Conservation of ‘Palmer’ mango with an edible coating of hydroxypropyl methylcellulose and beeswax

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.contributorScience and Technology of Pará-
Autor(es): dc.contributorIntegrated Education Center of Baixo Tocantins-
Autor(es): dc.creatorSousa, Fagner F. [UNESP]-
Autor(es): dc.creatorPinsetta Junior, José S. [UNESP]-
Autor(es): dc.creatorOliveira, Karollayne T.E.F. [UNESP]-
Autor(es): dc.creatorRodrigues, Ellen C.N. [UNESP]-
Autor(es): dc.creatorAndrade, Josiele P.-
Autor(es): dc.creatorMattiuz, Ben-Hur [UNESP]-
Data de aceite: dc.date.accessioned2022-02-22T00:53:01Z-
Data de disponibilização: dc.date.available2022-02-22T00:53:01Z-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2021-06-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.foodchem.2020.128925-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/208295-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/208295-
Descrição: dc.descriptionMango is a tropical fruit presenting intense postharvest metabolism. In storage at room temperature, it presents a short shelf life due to the high respiratory rate, and consequent ripening, which limits the marketing period in distant regions. This study evaluated the effect of edible coatings of hydroxypropyl methylcellulose and beeswax in concentrations of 10, 20, and 40% in ‘Palmer’ mangoes stored for 15 days at 21 °C. The coatings controlled ripening, maintaining peel and pulp colors, firmness, soluble solids (SS), titratable acidity (TA), SS/TA ratio, sugars, ascorbic acid, phenolic compounds, flavonoids, β-carotene, and antioxidant activity. Also, they reduced weight loss, oxidative stress, and the anthracnose (Colletotrichum gloeosporioides) incidence, without inducing alcohol dehydrogenase activity, which suggests that coated fruit did not ferment. Treatment with 20% beeswax was the most suitable for industrial applications, increasing in six days the mangoes shelf life.-
Descrição: dc.descriptionSão Paulo State Univesity (Unesp) School of Agricultural and Veterinarian Sciences-
Descrição: dc.descriptionFederal Institute of Education Science and Technology of Pará, Campus Cametá-
Descrição: dc.descriptionFederal Institute of Education Science and Technology of Pará, Campus Castanhal-
Descrição: dc.descriptionIntegrated Education Center of Baixo Tocantins-
Descrição: dc.descriptionSão Paulo State Univesity (Unesp) Institute of Biosciences-
Descrição: dc.descriptionSão Paulo State Univesity (Unesp) School of Agricultural and Veterinarian Sciences-
Descrição: dc.descriptionSão Paulo State Univesity (Unesp) Institute of Biosciences-
Idioma: dc.languageen-
Relação: dc.relationFood Chemistry-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectBiopolymer-
Palavras-chave: dc.subjectHPMC-
Palavras-chave: dc.subjectHypromellose-
Palavras-chave: dc.subjectMangifera indica-
Palavras-chave: dc.subjectNatural products-
Palavras-chave: dc.subjectPostharvest-
Título: dc.titleConservation of ‘Palmer’ mango with an edible coating of hydroxypropyl methylcellulose and beeswax-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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