El control del pardeamiento enzimático ha sido siempre un reto para la industria alimentaria. Además, el. Título: Nueva fuente de antioxidantes para el control de pardeamiento enzimático: una alternativa para la reducción de pérdidas en poscosecha de frutas. La diferencia de color (∆E) se calculó tomando como base el control al día cero. La evaluación .. indicar evidencia del pardeamiento enzimático. La diferencia.

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Control of crown browning in banana (Musa sp.)

Show full item record. Fresh fruits and vegetables have had an increase of their demand during the last decade, because there is evidence of the correlation bewteen their consumption and lower risks of chronic and degenerative diseases.

Dehanding by separation under water, dehanding by separation in air, and cutting by knife under water were similar and better than cutting by knife in air which gave the worst results due to the availability of oxygen and abundant phenolic compounds as a result of cutting. The dehanding method treatments were arranged in a split plot design with four replications. University of Gezira, Wad Medani Sudan.

Arteaga G, Diana M. The results showed that the best chemical in reducing browning was thiourea and aluminum potassium sulfate, because contro, were sulfur-containing compunds, which were reported to reduce browing.

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Dehanding methods were dehanding by separation pardesmiento water, dehanding by separation in air, cutting by knife under water, and cutting by knife in air. This is due to low oxygen concentration inside the package.

Journal of Engineering and Technology;Vol.

Enzymatic browning in Fruits: its biochemistry and control [1995]

The objective was to evaluate the antioxidant capacity of carob Hymenaea courbaril Linneaus on fruits susceptible to enzymatic browning. A new source of antioxidants to control enzymatic browning: Keeping in mind the inerest of contributing to the dle of the commercialization of healthy and minimally transformed fruits, this research work appears to study the anioxidant properties of the peel, the seed and the pulp of the carob and its application on fruits susceptible to such reactions, as the third phase of a research work about the obtainment of natural conservants from this native plant.


To determine the effectiveness of chemicals, dehanding methods, storage temperature, and packaging material on the control of browning of banana crown. The study, particularly, starts with a physical-chemical characterization of the peel, the pardeamkento and the pulp of the carob. The use of intact polyethylene bags was the best method of packaging in reducing banana crown browning compared with perforated and no bags.


Control of crown browning in banana Musa sp.

Pardeamiento enzimático en alimentos by Yuly Garcilazo on Prezi

On the other hand, there is a constant deterioration suffered by fresh fruits and vegetables due to changes, reactions or decomposition that degrade their color, texture and taste. Then, the content of phenols and their antioxidant capacity enzimafico analyzed by the use of the Oxygen Radical Absorbance Capacity —ORAC— method in order to, finally, study their application on apples and bananas as reference fruits that suffer from enzymatic browning, by pardeamineto the browning rates and the change of the normal color.

Please use this identifier to cite or link to this item: Faculty of Agricultural Sciences.

The treatments of chemicals and packaging methods were arranged in a split split plot design with four replications. The results showed that temperature had significant effects on browning of banana crown. Lookup the document at: