Cutting type and calcium chloride on the conservation of the minimally processed maxixe

Abstract

The minimum processing of the maxixe (Cucumis anguria L), alia the practicality with the expansion of the market of consumption of this olerícola. Thus, the objective of this work was to evaluate the effects of the cut and the application of the associated calcium chloride on the post-harvest quality of cv. Valenciano minimally processed. The fruits were collected, selected and submitted to two types of cuts: slices and slices and later immersed in solution containing calcium chloride in the concentrations of: distilled water (control), 1, 2, 3 and 4%. The samples were conditioned in a refrigerator at 8 ± 2 ° C for a period of eight days and evaluated every two days for loss of mass, firmness, total soluble solids, titratable acidity, pH, total chlorophyll content and presence of gum. The slice cut had a lower effect on the quality of the samples, especially when related to mass loss and firmness during the storage period. The immersion in solution containing calcium chloride is efficient in preserving the physico-chemical and sensorial aspects of the samples, and the concentration of 4% was more efficient in controlling the metabolic changes due to the senescence process.