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Effect of osmotic drying on physicochemical properties of pansies (Viola × wittrockiana)

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Resumo:The objective of this work was to study the e ect of osmotic drying, using di erent hypertonic solutions (sucrose and sodium chloride), on physicochemical characteristics of pansies (Viola Ö wit- trockiana). The same treatments were applied to lettuce to compare the behavior of owers with other vegetables. Pansies' superhydrophobic surface structure, called papillae, increased the resistance to exchanges with hypertonic solutions. No weight loss was observed after most treatments (sucrose: between 2.2 and 6.8 %; NaCl: between -23.0 % and 1.5 %), aw maintained high values (> 0,94) and monomeric anthocyanins were preserved (fresh 0.10 and 0.19 mg Cy-3glu/g fresh matter for 20%/1 h in NaCl and 60%/1 h in sucrose). When applying more drastic conditions, as sodium chloride for more than 1 hour, undesirable textural and color changes were observed. For lettuce, all treatments caused osmotic dehydration, weight loss (ranged between -9.3 to -30.3 % for 80%/1 h in sucrose and 15%/1 h in NaCl) and a reduction in aw (< 0,97) and carotenoids, with sodium chloride causing more damage in visual appearance than sucrose. Therefore, immersion in osmotic solutions can be applied to lettuce but the desired e ect was not achieved for pansies due to the morphological structure of the owers' epidermis.
Autores principais:Fernandes, Luana
Outros Autores:Casal, Susana; Magalhaes, Agostinho; Baptista, Paula; Pereira, J.A.; Saraiva, Jorge A.; Ramalhosa, Elsa
Assunto:Carotenoids Lettuce Monomeric anthocyanins Osmotic dehydration Viola×wittrockiana
Ano:2019
País:Portugal
Tipo de documento:artigo
Tipo de acesso:acesso aberto
Instituição associada:Instituto Politécnico de Bragança
Idioma:inglês
Origem:Biblioteca Digital do IPB

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