For Abstracts

Silvia Regina de Toledo Valentini (Instituto Agronomico de Campinas, State of São Paulo, Brazil), Sylvio Luís Honório (Universidade Estadual de Campinas, State of São Paulo, Brazil), Maria Fernanda Demonte Moretzsohn de Castro(Instituto de Tecnologia de Alimentos,State of São Paulo, Brazil), Claire Isabel Grigoli de Luca Sarantopoulos (Instituto de Tecnologia de Alimentos,State of São Paulo, Brazil),Antonio Carlos de Oliveira Ferraz (Universidade Estadual de Campinas, State of São Paulo, Brazil), Giuseppina Pacce Pereira Lima (Universidade Estadual Paulista Julio de Mesquita Filho, State of São Paulo, Brazil)

Influence of different MA films on the quality of fresh-cut peach palms Valentini, S.R.T. 1 *; Honório, S.L. 2; Castro, M.F.P.P.M.3; Sarantopoulos, C.I.G.L.4; Ferraz, A.C.O5; Lima,G.P.P.61 Instituto Agrononômico de Campinas, Campinas,State of São Paulo, 2Universidade Estadual de Campinas,Campinas, State of São Paulo,Brazil, 3Instituto de Tecnologia de Alimentos, Campinas,State of São Paulo, Brazil, 4Instituto de Tecnologia de Alimentos, Campinas,State of São Paulo,Brazil, 5 Universidade Estadual de Campinas,Campinas, State of São Paulo,Brazil, 6 Universidade Estadual Paulista Julio de Mesquista Filho, Botucatu,State of São Paulo, BrazilPeach palm has been cultivated for canned heart of palm due to the extinction of Juçara palms (Euterpe edulis Mart.). Differing from the palms of the genus Euterpe, there is no enzymatic browning in Peach palm tissues, allowing the commercialization of fresh-cut hearts of palm. The objective of this study was to evaluate the effect of modified atmosphere packaging systems and refrigeration for fresh-cut Peach palm conservation. Peach palm hearts were packed with stretchable polyvinyl chloride (PVC) and low density polyethylene (LDPE) films and with a multilayer polyolefin film (CT301) and stored at 5 degrees C for 15 days. The concentration of O₂, CO₂ and C₂H₄ inside the packages was determined by gas chromatography, and the fresh-cut hearts of palm analyzed for pH, titratable acidity, soluble solids, color, weight loss, firmness, peroxidase and polyphenoloxidase activity, total polyphenol content, total aerobic psychrotrophic and mesophilic yeasts and molds. The use of PVC resulted in lower concentrations of O₂ and C₂H₄ and higher CO₂ inside the packages compared to LDPE and CT 301. The low O₂ concentration inside the PVC packages reduced microbial deterioration; while the high concentration of CO₂ did not have inhibitory effect on C₂H₄ and peroxidase specific activities. There was a positive correlation between peroxidase specific activity and the increase in firmness of fresh-cut hearts of palm. Fresh-cut hearts of palm packed in PVC and stored at 5.0oC were microbiologically safe up to the 15th day of storage, and those packed in LDPE and CT301 up to the 6th day.