Alterações na composição fitoquímica e microbiológica em formatos de cebola amarela IPA-11 minimamente processada.

Abstract

The onion (Allium cepa L.) is a vegetable with great demand in Brazil, mainly in natura. Its preparation is the biggest consumer objection due to volatile compounds that irritate the eyes. The product becomes more attractive and ready to be used by eliminating manipulation steps. This study aimed to evaluate changes in the phytochemical and microbiological composition of yellow onion formats IPA-11 minimally processed. The bulbs were grown from October 2013 to March 2014 on an experimental area of the Center of Agrifood Science and Technology - Federal University of Campina Grande, Campus of Pombal - PB; harvested; cured for six days at room temperature (30 ± 2 ° C) and minimally processed: selection; removal of external cataphylls; cuts; sanitizing and rinsing; draining the whole onions; centrifugation of slices and cubes; packing styrofoam trays covered with PVC film in portions of 200 g of onions; and conservation at 4 ± 1 ° C under 70 ± 5% RH for 10 days. The experimental design was completely randomized in a factorial 3 x 6, corresponding types of cuts (whole, slice and cube) and storage time (0, 2, 4, 6, 8 and 10 days), with five replications. The bulbs have gained more than 90% yield in minimum processing for all cuts. It was observed a loss increase of weight during the retention period , the concentration of H + ions in soluble sugars and reducing and electrolyte leakage. The ascorbic acid content and the soluble solids / titratable acidity decreased with storage time. In the biochemicals compounds, flavonoids decreased in all treatments. The chlorophylls and carotenoids varied during storage, regardless the cut. It was found that the phenolic compounds and pungency remained virtually constant during storage. Obtained low aerobic psychrotrophic count, molds and yeasts. The total coliforms and thermotolerant resulted values below 3 MPN / g. The kind of cut and the storage time did not affect the final quality of yellow onions IPA-11 minimally processed.