparation, the purchase of healthy products with excellent quality and smaller space for their storage. The objective of this work was to evaluate which package (polyethylene terephtalate or expanded polyestiren tray covered with polyvinyl chloride) would be better for the storage of minimally processed melon stored at 4°C and 10°C. The fruits had passed for the minimum process, which consisted in: reception, selection, washing with tap water and with 200 mg.L-1 sodium hypochlorote solution, cooling at 10°C/24h, peeling and manual cut (slice), immersion bath with 40 mg.L-1 sodium hypochlorote solution for 30 s, packing and storage. Analyses of O2 and CO2 concentrations, firmness, pH, total acidity, total solid soluble, total and reducing sugars, and sensorial analysis had been made at 0, 3, 5, 7 and 10 days of storage. The results show that there were significant differences during the storage period for O2 and CO2 concentration, firmness, pH, total and reducing sugars. The characteristics of the fruits stored in polyethylene terephtalate packages at 4°C remained more steady when compared with the other treatments. In the sensorial analysis it had significant difference between the first day and the others, showing that the minimally processed melon decreases its sensorial quality with the time.262246252(2000) Anuário Estatístico do Brasil, 6. , Rio de Janeiro: IBGEAraujo, J.L.P., Mercado de Melão Na Europa, , http://www.cpatsa.embrapa.br/artigos/melaoeuropa.htmlAraujo, F.M.M.C., Machado, A.V., Chitarra, A.B., Efeito da atmosfera modificada na conservação do melão Orange flesh minimamente processado (2002) XVIII Congresso Brasileiro de Ciência e Tecnologia de Alimentos, , Porto Alegre (RS), (cd-rom)Lees, R., (1969) Manual de Analysis de Alimentos, , tradução de A.M. Barrado, Editorial Acribia, Zaragoza, EspanhaBastos, M.S.R., Souza Filho, M.S., Alves, R.E., Filgueira, H.A.C., Borges, M.F., Processamento mínimo de abacaxi e melão (2001) II Encontro Nacional Sobre Processamento Mínimo de Frutos e Hortaliças, pp. 89-93. , Viçosa (MG)Carlin, F., Nguyen, C., Hilbert, G., Chambroy, Y., Modified atmosphere packaging of fresh, "ready-to-use" grated carrots in polymeric films (1990) Journal of Food Science, 55 (4), pp. 1.033-1.038Carvalho, C.R.L., (1990) Análises Químicas de Alimentos, 121p. , Campinas: Ital, (Manual Técnico)Chitarra, M.I.F., (1998) Processamento Mínimo de Frutos e Hortaliças, p. 88. , Viçosa: Centro de Produções TécnicasDurigan, J.F., Fresh-cut: A modernidade (1999) Rev. Unesp Rural, (9), pp. 10-11. , JaboticabalHaj-Isa, N.M.A., (2003) Adequação Da Metodologia de Avaliação Sensorial Ao Controle de Qualidade de Gelatina, 32p. , Getita do Brasil. São Paulo, julLuna-Guzmán, I., Cantwell, M.A., Barret, D.M., Fresh-cut cantaloupe: Effect of CaCl2 dips and heat treatments on firmness and metabolic activity (1999) Postharvest Biology and Technology, 17, pp. 201-213Oliveira, A.C., Souza Filho, M.D.S., Figueiredo, R.W., Teixeira, J.N., Souza Neto, M.A., Almeida, R.S., Estudo da caracterização físico-química do melão 'Cantaloupe' minimamente processado armazenado a 4°C sob diferentes tipos de corte (2001) IV Simpósio Latino Americano de Ciência de Alimentos, p. 223. , Resumo de PalestraPortela, S.I.A., Cantwell, M.A., Quality changes of minimally processed honeydew melons stored in air or controlled atmosphere (1998) Postharvest Biology and Technology, 17, pp. 201-213Rodrigues, G., Alves, M.A., Maluf, W.R., Hortaliças minimamente processadas (1999) Boletim Técnico de Hortaliças, (31). , 1a ed., julStamford, T.L.M., Damasceno, K.S.F.C., Melo, R.G., Efeito da temperatura de armazenamento sobre a qualidade do melão (Cucumis melo L. var. inodorus) minimamente processado (2002) XVIII Congresso Brasileiro de Ciência e Tecnologia de Alimentos, , Porto Alegre (RS), (cd-rom)Stone, H., Sidel, J.L., (1985) Sensory Evaluation Practices, , Academic Press, Inc. New YorkYildiz, F., Initial preparation, manipulation and distribution of fruit and vegetables minimally processed and refrigerated (1996) Minimally Processed Refrigerated Fruit and Vegetables, pp. 25-60. , WILEY, R. C. Chapman &ampHall, New York, 1st e