Redução de perdas nas cadeias de frutas e hortaliças pela análise da vida útil dinâmica

Spagnol, Wigberto Antonio; Silveira, Vivaldo; Pereira, Ericsem; Filho, Nelson Guimarães

doi:10.1590/1981-6723.07016

Cited by 25 publications

(20 citation statements)

References 35 publications

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“…In the bark, yellowing occurs due to the degradation of chlorophyll and the appearance of carotenoid pigments, responsible for the yellow coloration (Medina & Pereira, 2010;Vilas Boas, Rodrigues, & de Paula, 2003). Harvesting and cleaning, sorting, packing, storage and transport processes influence the actual quality of the product, since these factors are linked to ethylene production (Spagnol, Silveira Junior, Pereira, & Guimarães Filho, 2018). When evaluating severity, only tea tree essential oil was superior to control, indicating that there was a reduction of anthracnose in treatment with inoculated fruits (Table 4).…”

Section: Application Of Essential Oils To Fruitsmentioning

confidence: 99%

Essential Oils in the Control of Anthracnose on ‘Prata Ana’ Banana

Rodrigues¹,

Mizobutsi²,

Fagundes³

et al. 2018

JAS

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Alternative forms of disease control in fruits have been researched in an attempt to minimize the negative effects of chemical control on men and environment. The aim of this study was to determine the best concentration of essential oils to control the development of Colletotrichum musae and anthracnose intensity in ‘Prata Anã’ banana. In order to inhibit germination, mycelial growth and sporulation, four essential oils of clove (Eugenia caryophyllus), tea tree (Melaleuca alternifolia), thyme (Thymus vulgaris) and ginger (Zingiber officinale) species were used at concentrations of 2, 4, 6 and 8 μL. In fruits, the same essential oils were applied at concentrations of 80, 160, 240 and 320 μL to evaluate the incidence and severity of anthracnose. Clove and thyme oils were the most efficient in inhibiting mycelial growth, germination and sporulation at all concentrations tested. The volatile compounds present in clove and thyme oils provide complete inhibition of fungal growth. Tea tree and ginger oils have the ability to suppress anthracnose in ‘Prata Anã’ banana. Concentrations of 160 μL of ginger oil, 160 and 240 μL of tea tree oil reduced the anthracnose severity in fruits. Ginger and tea tree essential oils have the potential to control banana anthracnose, reducing the anthracnose incidence in fruits by 48% and 24%, respectively.

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Section: Application Of Essential Oils To Fruitsmentioning

confidence: 99%

Essential Oils in the Control of Anthracnose on ‘Prata Ana’ Banana

Rodrigues¹,

Mizobutsi²,

Fagundes³

et al. 2018

JAS

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“…Controlling the relative humidity during cooling directly affects fruits, which, when exposed to inadequate values, result in the water loss and a significant drop in quality, thus impairing the product commercialization (Franco et al, 2017;Spagnol et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Plastic film bags on the refrigeration of table grapes

Amorim

Miranda

Santos

et al. 2020

Agraria

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“…As frutas e hortaliças são produtos perecíveis, representando perdas de 30 a 40% da produção ainda nas etapas de pós-colheita, processamento e distribuição (SPAGNOL et al, 2018). A produção de alimentos armazenados a partir desses produtos permite a redução dessas perdas e, consequentemente, o aproveitamento desses produtos (SANTOS et al, 2016).…”

Section: Introductionunclassified

“…Fruits and vegetables are perishable products, with losses of 30 to 40% in the postharvest, processing and distribution stages (SPAGNOL et al, 2018). Using this typically discarded material to produce stored food can mitigate these losses (SANTOS et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Characterization and quality assessment of frozen tropical fruit pulp

Nazareno

Acevedo

Cardoso

2019

AGRO@MBIENTE ON-LINE

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Given the increase in the production, commercialization andconsumption of fruit pulp in southwest Piauí state (PI), Brazil, research is needed to gain information on the composition of products already on the market. As such, this study aimed to assess the quality of fruit pulp based on standards established by current legislation. The pulps studied were acerola, cajá, cupuaçu, guava and passion fruit, which were thawed and homogenized. The samples were stored with three replications and the following assessed: total soluble solids (TSS), tritratable acidity (TA), pH and total vitamin C. The TSS (°Brix) and TA (% citric acid) values in acerola, cajá, cupuaçu, guava and passion fruit pulps were 5.20º and 1.02%, 3.20º and 0.86%, 13.24º and 2.42%, 4.80° and 0.64% and 6.20º and 2.41%, respectively. The pH values of acerola (3.00) and cupuaçu (3.02) pulps were in line with legislation (Ordinance 58, of August 30, 2016), whereas cajá (2.05), guava (2.72) and passion fruit (2.72) were below the established limit. With respect to vitamin C, acerola (1015.42 mg per 100 g), cajá (49.60 mg per 100 g), guava (29.0 mg per 100 g) and passion fruit (22.25 mg per 100 g) were in accordance with legislation, where as cupuaçu was below the legally stipulated content (11.68 mg per 100 g). All the pulps studied had at least one characteristic that did not meet the minimum legal requirement, which can be resolved by adopting good manufacturing practices that comply with legislation.

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Redução de perdas nas cadeias de frutas e hortaliças pela análise da vida útil dinâmica

Cited by 25 publications

References 35 publications

Essential Oils in the Control of Anthracnose on ‘Prata Ana’ Banana

Essential Oils in the Control of Anthracnose on ‘Prata Ana’ Banana

Plastic film bags on the refrigeration of table grapes

Characterization and quality assessment of frozen tropical fruit pulp

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