Conservation of red guava 'Pedro Sato' using chitosan and gelatin-based coatings produced by the layer-by-layer technique

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorFederal University of Pelotas-
Autor(es): dc.contributorFederal University of Campina Grande-
Autor(es): dc.creatorMoreira Pereira, Emmanuel-
Autor(es): dc.creatorDellinghausen Borges, Caroline-
Autor(es): dc.creatordos Santos Formiga, Anderson-
Autor(es): dc.creatorSidnaldo Pinsetta Junior, José-
Autor(es): dc.creatorMattiuz, Ben-Hur-
Autor(es): dc.creatorSantos Monteiro, Shênia-
Data de aceite: dc.date.accessioned2025-08-21T21:36:01Z-
Data de disponibilização: dc.date.available2025-08-21T21:36:01Z-
Data de envio: dc.date.issued2023-03-02-
Data de envio: dc.date.issued2023-03-02-
Data de envio: dc.date.issued2022-10-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.procbio.2022.06.020-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/241996-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/241996-
Descrição: dc.descriptionThe nutrients present in fruits are associated with health benefits, which is why fruit consumption has increased globally. However, global statistics show that fruits together with vegetables constitute the largest part of post-harvest food losses. This is because fruits such as guava are highly perishable and therefore degradation occurs quickly. This study aimed to assess the conservation of 'Pedro Sato' red guavas using chitosan and gelatin coatings produced by the layer-by-layer technique. The fruits were immersed in the following treatments: [1] control; [2] chitosan; [3] gelatin, and [4] chitosan and glycerol under gelatin. After drying, the guavas were stored for eight days at 21 ± 0.3 °C and 77 ± 6 % RH. Chemical characterization of coatings, weight loss, color, firmness, soluble solids, titratable acidity, ascorbic solid, chlorophylls, lycopene, total phenolic, antioxidant activity, lipid oxidation, catalase and peroxidase were analyzed in the fruits. Guava coating with gelatin/chitosan by the layer-by-layer technique delayed ripening, protected against diseases, reduced in loss of weight loss and lipid oxidation, maintained color and firmness, and enhanced catalase enzyme activity. The coating increased guava conservation for at least eight days, indicating the good potential of this coating technique association.-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionUNESP - São Paulo State University School of Agricultural and Veterinarian Sciences, SP-
Descrição: dc.descriptionCenter of Chemical Pharmaceuticals and Food Sciences Federal University of Pelotas, RS-
Descrição: dc.descriptionUNESP - São Paulo State University Institute of Biosciences, SP-
Descrição: dc.descriptionTechnology and Natural Resources Center Federal University of Campina Grande, PB-
Descrição: dc.descriptionUNESP - São Paulo State University School of Agricultural and Veterinarian Sciences, SP-
Descrição: dc.descriptionUNESP - São Paulo State University Institute of Biosciences, SP-
Descrição: dc.descriptionCAPES: 001-
Descrição: dc.descriptionFAPESP: 2017/17024-0-
Formato: dc.format35-44-
Idioma: dc.languageen-
Relação: dc.relationProcess Biochemistry-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectLayer-by-layer-
Palavras-chave: dc.subjectPsidium guajava-
Palavras-chave: dc.subjectShelf life-
Título: dc.titleConservation of red guava 'Pedro Sato' using chitosan and gelatin-based coatings produced by the layer-by-layer technique-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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