CONSERVAÇÃO DE FOLHAS DE COUVE MINIMAMENTE PROCESSADAS

Abstract

The present work investigated the effect of the temperature and the packing type on the post harvest conservation of minimally processed kale leaves (Brassica oleracea cv. acephala). Minimally processed kale leaves were stored in two types polyolefin multilayer packing, which had different permeability to O2 and CO2 and PET boxes. Those Packings, which contained 200g of product, were stored for 15 days at 1, 5 and 10±1oC. Kale stored at 5°C in high permeability pack, maintained the quality for 10 days, according to the measured chlorophyll loss, carotenoids and vitamin C contents, presenting also, high sensorial acceptability. The products that were stored in low packing permeability at 1 and 5°C had the total chlorophyll and carotenoids constant until the 5th day of storage. However, the vitamin C, decreased with storage time, and larger levels under low permeability packing were observed. Total chlorophyll and vitamin C was reduced considerably for 10°C, for all treatments, and the product presented itself deteriorated at the tenth day.