Minimally processed of cactus pear fruits: use of packaging, natural products and storage temperature

• Grant number: 10/17294-9
• Support Opportunities: Regular Research Grants
• Start date: February 01, 2011
• End date: January 31, 2013
• Field of knowledge: Agronomical Sciences - Agronomy - Crop Science
• Principal Investigator: Ben-Hur Mattiuzzo
• Grantee: Ben-Hur Mattiuzzo
• Host Institution: Faculdade de Ciências Agrárias e Veterinárias (FCAV). Universidade Estadual Paulista (UNESP). Campus de Jaboticabal. Jaboticabal , SP, Brazil

Abstract

Minimally processed fruits and vegetables have been increasing acceptance by consumers. Cactus pear fruits (Opuntia ficus-indica (L.) Mill.) has a sweet taste with slight acidity and quite refreshing, especially because it has high nutritional value. In this context, the study aims to evaluate the potential of minimally processed Cactus pear fruits by use of packing ,of natural products and storage temperatures for the maintenance of quality and shelf life of minimally processed prickly pear. Will be used murture , yellowish pulp Cactus pear fruits After harvesting, the fruits are transported to the Laboratory of Technology of Agricultural Products FCAV-UNESP, Jaboticabal, where they will be selected, washed, sanitized and stored for 12 hours at temperature 12 ° C , by trained personnel with equipment and cleaned in place, where the fruits would be peeled and cut. In the first experiment will be tested the effect of slicing (cut in half lengthwise, and sliced 2 cm in the transverse direction at the height of the fruit) and rinse (water chlorinated to 10 mg sodium hypochlorite L-1 water). The second is to determine the effect of packaging (polystyrene trays covered with plastic film PD 961; with PVC film 14¼m; with PVC film 30¼m; polyethylene terephthalate container with a lid) in temperatures of 3 ° C 6 º C. The third will verify the effect of packaging (like was said above) at temperatures of 9 ° C and 12 º C. The fourth will verify the effect of natural products (ascorbic acid, citric acid and calcium chloride) in the prevention of browning reactions and softening of minimally processed product. (AU)