FRUIT JUICES AS AN ALTERNATIVE TECHNIQUE FOR CONSERVATION OF FRESH-CUT BANANA
Keywords:
banana, browning, antioxidant, passion fruit syrup, polyphenoloxidase.Abstract
Browning discoloration after cutting is detrimental for the quality of a number of fruits and vegetables, such as banana, apple, pear, potato, and some roots such as cassava, yam, and others. Browning and softening compromise banana after cut shelf-life in a few hours under cold storage. Therefore, anti-browning compounds have been applied to slices before packing. Some commonly used substances are calcium chloride, ascorbic acid, cysteine and citric acid, in immersed inchemical mixtures. Recent studies have demonstrated the possibility of preserving fresh-cut banana immersed in sweetened fruit juice for relatively longer periods, favoring commercialization. This type of conservation, although widely used in Brazil for fruit salads, consists of a more complex system in a physiological basis, requiring adjustment of the solution parameters, such as sugar concentration, pH and acidity, considering the viability and freshness of the plant tissue. In this short review, we discuss some experimental data and present a new method for preserving fresh-cut banana. Reduction of enzymatic activity, either in temporary dipping treatment or permanent immersion of banana slices is regarded as a key factor for maintaining its quality during cold storage.Downloads
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References
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LEE, J. Y. et al. Extending shelf life of minimally processed apples with edible coatings and antibrowning agents. Lebensmittel Weissenschaft und Technologie, London, v. 36, n. 3, p. 323-329, 2003.
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MELO, A. A. M.; VILAS BOAS, E. V. de B.; Justo, C. F. Uso de aditivos químicos para a conservação pós-colheita de Banana ‘maçã’ minimamente processada. Ciência e Agrotecnologia, Lavras, v. 33, n. 1, p. 228-236, 2009.
MOLINE, H. E.; BUTA, J.G.; NEWMAN, I. M. Prevention of browning of banana slices using natural products and their derivatives. Journal of Food Quality, v. 22, p. 499-511, 1999.
MUNSELL, A. H. A pigment color system and notation. The American Journal of Psychology, v. 23, p. 236-244, 1912.
POOVAIAH, B. W. Role of calcium in prolonging storage life of fruits and vegetables. Food Technology, Chicago, v. 10, n. 1, p. 86-89, 1986.
REYES, L. F.; VILLARREAL, J. E.; CISNEROS-ZEVALLOS, L. The increase in antioxidant capacity after wounding depends on the type of fruit or vegetable tissue. Food Chemistry, v. 101, n. 3, p. 1254-1262, 2007.
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RICO, D. et al. Improvement in texture using calcium lactate and heat-shock treatments for stored ready-to-eat carrots. Journal of Food Engineering, v. 79, p. 1196–1206, 2007.
SALTVEIT, M. E. Wound induced changes in phenolic metabolism and tissue browning are altered by heat shock. Postharvest Biology and Technology, v. 21, p .61-69, 2000.
SAPERS, G. M. Browning of foods: control by sulfites, antioxidants, and other means. Food Technology, v. 47, n. 10, p. 75-84, 1993.
SAPERS, G. M.; MILLER, R. L. Browning inhibition in fresh-cut pears. Journal of Food Science, v. 63, n. 2, p. 342-346, 1998.
SHEWFELT, R. L.; PURVIS, A. C. Toward a comprehensive model for lipid peroxidation in plant tissue disorders. Hortscience, v. 30, n. 2, p. 213-218, 1995.
SOLIVA-FORTUNY, R. C.; MARTIN-BELLOSO, O. New Advances in extending the shelf-life of fresh-cut fruits: A Review. Trends in Food Science and Technology, v. 14, n. 9, p. 341-353, 2003.
SOMEYA, S.; YOSHIKI, Y.; OKUBO, K. Antioxidant compounds from bananas (Musa Cavendish). Food Chemistry, v. 79, n. 3, p. 351-354, 2002.
TOIVONEN, P. M. A. Postharvest Storage Procedures and Oxidative Stress. Hortscience, v. 39, n. 5, p. 938-942, 2004.
TOIVONEN, P. M. A.; BRUMMELL, D. A. Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables. Postharvest Biology and Technology, v. 48, p. 1-14, 2008.
VILAS BOAS, E. V. DE B.; KADER, A. A. Effect of atmospheric modification, 1-MCP and chemicals on quality of fresh-cut banana. Postharvest Biology and Technology, v. 39, n. 2, p. 155-162, 2006.
VILAS BOAS, E. V. DE B.; REIS, C. M. F.; MELO, A. A. M. Uso de misturas químicas para a manutenção da firmeza de banana 'Prata' minimamente processada. Ciência e Agrotecnologia, Lavras, v. 33, p. 237-244, 2009.
VON LOESECKE, H. W. “Bananas”: Chemistry, Physiology, Technology. 2nd Review. New York: Interscience Publishers. Inc, 189 p., 1950.
YANG, C. P. et al. Purification and characterization of polyphenol oxidase from banana (Musa sapientum L.) pulp. Journal of Agricultural and Food Chemistry, v. 48, n. 7, p. 2732-2735, 2000.
ZAWISTOWSKI, J.; BILIADERIS, C. G.; ESKIN, N. A. M. Polyphenol oxidases. In: Robinson, D. S.; Eskin, N. A. M. (Eds.), Oxidative enzymes in Foods. London: Elsevier, p. 217-273. 1991.
CARVALHO, A. V.; LIMA, L. C. O. Qualidade de kiwis minimamente processados e submetidos a tratamento com ácido ascórbico, ácido cítrico e cloreto de cálcio. Pesquisa Agropecuária Brasileira, Brasília, v. 37, n. 5, p. 679-685, 2002.
DINIZ, L. T. Respostas da Banana “Prata Anã” Minimamente Processada e Conservada em Solução de Sacarose com Polpa de Maracujá. 66 p. Dissertação (Mestrado Fisiologia Vegetal) Universidade Federal de Viçosa, Viçosa-MG, 2009.
DZIEZAK, J. D. Antioxidants. Food Technology, v. 40, p. 94-102, 1986.
FREIRE, C. Atividade de Enzimas Oxidativas Envolvidas com o Escurecimento em Mandioca de Mesa Minimamente Processada. 66 p. Dissertação (Mestrado em Produção Vegetal) - Universidade Federal Rural de Pernambuco, Recife-PE. 2014.
GORNY, J. R.; HESS-PIERCE, B.; CIFUENTES, R. A.; KADER, A. A. Quality changes in fresh-cut pear slices as affected by controlled atmospheres and chemical preservatives. Postharvest Biology and Technology, v. 24, n. 3, p. 271-278, 2002.
HARKER, F. R. et al. Texture of parenchymatous plant tissue: a comparison between tensile and other instrumental and sensory measurements of tissue strength and juiciness. Postharvest Biology and Technology, v. 11, p. 63–72, 1997.
KADER, A. A.; SALTVEIT, M. E. Atmosphere Modification. In: Bartz, J.A.; Brecht, J.K. (Eds.). Postharvest physiology and pathology of vegetables. New York: Marcel Dekker, p. 229-246, 2003.
KANAZAWA, K.; SAKAKIBARA, H. High content of dopamine, a strong antioxidant, in cavendish banana. Journal of Agricultural and Food Chemistry, v. 48, n. 3, p. 844-848, 2000.
KNEE, M. Fruit softening III.Requirement for oxygen and pH effects. Journal of Experimental Botany, v. 33, n. 6, p. 1263-1269, 1982.
LEE, J. Y. et al. Extending shelf life of minimally processed apples with edible coatings and antibrowning agents. Lebensmittel Weissenschaft und Technologie, London, v. 36, n. 3, p. 323-329, 2003.
LIM, Y. Y.; QUAH, E. P. L. Antioxidant properties of different cultivars of Portulacaoleracea. Food Chemistry, v. 103, n. 3, p. 734-740, 2007.
LURIE, S. Antioxidants In: Hodges, D. M. (Ed.). Postharvest Oxidative Stress in Horticultural Crops, New York, Food Products Press, p. 131-144, 2003.
MELO, A. A. M.; VILAS BOAS, E. V. de B. Inibição do escurecimento enzimático de banana maçã minimamente processada. Revista Brasileira de Ciência e Tecnologia de Alimentos, Campinas, v. 26, n. 1, p. 110-115, 2006.
MELO, A. A. M., VILAS-BOAS, E. V. B. Redução do amaciamento de banana ‘maça’ minimamente processada pelo uso de tratamentos químicos. Ciência e Agrotecnologia, Lavras, v. 31, n. 3, p. 821-828, 2007.
MELO, A. A. M. Estresse oxidativo em banana ‘prata’ minimamente processada tratada com anti-oxidantes e avaliado em camundongo Apo-E-/-. 76 f. Tese (Doutorado em Fisiologia Vegetal) Universidade Federal de Viçosa, Viçosa, 2010.
MELO, A. A. M.; VILAS BOAS, E. V. de B.; Justo, C. F. Uso de aditivos químicos para a conservação pós-colheita de Banana ‘maçã’ minimamente processada. Ciência e Agrotecnologia, Lavras, v. 33, n. 1, p. 228-236, 2009.
MOLINE, H. E.; BUTA, J.G.; NEWMAN, I. M. Prevention of browning of banana slices using natural products and their derivatives. Journal of Food Quality, v. 22, p. 499-511, 1999.
MUNSELL, A. H. A pigment color system and notation. The American Journal of Psychology, v. 23, p. 236-244, 1912.
POOVAIAH, B. W. Role of calcium in prolonging storage life of fruits and vegetables. Food Technology, Chicago, v. 10, n. 1, p. 86-89, 1986.
REYES, L. F.; VILLARREAL, J. E.; CISNEROS-ZEVALLOS, L. The increase in antioxidant capacity after wounding depends on the type of fruit or vegetable tissue. Food Chemistry, v. 101, n. 3, p. 1254-1262, 2007.
RICHARD-FORGET, F. C.; GOUPY, P. M.; NICOLAS, J. J. Cysteine as an inhibitor of enzymatic browning: 2. Kinetic studies. Journal of Agricultural and Food Chemistry, v. 40, n. 11, p. 2108-2113, 1992.
RICO, D. et al. Improvement in texture using calcium lactate and heat-shock treatments for stored ready-to-eat carrots. Journal of Food Engineering, v. 79, p. 1196–1206, 2007.
SALTVEIT, M. E. Wound induced changes in phenolic metabolism and tissue browning are altered by heat shock. Postharvest Biology and Technology, v. 21, p .61-69, 2000.
SAPERS, G. M. Browning of foods: control by sulfites, antioxidants, and other means. Food Technology, v. 47, n. 10, p. 75-84, 1993.
SAPERS, G. M.; MILLER, R. L. Browning inhibition in fresh-cut pears. Journal of Food Science, v. 63, n. 2, p. 342-346, 1998.
SHEWFELT, R. L.; PURVIS, A. C. Toward a comprehensive model for lipid peroxidation in plant tissue disorders. Hortscience, v. 30, n. 2, p. 213-218, 1995.
SOLIVA-FORTUNY, R. C.; MARTIN-BELLOSO, O. New Advances in extending the shelf-life of fresh-cut fruits: A Review. Trends in Food Science and Technology, v. 14, n. 9, p. 341-353, 2003.
SOMEYA, S.; YOSHIKI, Y.; OKUBO, K. Antioxidant compounds from bananas (Musa Cavendish). Food Chemistry, v. 79, n. 3, p. 351-354, 2002.
TOIVONEN, P. M. A. Postharvest Storage Procedures and Oxidative Stress. Hortscience, v. 39, n. 5, p. 938-942, 2004.
TOIVONEN, P. M. A.; BRUMMELL, D. A. Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables. Postharvest Biology and Technology, v. 48, p. 1-14, 2008.
VILAS BOAS, E. V. DE B.; KADER, A. A. Effect of atmospheric modification, 1-MCP and chemicals on quality of fresh-cut banana. Postharvest Biology and Technology, v. 39, n. 2, p. 155-162, 2006.
VILAS BOAS, E. V. DE B.; REIS, C. M. F.; MELO, A. A. M. Uso de misturas químicas para a manutenção da firmeza de banana 'Prata' minimamente processada. Ciência e Agrotecnologia, Lavras, v. 33, p. 237-244, 2009.
VON LOESECKE, H. W. “Bananas”: Chemistry, Physiology, Technology. 2nd Review. New York: Interscience Publishers. Inc, 189 p., 1950.
YANG, C. P. et al. Purification and characterization of polyphenol oxidase from banana (Musa sapientum L.) pulp. Journal of Agricultural and Food Chemistry, v. 48, n. 7, p. 2732-2735, 2000.
ZAWISTOWSKI, J.; BILIADERIS, C. G.; ESKIN, N. A. M. Polyphenol oxidases. In: Robinson, D. S.; Eskin, N. A. M. (Eds.), Oxidative enzymes in Foods. London: Elsevier, p. 217-273. 1991.
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