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dc.contributor.authorPereira, Leila M.; et al.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2023-03-29T17:52:23Z-
dc.date.availablePT_Br
dc.date.available2023-03-29T17:52:23Z-
dc.date.copyright-
dc.date.issued2010-
dc.identifierPT_Br
dc.identifier.citationJournal of Food Science, Malden, v. 75, n. 9, p. E612-E619, 2010.pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/691-
dc.description.abstractThe effect of calcium lactate on osmodehydrated guavas in sucrose and maltose solutions was monitored during storage under passive modified atmosphere for 24 d at 5 ◦C. Sample texture and color characteristics, microbial spoilage, sensory acceptance, structural changes, and gas composition inside the packages were periodically evaluated. Calcium lactate inhibited microbial growth on guavas, with yeast and mold counts in the order of 102 CFU/g throughout storage. The calcium salt reduced respiration rate of guava products, showing O2 and CO2 concentrations around 18% and 3% inside the packages. A firming effect on fruit texture, with up to 5 and 2 times higher stress and strain at failure values and tissue structure preservation could also be attributed to calcium lactate use. However, fruits treated with calcium lactate, osmodehydrated in maltose and sucrose solutions, showed sensory acceptance scores below the acceptability limit (4.5) after 13 and 17 d of storage, respectivelypt_BR
dc.formatPT_Br
dc.languagePT_Br
dc.language.isoenpt_BR
dc.publisherInstitute of Food Technologistspt_BR
dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectCalciumpt_BR
dc.subjectGuavapt_BR
dc.subjectOsmotic dehydrationpt_BR
dc.subjectQuality characteristicspt_BR
dc.subjectShelf lifept_BR
dc.titleCalcium Lactate Effect on the Shelf Life of Osmotically Dehydrated Guavaspt_BR
dc.typeArticlept_BR
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