Fruit quality parameters and volatile compounds from ‘Palmer’ mangoes with internal breakdown

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)-
Autor(es): dc.contributorUniversidade de São Paulo (USP)-
Autor(es): dc.contributorUniversidade Federal de São Carlos (UFSCar)-
Autor(es): dc.creatorOldoni, Fernanda Campos Alencar-
Autor(es): dc.creatorFlorencio, Camila-
Autor(es): dc.creatorBertazzo, Giovana Brait-
Autor(es): dc.creatorGrizotto, Pamela Aparecida-
Autor(es): dc.creatorBogusz Junior, Stanislau-
Autor(es): dc.creatorCarneiro, Renato Lajarim-
Autor(es): dc.creatorColnago, Luiz Alberto-
Autor(es): dc.creatorFerreira, Marcos David-
Data de aceite: dc.date.accessioned2025-08-21T22:38:55Z-
Data de disponibilização: dc.date.available2025-08-21T22:38:55Z-
Data de envio: dc.date.issued2023-03-01-
Data de envio: dc.date.issued2023-03-01-
Data de envio: dc.date.issued2022-09-15-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.foodchem.2022.132902-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/240840-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/240840-
Descrição: dc.descriptionThe internal breakdown (IB) is a premature and uneven mango pulp ripening physiological disorder that is noticed only when the fruit is sliced for consumption. Thus, there is a demand for analytical methods to detect IB in mangoes to avoid consumer dissatisfaction and reduce postharvest waste. In this work, physicochemical and volatile compounds were determined to evaluate the ability to predict pulp IB. Principal components analysis (PCA) and partial least squares discriminant analysis (PLS-DA) of the data show that color, firmness, and volatiles compounds are important to give some information about the physiological changes caused by IB. The volatile compounds methacrylic acid, ethyl ester, isopentyl ethanoate, limonene oxide, (E)-2-pentenal, tetradecane, and γ-elemene were identified as chemical markers of IB. Therefore, mango physical and chemical characteristics combined with PCA and PLS-DA were successfully employed for the identification of IB in mangoes, showing significant differences between healthy and IB fruits.-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionDepartment of Food and Nutrition Sao Paulo State University (UNESP), Rod. Araraquara Jaú, Km 01 – s/n, SP-
Descrição: dc.descriptionBrazilian Agricultural Research Corporation (EMBRAPA) Embrapa Instrumentation, XV de Novembro Street, 1452, 13560-970, SP-
Descrição: dc.descriptionSao Carlos Institute of Chemistry (IQSC) University of Sao Paulo (USP), Trab. Sao Carlense Av., 400 – Arnold Schimidt Park, 13566-590, SP-
Descrição: dc.descriptionDepartment of Chemistry Federal University of Sao Carlos (UFSCar), Rod. Washington Luis, Km 235, 310, SP-
Descrição: dc.descriptionDepartment of Food and Nutrition Sao Paulo State University (UNESP), Rod. Araraquara Jaú, Km 01 – s/n, SP-
Descrição: dc.descriptionFAPESP: 2019/05159-4-
Descrição: dc.descriptionFAPESP: 2019/13656-8-
Idioma: dc.languageen-
Relação: dc.relationFood Chemistry-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectChemometrics-
Palavras-chave: dc.subjectMango physiological disorder-
Palavras-chave: dc.subjectPostharvest quality-
Palavras-chave: dc.subjectVolatiles-
Título: dc.titleFruit quality parameters and volatile compounds from ‘Palmer’ mangoes with internal breakdown-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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