Resumo

MUNIZ BECERA, Sahylin; GARCIA PEREIRA, Annia; CALDERIN GARCIA, Andrés  e  HERNANDEZ GOMEZ, Antihus. Evaluation the quality of variety Maradol roja after be dehydrated by means of Osmotic dehydration (DO). Rev Cie Téc Agr [online]. 2011, vol.20, n.1, pp. 52-56. ISSN 2071-0054.

Dehydration is one of the methods most used during fruit and vegetables conservation, through it use products storage periods can be extended preserving good quality indexes. The present work is focused in: To evaluate papaya fruit (Carica papaya L.) variety Maradol roja as fresh fruit and after be dehydrated by means of Osmotic dehydration (DO). During the analysis fruit quality properties such as: mass; size; SSC; pH and Firmness were determined for the fresh entire fruit and pieces (1 x 5 ± 2 cm) prior dehydration process (DO, 60 °C during 4 hours and AC). Besides, fruit pieces mass and firmness were measured once completed each process to determine weight lost and firmness variation. As principal results were obtained that weight lost by means of DO was 65,6% and the firmness variation was 82,09%. The economic indicators refer that the process of DO ascends to the mount of 15.21 Cuban peso for a total mass of 439,3 g, a level of acceptance of 98% and a period of conservation of 90 days.

Palavras-chave : dehydration; osmotic dehydration; quality and papaya.

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