ANTIOXIDANT ENZYME ACTIVITY AND FRESH-CUT ARRACACHA QUALITY

The arracacha is an alternative of fresh-cut product; however it can be easily degraded after the processing techniques. The objective of this work was to evaluate the useful life of fresh-cut arracacha submitted to two types of cuts and storage, as well as to evaluate the activity of antioxidant en...

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Bibliographic Details
Main Authors: Hêmina Carla Vilela, Patrícia de Fátima Pereira Goulart, Kamila Rezende Dázio de Souza, Ana Carolina Vilas Boas, Jane Silva Roda, Roseane Maria Evangelista de Oliveira
Format: Article
Language:English
Published: Universidade Federal de Lavras 2015-06-01
Series:Ciência e Agrotecnologia
Subjects:
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000300276&lng=en&tlng=en
Description
Summary:The arracacha is an alternative of fresh-cut product; however it can be easily degraded after the processing techniques. The objective of this work was to evaluate the useful life of fresh-cut arracacha submitted to two types of cuts and storage, as well as to evaluate the activity of antioxidant enzymes. The roots were selected, sanitized and submitted to two cut types: cubed and grated. Then they were evaluated at 3 times: 0, 3 and 7 days. The cutting in cubes provided higher quality and lower SOD, CAT and APX activity. However, the grated product presented higher PG activity and lower PPO activity. The microbiological safety and the nutritional value were maintained in both cuts during the whole storage period. The useful life, regarding the physicochemical, nutritional and microbiological aspects, can be established at 7 days under refrigeration for fresh-cut arracacha.
ISSN:1981-1829