2014
DOI: 10.1590/0034-737x201461060013
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Abstract: O objetivo deste trabalho foi avaliar a conservação pós-colheita de mangas 'Palmer' e o desenvolvimento de fungos fitopatogênicos nos frutos, após o revestimento por fécula de mandioca, preparada com águas de cravo e de canela. Para execução do trabalho, foram utilizados cinco tratamentos: T1= testemunha (sem revestimento), T2= imersão em solução de fécula a 3%, preparada com água de cravo, por 12 horas, T3= imersão em solução de fécula a 3%, preparada com água de canela, por 12 horas, T4= imersão em solução d… Show more

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Cited by 19 publications
(19 citation statements)
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“…Moreover, for all coatings, the increased storage period resulted in fruits with lower Luminosity of the pulp ( Figure 6B), as observed by Serpa et al (2014), the pulp of the mangoes has become darker during storage, using cassava starch prepared with cloves and cinnamon extract. …”
Section: Resultssupporting
confidence: 53%
“…Moreover, for all coatings, the increased storage period resulted in fruits with lower Luminosity of the pulp ( Figure 6B), as observed by Serpa et al (2014), the pulp of the mangoes has become darker during storage, using cassava starch prepared with cloves and cinnamon extract. …”
Section: Resultssupporting
confidence: 53%
“…pH increases with the period of storage of fruits (Moraes et al, 2012). Results clearly shows the relationship between pH and acidity, with increase in pH (Figure 7) as the acidity decreases ( Figure 8), making the fruit more palatable (Serpa et al, 2014) and more mature.…”
Section: Resultsmentioning
confidence: 88%
“…Study of mango conservation using cassava starch performed by Serpa et al (2014) verified that there was no effect of coatings on L variables, causing reduction of pulp lightness in "Palmer" mangoes from 80.58 to 70.07 during a 10-days storage at room temperature.…”
Section: Resultsmentioning
confidence: 95%
“…Serpa et al (2014) reported for the color angle a progressive reduction in 'Palmer' mango pulps during storage, characterizing the mango pulps as orangish yellow on the day of evaluation. Changes in color intensities are associated with fruit metabolism during ripening, so it is believed that Chlorella doses have delayed the degradation process of the pigments that maintain the attractive color of the fruits.…”
Section: Experiments IImentioning
confidence: 99%