The influence of osmotic pretreatments on melon (cucumi smelo l.) quality during frozen storage
ABSTRACT The aim of work was to evaluate the influence of using OD on drip loss (DL), volume (V), total color change (ΔE), and firmness of Cucumis melo L. samples (Cantaloupe variety), stored under freezing conditions. The samples were frozen up to two humidity levels (75% and 85%, b.h.), using an o...
- Autores:
-
Ayala-Aponte, Alfredo
Cadena-G., Martha Isabel
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2014
- Institución:
- Universidad Nacional de Colombia
- Repositorio:
- Universidad Nacional de Colombia
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.unal.edu.co:unal/48929
- Acceso en línea:
- https://repositorio.unal.edu.co/handle/unal/48929
http://bdigital.unal.edu.co/42386/
- Palabra clave:
- Freezing
Osmotic dehydration
Cantaloupe melon
osmodehydrofreezing.
Ingeniería de Alimentos
melón
osmo-congelación
- Rights
- openAccess
- License
- Atribución-NoComercial 4.0 Internacional
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Atribución-NoComercial 4.0 InternacionalDerechos reservados - Universidad Nacional de Colombiahttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Ayala-Aponte, Alfredoe686dbee-cbac-48c1-9d2c-524475091115300Cadena-G., Martha Isabel5149d404-80b0-4e8e-b612-500f8aa958f43002019-06-29T08:13:55Z2019-06-29T08:13:55Z2014-08-25https://repositorio.unal.edu.co/handle/unal/48929http://bdigital.unal.edu.co/42386/ABSTRACT The aim of work was to evaluate the influence of using OD on drip loss (DL), volume (V), total color change (ΔE), and firmness of Cucumis melo L. samples (Cantaloupe variety), stored under freezing conditions. The samples were frozen up to two humidity levels (75% and 85%, b.h.), using an osmotic sucrose solution with 55ºBrix, at 27± 0.2ºC. The dehydrated samples were frozen at -40ºC and then stored at -18ºC for 1, 15 and 30 days. Fresh fruit samples (non-osmotic treatment) were used as control along the freezing storage time period. The results showed that the treated samples had significantly (pThe aim of work was to evaluate the influence of using osmotic dehydration (OD) on drip loss (DL), volume (V), total color change (ΔE), and firmness of Cucumis melo L. samples (Cantaloupe variety), stored under freezing conditions. The samples were dehydrated up to two humidity levels (75 and 85%, w.b.), using an osmotic sucrose solution with 55°Brix, at 27± 0.2ºC. The dehydrated samples were frozen at -40°C and then stored at -18°C for 1, 15 and 30 days. Fresh fruit samples (non-osmotic treatment) were used as control duringthe frozen storage time. The results showed that the treated samples had significantly (p and lt; 0.05) lower DL, V, and ΔE, compared to the untreated ones along the freezing process. The firmness was significantly (p and lt; 0.05) greater in treated samples. The quality of osmotictreated samples was higher than non-treated ones. However, treated samples with a lower content of humidity (75%, w.b.) showed greater firmness and lower loss in color and volume.application/pdfspaUniversidad Nacional de Colombia Sede Medellínhttp://revistas.unal.edu.co/index.php/dyna/article/view/38700Universidad Nacional de Colombia Revistas electrónicas UN DynaDynaDyna; Vol. 81, núm. 186 (2014); 81-86 DYNA; Vol. 81, núm. 186 (2014); 81-86 2346-2183 0012-7353Ayala-Aponte, Alfredo and Cadena-G., Martha Isabel (2014) The influence of osmotic pretreatments on melon (cucumi smelo l.) quality during frozen storage. Dyna; Vol. 81, núm. 186 (2014); 81-86 DYNA; Vol. 81, núm. 186 (2014); 81-86 2346-2183 0012-7353 .The influence of osmotic pretreatments on melon (cucumi smelo l.) quality during frozen storageArtículo de revistainfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1http://purl.org/coar/version/c_970fb48d4fbd8a85Texthttp://purl.org/redcol/resource_type/ARTFreezingOsmotic dehydrationCantaloupe melonosmodehydrofreezing.Ingeniería de Alimentosmelónosmo-congelaciónORIGINAL38700-172765-1-SP.pdfapplication/pdf141971https://repositorio.unal.edu.co/bitstream/unal/48929/1/38700-172765-1-SP.pdf1913f2c3ca46b9458f986a44861c30ceMD5138700-217028-1-PB.pdfapplication/pdf332086https://repositorio.unal.edu.co/bitstream/unal/48929/2/38700-217028-1-PB.pdfb786c772a0a01f4de61490fa2a46c5a0MD52THUMBNAIL38700-172765-1-SP.pdf.jpg38700-172765-1-SP.pdf.jpgGenerated Thumbnailimage/jpeg7497https://repositorio.unal.edu.co/bitstream/unal/48929/3/38700-172765-1-SP.pdf.jpgdaacb53196c7724fcbe45fc8d31327ccMD5338700-217028-1-PB.pdf.jpg38700-217028-1-PB.pdf.jpgGenerated Thumbnailimage/jpeg10461https://repositorio.unal.edu.co/bitstream/unal/48929/4/38700-217028-1-PB.pdf.jpg7551f977988b63378c3a3d861bed8c08MD54unal/48929oai:repositorio.unal.edu.co:unal/489292022-11-13 23:02:48.49Repositorio Institucional Universidad Nacional de Colombiarepositorio_nal@unal.edu.co |
| dc.title.spa.fl_str_mv |
The influence of osmotic pretreatments on melon (cucumi smelo l.) quality during frozen storage |
| title |
The influence of osmotic pretreatments on melon (cucumi smelo l.) quality during frozen storage |
| spellingShingle |
The influence of osmotic pretreatments on melon (cucumi smelo l.) quality during frozen storage Freezing Osmotic dehydration Cantaloupe melon osmodehydrofreezing. Ingeniería de Alimentos melón osmo-congelación |
| title_short |
The influence of osmotic pretreatments on melon (cucumi smelo l.) quality during frozen storage |
| title_full |
The influence of osmotic pretreatments on melon (cucumi smelo l.) quality during frozen storage |
| title_fullStr |
The influence of osmotic pretreatments on melon (cucumi smelo l.) quality during frozen storage |
| title_full_unstemmed |
The influence of osmotic pretreatments on melon (cucumi smelo l.) quality during frozen storage |
| title_sort |
The influence of osmotic pretreatments on melon (cucumi smelo l.) quality during frozen storage |
| dc.creator.fl_str_mv |
Ayala-Aponte, Alfredo Cadena-G., Martha Isabel |
| dc.contributor.author.spa.fl_str_mv |
Ayala-Aponte, Alfredo Cadena-G., Martha Isabel |
| dc.subject.proposal.spa.fl_str_mv |
Freezing Osmotic dehydration Cantaloupe melon osmodehydrofreezing. Ingeniería de Alimentos melón osmo-congelación |
| topic |
Freezing Osmotic dehydration Cantaloupe melon osmodehydrofreezing. Ingeniería de Alimentos melón osmo-congelación |
| description |
ABSTRACT The aim of work was to evaluate the influence of using OD on drip loss (DL), volume (V), total color change (ΔE), and firmness of Cucumis melo L. samples (Cantaloupe variety), stored under freezing conditions. The samples were frozen up to two humidity levels (75% and 85%, b.h.), using an osmotic sucrose solution with 55ºBrix, at 27± 0.2ºC. The dehydrated samples were frozen at -40ºC and then stored at -18ºC for 1, 15 and 30 days. Fresh fruit samples (non-osmotic treatment) were used as control along the freezing storage time period. The results showed that the treated samples had significantly (p |
| publishDate |
2014 |
| dc.date.issued.spa.fl_str_mv |
2014-08-25 |
| dc.date.accessioned.spa.fl_str_mv |
2019-06-29T08:13:55Z |
| dc.date.available.spa.fl_str_mv |
2019-06-29T08:13:55Z |
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Artículo de revista |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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info:eu-repo/semantics/article |
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info:eu-repo/semantics/publishedVersion |
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http://purl.org/coar/resource_type/c_6501 |
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http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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Text |
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http://purl.org/redcol/resource_type/ART |
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publishedVersion |
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https://repositorio.unal.edu.co/handle/unal/48929 |
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http://bdigital.unal.edu.co/42386/ |
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https://repositorio.unal.edu.co/handle/unal/48929 http://bdigital.unal.edu.co/42386/ |
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spa |
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spa |
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http://revistas.unal.edu.co/index.php/dyna/article/view/38700 |
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Universidad Nacional de Colombia Revistas electrónicas UN Dyna Dyna |
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Dyna; Vol. 81, núm. 186 (2014); 81-86 DYNA; Vol. 81, núm. 186 (2014); 81-86 2346-2183 0012-7353 |
| dc.relation.references.spa.fl_str_mv |
Ayala-Aponte, Alfredo and Cadena-G., Martha Isabel (2014) The influence of osmotic pretreatments on melon (cucumi smelo l.) quality during frozen storage. Dyna; Vol. 81, núm. 186 (2014); 81-86 DYNA; Vol. 81, núm. 186 (2014); 81-86 2346-2183 0012-7353 . |
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