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Información tecnológica

versão On-line ISSN 0718-0764

Resumo

DUSSAN-SARRIA, Saúl; GARCIA-MOGOLLON, Carlos A  e  GUTIERREZ-GUZMAN, Nelson. Physicochemical and Sensory Changes Produced by the Type of Cutting and Packing of Fresh-Cut Carrot. Inf. tecnol. [online]. 2015, vol.26, n.3, pp.63-70. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642015000300010.

In this study the effect of the type of cutting and packing of fresh-cut carrots (Daucus carota L.) stored at 9±2 °C and 89 % of relative humidity during 15 days on quality attributes of the vegetable was evaluated. The physico-chemical attributes, color and subjective appreciation through a hedonic scale were evaluated. An experimental randomized design was used for the study with factorial array composed by three factors: cutting shape (cube, slice), type of packing (vacuum, PET) and the time of storage with levels of 0, 3, 6, 9, 12 y 15 days, completing twenty four treatments. The Analysis of variance ANOVA was used and also the Tukey and Dunnett test (p < 0.05) to compare the sensory notes, employing the SPSS base software for Windows. All attributes showed significant differences through the evaluated period (p<0.05). The most suitable treatment of conservation of fresh-cut carrot in cold storage was carrot cut in cubes and vacuum packed.

Palavras-chave : carrot; Daucus carota; vegetables; quality; conservation; fresh-cut.

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