INFLUENCE OF POST-HARVEST PROCESSING IN ACID LEVELS OF VITAMIN C PINEAPPLE PEARL

Authors

  • Taynara Silva de Castro Universidade do Estado do Pará
  • Taliane Alves do Nascimento Universidade do Estado do Pará
  • Nathália dos Santos da Silva Universidade do Estado do Pará
  • Jussara Raiza Silva Universidade do Estado do Pará
  • Ivanderson Bruno de Sousa Marinho Universidade do Estado do Pará
  • Tonye Gil Matos Waughon Universidade do Estado do Pará

DOI:

https://doi.org/10.18542/ragros.v3i1.1371

Abstract

ABSTRACT: The aim for this study was to examine the effects of minimal processing on pineapple fruits, after going through bleaching treatments and being exposure to the ascorbic solution acid, and identifying among them the highest efficiency for preservation of the sensory characteristics of the pineapple. Total acidity and ascorbic acid were analyzed in the still fresh fruit and in two days of 10 °C storage it is possible to see that the fresh fruit and the formulation subjected to the ascorbic acid remained stable.   KEY-WORDS: Ananas comosus, convenience, pattern of consumption.

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Published

2013-11-08

Issue

Vol. 3 No. 1 (2011)

Section

Artigos Científicos

License

A RAGROS permite que os autores mantenham os direitos de autoria, contudo sempre citando a Revista.