Effects of carnauba wax and chitosan bilayer edible coating on shelf life of fresh-cut apple

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Federal de São Carlos (UFSCar)-
Autor(es): dc.contributorUNIARA-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorUniversidade de São Paulo (USP)-
Autor(es): dc.contributorEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)-
Autor(es): dc.creatorPestana, G. C.-
Autor(es): dc.creatordos Santos, K. A.F.-
Autor(es): dc.creatorMiranda, M.-
Autor(es): dc.creatorSpricigo, P. C.-
Autor(es): dc.creatorMitsuyuki, M. C.-
Autor(es): dc.creatorBresolin, J. D.-
Autor(es): dc.creatorHubinger, S. Z.-
Autor(es): dc.creatorAssis, O. B.G.-
Autor(es): dc.creatorFerreira, M. D.-
Data de aceite: dc.date.accessioned2025-08-21T15:39:42Z-
Data de disponibilização: dc.date.available2025-08-21T15:39:42Z-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2021-10-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.17660/ActaHortic.2021.1325.31-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/222787-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/222787-
Descrição: dc.descriptionEdible coatings can be an alternative to extend shelf-life and preserve quality of fresh-cut fruits by forming a barrier that avoids physical and microbiological damages. Such coatings can be formed by individual or multiple layers. The main aim of this study consisted in the evaluation of the effect of a bilayer coating (carnauba wax and chitosan) on the quality of fresh-cut apples. Chitosan and carnauba wax were characterized, individually and in bilayer format, by Attenuated Total Reflectance (ATR). The tests were performed on apple cv. Gala, sliced and sanitized, in five different treatments: (T1) uncoated, taken as control; (T2) Ascorbic acid solution at 1%; (T3) Chitosan at 1.5%; (T4) Carnauba wax at 0.5% and (T5) Bilayer – (Chitosan 1.5% + Carnauba wax 0.5%). Physicochemical and microbial analyses were carried out every two days along 10 days storage at 5°C. Sensorial analyses were conducted on the fifth and tenth day. ATR revealed no interaction between main functional groups of carnauba wax and chitosan groups on the bilayer formations and no differences in firmness and weight loss were found among samples during the storage time. Color measurements confirmed that coated slices became dark faster than uncoated samples. Concerning microbiological analyses (total coliform microorganism and E. coli), slices coated with both chitosan and carnauba+chitosan bilayer, had the bacterial growing rate reduced. In sensorial analyses, panelists pointed their preference for apple slices treated with carnauba and also for bilayer coating, choice probably related to fruit appearance.-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
Descrição: dc.descriptionMinistério da Ciência, Tecnologia e Inovação-
Descrição: dc.descriptionEmpresa Brasileira de Pesquisa Agropecuária-
Descrição: dc.descriptionFederal University of São Carlos São Carlos (UFSCar), Rodovia Washington Luıs, km 235, SP-
Descrição: dc.descriptionUniversidade of Araraquara UNIARA-
Descrição: dc.descriptionDepartment of Food and Nutrition University Estadual Paulista-
Descrição: dc.descriptionUniversidade of São Paulo (USP/ESALQ)-
Descrição: dc.descriptionBrazilian Agricultural Research Corporation Embrapa Instrumentação-
Descrição: dc.descriptionDepartment of Food and Nutrition University Estadual Paulista-
Descrição: dc.descriptionEmpresa Brasileira de Pesquisa Agropecuária: 02.13.05.003.00.00-
Formato: dc.format215-223-
Idioma: dc.languageen-
Relação: dc.relationActa Horticulturae-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectFruit quality-
Palavras-chave: dc.subjectMicrobiological analyses-
Palavras-chave: dc.subjectPhysic-chemical-
Palavras-chave: dc.subjectSensorial analyses-
Título: dc.titleEffects of carnauba wax and chitosan bilayer edible coating on shelf life of fresh-cut apple-
Tipo de arquivo: dc.typeaula digital-
Aparece nas coleções:Repositório Institucional - Unesp

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