Atenção: Todas as denúncias são sigilosas e sua identidade será preservada.
Os campos nome e e-mail são de preenchimento opcional
Metadados | Descrição | Idioma |
---|---|---|
Autor(es): dc.contributor | Federal Rural University of Amazonia (UFRA) | - |
Autor(es): dc.contributor | Universidad Nacional de Agricultura | - |
Autor(es): dc.contributor | Universidade Estadual Paulista (Unesp) | - |
Autor(es): dc.creator | da Silva, Josiane Pereira | - |
Autor(es): dc.creator | Inestroza-Lizardo, Carlos | - |
Autor(es): dc.creator | Pinzetta Junior, José Sidnaldo [UNESP] | - |
Autor(es): dc.creator | Mattiuz, Ben-Hur [UNESP] | - |
Data de aceite: dc.date.accessioned | 2022-02-22T00:53:52Z | - |
Data de disponibilização: dc.date.available | 2022-02-22T00:53:52Z | - |
Data de envio: dc.date.issued | 2021-06-25 | - |
Data de envio: dc.date.issued | 2021-06-25 | - |
Data de envio: dc.date.issued | 2020-12-31 | - |
Fonte completa do material: dc.identifier | http://dx.doi.org/10.1111/jfpp.15502 | - |
Fonte completa do material: dc.identifier | http://hdl.handle.net/11449/208599 | - |
Fonte: dc.identifier.uri | http://educapes.capes.gov.br/handle/11449/208599 | - |
Descrição: dc.description | This study investigated the influence of hyperbaric pressure on the postharvest conservation of “Palmer” mango. The fruit was stored in hyperbaric chambers at 100 (control), 200, 400, 600, or 800 kPa at 22°C for 2 and 4 days. At the end of storage period, one batch of fruits was evaluated immediately and another batch kept at room condition (22°C, 51%–53% RH, at 100 kPa) for 3 days. During storage at hyperbaric pressure, there was an average 0.4% lower weight loss and 10.8% soluble solids in treatments with higher pressures (400, 600, and 800 kPa), and higher acidity preservation. Mangoes stored at 800 kPa presented a respiratory rate 22.7% lower than the control. Fruit treated at 800 kPa, at room temperature, presented lower weight loss, color maintenance, lower soluble solids, and higher titratable acidity. Hyperbaric pressure showed a positive effect on postharvest conservation of “Palmer” mango stored at 22°C. Novelty impact statement: Hyperbaric pressures at 600 and 800 kPa applied for 4 days improve the postharvest conservation of “Palmer” mangoes; Hyperbaric pressures prevented weight loss and decreased the respiratory rate at ambient temperature (22°C); The treatment at 800 kPa retarded the physicochemical processes of ripening in mangoes, confirmed by the color maintenance, the lower soluble solids, and the higher titratable acidity. | - |
Descrição: dc.description | Departament of Agronomy Federal Rural University of Amazonia (UFRA) | - |
Descrição: dc.description | Facultad de Ciencias Tecnológicas Universidad Nacional de Agricultura | - |
Descrição: dc.description | Department of Technology College of Agriculture and Veterinarian Sciences UNESP – São Paulo State University | - |
Descrição: dc.description | Department of General and Applied Biology Institute of Biosciences UNESP – São Paulo State University | - |
Descrição: dc.description | Department of Technology College of Agriculture and Veterinarian Sciences UNESP – São Paulo State University | - |
Descrição: dc.description | Department of General and Applied Biology Institute of Biosciences UNESP – São Paulo State University | - |
Idioma: dc.language | en | - |
Relação: dc.relation | Journal of Food Processing and Preservation | - |
???dc.source???: dc.source | Scopus | - |
Título: dc.title | Effect of hyperbaric pressure on postharvest conservation of “Palmer” mangoes | - |
Tipo de arquivo: dc.type | livro digital | - |
Aparece nas coleções: | Repositório Institucional - Unesp |
O Portal eduCAPES é oferecido ao usuário, condicionado à aceitação dos termos, condições e avisos contidos aqui e sem modificações. A CAPES poderá modificar o conteúdo ou formato deste site ou acabar com a sua operação ou suas ferramentas a seu critério único e sem aviso prévio. Ao acessar este portal, você, usuário pessoa física ou jurídica, se declara compreender e aceitar as condições aqui estabelecidas, da seguinte forma: