Influência da temperatura de refrigeração sobre as características químicas do mamão cv. "Golden"

Almeida, Robson Ferreira de; Martins, Meire Lélis Leal; Resende, Eder Dutra de; Vitorazi, Letícia; Carlos, Lanamar de Almeida; Pinto, Luciana Konda de Azevedo

doi:10.1590/s0101-20612006000300015

Cited by 11 publications

(9 citation statements)

References 9 publications

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“…This pH decrease happened due to the formation of organic acids and sugar in association to the fruits' breathing. Those pH variations over the storage can be attributed to the initial degradation and the subsequent synthesis of organic acids with different potentials of ionic dissociation (Almeida et al, 2006). A similar behavior was reported by Soares et al (2015), who obtained a pH of 5.85 in 'Golden' fruits using eatable coatings.…”

Section: Resultssupporting

confidence: 80%

Effect of the Biodegradable Coatings the Base on Microalgae and Oil of the Seed of the Pomegranate in the Conservation Powder-Crop of the Papaya ‘Golden’

Teodosio¹,

Araújo²,

Lima³

et al. 2018

JAS

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It is very challenging to the quality of the papaya culture’s fruits (Carica papaya L.) after the crop, especially due to their significance to the international market, that is, their elevated exportation demands. The purpose of this work was the application of biodegradable coatings composed of Scenedesmus sp. and Chlorella sp. associated or not with pomegranate seed oil in ‘Golden’ papaya and to evaluate their effect in the conservation powder-crop. The installation of the experiment was carried out in a completely randomized design, with a 6 x 6 factorial outline, that is, six concentrations (C: control; SO: 0.5% of Scenedesmus sp. + 0.3% of pomegranate seed oil; S: 0.5% of Scenedesmus sp.; CO: 0.5% of Chlorella sp. + 0.3% of pomegranate seed oil; CH: 0.5% of Chlorella sp.; O: 0.3% of pomegranate seed oil) and six evaluation periods (0, 3, 6, 9, 12, and 15 days), stored at a temperature of 18±2 °C with 60±5% RH with three repetitions of two fruits per portion. The use of coverings composed of Scenedesmus sp. and Chlorella sp. in association or not with pomegranate seed oil was proven efficient in the reduction of the breathing tax of ‘Golden’ papaya, delaying the ripening process, and therefore representing a promising alternative for these fruits’ powder-crop conservation. The coating composed of 0.5% of Chlorella sp. + 0.3% of pomegranate seed oil (CO) provided a better powder-crop conservation of ‘Golden’ papaya during 15 days of storage.

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Section: Resultssupporting

confidence: 80%

Effect of the Biodegradable Coatings the Base on Microalgae and Oil of the Seed of the Pomegranate in the Conservation Powder-Crop of the Papaya ‘Golden’

Teodosio¹,

Araújo²,

Lima³

et al. 2018

JAS

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“…The constancy of pH is justified due to the buffering effect of the cell fluid and because of cell passion fruit organic acids (particularly citric acid) with sodium citrate (added to adjust the pH of the juice) which does not allow wide variations in pH. According to Almeida et al (2006) in general, reduction of the acidity is associated to the increasing pH, as it was also observed by Xavier (2014), in obtaining the passion fruit beads stored by ionic gelation ± 5 °C. However; in this study, it was observed a decrease of 87,53% of the acidity of the microcapsule during the days of storage at constant pH (Table 3).…”

Section: Characterization Of Bioactive Water During Storagementioning

confidence: 97%

Bioactivation of Carbonated Mineral Water with Passion Fruit Microcapsules

Morais¹

2015

IJNFS

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Abstract:The ionic gelation is a technique of microencapsulation by a reaction between a polymer solution and an ionic solution. This technique can protect the nutraceutical bioactive compounds. This study used the process of ionic gelation solution with sodium alginate in order to obtain a new product: a bioactive water from passion fruit microcapsules placed in the carbonated mineral water. The physical-chemical, microbiological stability, and migration of the bioactive compounds of microcapsule for water for 35 days at 5 ± 1 °C was verified. For the microcapsules, it was possible to verify that the levels of ascorbic acid and carotenoids decreased during the storage period, and phenols remained constant (p≤0,05). Microcapsules and water presented balance of the ascorbic acid, carotenoids and phenols levels (p≤0,05). This result indicates migration of the bioactive compounds of the microcapsule to water and consequently the bioactivation of carbonated mineral water.

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“…These changes are common during ripening and are attributed mainly to the degradation and synthesis of organic acids (Almeida et al 2006). Similarly, Pimentel et al (2011) found variations for pH in papaya fruits (Hawai cultivar) during 6 days of storage, when subjected to treatments with cassava and potato starch.…”

Section: Resultsmentioning

confidence: 96%

Alternative control of post-harvest diseases in Tainung 1 papaya

Dantas

Nascimento

Cruz

et al. 2018

Pesqui. Agropecu. Trop.

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Controlling post-harvest papaya diseases without using agrochemicals is a challenge for producers. This study aimed at evaluating the effect of clove essential oil, biological fungicide (Trichodermil®), resistance inducer (Cob Sistem®) and chemical fungicide (Imazacure®) on the in vitro control of phytopathogenic fungi isolates from papaya as well as on the post-harvest quality of Tainung 1 papaya. The in vitro experiment was conducted in a complete randomized design, with five fungal species x five treatments and five replications. The in vivo experiment was conducted in a complete randomized design, with five treatments x five storage times, five replications and three fruits per replication. The fruits were stored under refrigeration at 10 ± 2 ºC and 90 ± 5 % of relative humidity and evaluated at 0, 7, 14, 21 and 28 days of storage, plus two shelf life days at 25 ± 2 ºC, to simulate marketing conditions. The inhibition of mycelial growth was evaluated in the in vitro experiment, while the diseases occurrence and post-harvest quality of the fruits were evaluated in the in vivo experiment. The clove essential oil and Trichodermil® were as efficient as Imazacure® in inhibiting the mycelial growth of Alternaria sp., Colletotrichum gloeosporioides and Rhizopus sp. The treatments with clove essential oil, Trichodermil® and Imazacure® were similar in controlling the pathogens up to 21 days of storage. The treatments had no effect on the fruits soluble solid contents.

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Influência da temperatura de refrigeração sobre as características químicas do mamão cv. "Golden"

Cited by 11 publications

References 9 publications

Effect of the Biodegradable Coatings the Base on Microalgae and Oil of the Seed of the Pomegranate in the Conservation Powder-Crop of the Papaya ‘Golden’

Effect of the Biodegradable Coatings the Base on Microalgae and Oil of the Seed of the Pomegranate in the Conservation Powder-Crop of the Papaya ‘Golden’

Bioactivation of Carbonated Mineral Water with Passion Fruit Microcapsules

Alternative control of post-harvest diseases in Tainung 1 papaya

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