Nano- and micro-sized carnauba wax emulsions-based coatings incorporated with ginger essential oil and hydroxypropyl methylcellulose on papaya: Preservation of quality and delay of post-harvest fruit decay

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorHorticultural Research Laboratory-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorDaniel K. Inouye U.S. Pacific Basin Agricultural Research Center-
Autor(es): dc.contributorJaume I University-
Autor(es): dc.contributorUniversidade Estadual de Campinas (UNICAMP)-
Autor(es): dc.contributorEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)-
Autor(es): dc.creatorMiranda, Marcela-
Autor(es): dc.creatorSun, Xiuxiu-
Autor(es): dc.creatorMarín, Anna-
Autor(es): dc.creatordos Santos, Luana Cristina-
Autor(es): dc.creatorPlotto, Anne-
Autor(es): dc.creatorBai, Jinhe-
Autor(es): dc.creatorBenedito Garrido Assis, Odílio-
Autor(es): dc.creatorDavid Ferreira, Marcos-
Autor(es): dc.creatorBaldwin, Elizabeth-
Data de aceite: dc.date.accessioned2025-08-21T19:41:46Z-
Data de disponibilização: dc.date.available2025-08-21T19:41:46Z-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2022-03-30-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.fochx.2022.100249-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/223448-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/223448-
Descrição: dc.descriptionCarnauba wax nano and micro-sized emulsions and hydroxypropyl methylcellulose coatings, alone or combined with ginger essential oils (GEO) were applied on papayas and evaluated under several storage conditions. In a first experiment, storage parameters were: 6 days at 22 °C, and 9 days at 13 °C followed by 5 days at 22 °C. In a second experiment, storage was: 5 days at 22 °C, and 10 days at 16 °C followed by 3 days at 22 °C. Coating effects were dependent on storage conditions. While fruits were in cold storage, there were few changes; however, at 22 °C, the differences between coatings became more evident. Nanoemulsions maintained papaya quality during storage by retarding firmness loss, color changes, and reducing respiration rates, resulting in delayed ripening. GEO exhibited some positive effect on fungal disease control. Nanoemulsion-based coatings improved shelf life by reducing weight loss, color development, and slowing ripening of papaya fruit.-
Descrição: dc.descriptionUnited States Department of Agriculture (USDA) – ARS Horticultural Research Laboratory-
Descrição: dc.descriptionSão Paulo State University (Unesp) School of Pharmaceutical Sciences, SP-
Descrição: dc.descriptionUSDA–ARS Daniel K. Inouye U.S. Pacific Basin Agricultural Research Center-
Descrição: dc.descriptionJaume I University, Castelló de la Plana-
Descrição: dc.descriptionUniversity of Campinas (Unicamp) School of Food Engineering, SP-
Descrição: dc.descriptionBrazilian Agricultural Research Corporation Embrapa Instrumentação-
Descrição: dc.descriptionSão Paulo State University (Unesp) School of Pharmaceutical Sciences, SP-
Idioma: dc.languageen-
Relação: dc.relationFood Chemistry: X-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectCarica papaya L.-
Palavras-chave: dc.subjectDisease control-
Palavras-chave: dc.subjectEdible coatings-
Palavras-chave: dc.subjectPostharvest quality-
Palavras-chave: dc.subjectVolatile compounds-
Título: dc.titleNano- and micro-sized carnauba wax emulsions-based coatings incorporated with ginger essential oil and hydroxypropyl methylcellulose on papaya: Preservation of quality and delay of post-harvest fruit decay-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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