Avaliação da qualidade e das condições de armazenamento da cenoura (Daucus carota L.) minimamente processada comercializada no supermercado Shoprite da Matola

Abstract

Minimally processed products have stood out in the market, as they follow the global trend towards consumption of healthy, fresh and high quality foods. These products have the characteristics of fresh ready-to-eat products. In the present study, quality was evaluated through physical-chemical and microbiological, and storage conditions through temperature, humidity and stock management, safety for consumption, of carrots (Daucus carota L.) minimally processed foods sold at the Shoprite supermarket in Matola. 12 samples of carrots were purchased, packaged and stored under refrigeration. He was pH and total titratable acidity were determined and total coliforms were analyzed using the MPN (Most Probable Number) method, counting aerobic bacteria mesophiles and mold and yeast counts by incorporation into plates. For another side, the storage temperature of the carrots was determined, the humidity and the stock management system used. The average pH value (6.45 ± 0.16) of carrots were within the established limit, but the acidity values titratable (2.00% ± 0.01) was high. Total coliform bacteria count was >1100 NMP/g, mesophilic aerobic bacteria >6 log [CFU/g] and molds and yeasts >2 log [UFC/g], values ​​that are above established standards. Temperature (18 ± 2oC) was high and humidity control was not carried out. The supermarket implemented the FIFO (First In, First Out) stock management system, however the ineffectiveness in controlling temperatures and humidity can have compromised the quality and safety of product. It can be concluded that the minimally processed carrot sold in Shoprite da Matola was stored in unsatisfactory hygienic conditions, which could have compromised its quality