Prolongamento da vida pós-colheita de bananas-maçã submetidas ao 1-metilciclopropeno (1-MCP) - qualidade sensorial e física

Pinheiro, Ana Carla Marques; Boas, Eduardo Valério de Barros Vilas; Bolini, Helena María André

doi:10.1590/s0101-20612010000100020

Cited by 4 publications

(3 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Because bananas are highly perishable, there is a need for dehydration of banana to reduce postharvest losses. Among the useful processes used to preserve banana fruits are minimal processing [7][8][9], refrigeration [10,11] and dehydration or drying [12][13][14][15][16]. Drying of banana is a useful method to reduce postharvest losses [17,18] and to improve commercial value of banana.…”

Section: Introductionmentioning

confidence: 99%

Banana Drying Kinetics

Albanie¹

2020

Banana Nutrition - Function and Processing Kinetics

View full text Add to dashboard Cite

Bananas (Musa acuminata) are one of the most important tropical fruits consumed worldwide by people of all age groups. Banana fruits are highly perishable, requiring preservation in some forms. Minimal processing, refrigeration and dehydration or drying are among the useful processes used in preserving banana fruits. Drying of banana fruits is used in reducing losses and improving food commercial value. Drying is the process of moisture removal due to simultaneous heat and mass transfer under controlled conditions. Drying as an old method of food preservation is widely embraced because it is simple, easy to operate and cost-effective. Drying also reduces bulkiness of banana through moisture loss which reduces the volume and eases handling and processing operations. This in turn reduces the costs of packaging, handling, storage and transportation. There are different drying techniques with different advantages and shortcomings. Agricultural produce have been dried for ages with natural and artificial methods to preserve them. The drying kinetics of banana is a complex phenomenon, and it is used in predicting the drying behaviour and for optimizing the drying parameters. This chapter assesses the models of drying kinetics in predicting the drying behaviour and in optimizing the drying parameters of banana fruits.

show abstract

Section: Introductionmentioning

confidence: 99%

Banana Drying Kinetics

Albanie¹

2020

Banana Nutrition - Function and Processing Kinetics

View full text Add to dashboard Cite

show abstract

“…O 1-MCP tem se mostrado um antagonista efetivo da ação do etileno em sapoti [7], banana [8]; maçã [9,10]; abacate [11], entre outras espécies. Embora haja poucos estudos de 1-MCP em morangos, já foi constatado que este regulador aumenta a conservação pós-colheita desses frutos [12,13,14].…”

Section: Introductionunclassified

Frutos de cultivares de morangueiros submetidos ao 1-mcp em temperatura refrigerada

Dantas

Rebouças²,

Luz

et al. 2017

Sci. Plena

View full text Add to dashboard Cite

O morango é um fruto com rápida perecibilidade, mesmo assim, há poucos trabalhos na literatura a respeito do uso de produtos para aumentar a sua conservação pós-colheita. Assim, o estudo teve o objetivo de avaliar a qualidade e a conservação de frutos de duas cultivares de morango, submetido ao 1-Metilciclopropeno (1-MCP), armazenados sob temperatura refrigerada. Foram avaliadas as cultivares Albion e San Andreas. Os frutos foram colocados em câmaras fechadas e submetidos ao tratamento com 100 nL L-¹ de 1-MCP pelo período de duas horas. Após o período de aplicação, os frutos foram embalados e armazenados sob temperatura de 4º C ± 1ºC e umidade relativa de 90% ± 5% por 24 dias. O delineamento experimental foi inteiramente casualizado com três repetições e oito frutos por parcela, sendo adotado o esquema fatorial 13 x 2 x 2 (13 tempos de avaliação - dias 0; 2; 4; 6; 8; 10; 12; 14; 16; 18; 20; 22 e 24; duas cultivares, Albion e San Andreas; e dois tratamentos, tratados com 1-MCP e controle. Os frutos foram avaliados quanto à firmeza, perda de massa, pH, sólidos solúveis, acidez titulável, ácido ascórbico, antocianinas totais e carotenoides totais. O uso do 1-MCP não foi eficiente em alterar as características de qualidade avaliadas, pois estas evoluíram normalmente, em ambas as cultivares.

show abstract

“…Most foods are highly perishable because of high moisture contents which make them susceptible to biochemical reactions and microbial spoilage, thereby requiring preservation in one way or the other. Among the common methods used in preserving food products are minimal processing, refrigeration, smoking and dehydration or drying (Pinheiro et al, 2010, Damiani et al, 2010, Fernandes et al, 2010Corrêa et al, 2010). Drying has been used as a method of reducing post-harvest losses in many agricultural produce for a long time (Gatea, 2011) and as well as improving their commercial value.…”

mentioning

confidence: 99%

Food Drying: A Review

Albanie

Ashaolu

Babu

2022

View full text Add to dashboard Cite

Foods are complex biological substances that are obtained from animal or plant origin and because of that they contain high moisture contents which make them highly perishable and thereby requiring preservation in some forms. This review assessed different techniques of drying food and optimization of drying parameters to obtain good and acceptable quality food products. Among the useful processes used in preserving food products reviewed is minimal processing, dehydration or drying. The authors explored the available literature from journals, textbooks and search engines to develop this review paper. Food dehydration or drying is used to reduce losses and improving food commercial value. The use of artificial dryers has been found to reduce drying time when compared with natural drying method although at higher consumption level. Natural drying methods are sun drying and solar drying which could involve the use of solar dryers. Artificial drying methods are radiation, freeze drying, osmotic drying, dielectric drying etc. Novel technologies like microencapsulation and nanotechnology are increasingly used in food drying. Microencapsulation has been found to improve the stability of nutrients, preventing ingredient interactions and degradation as the coating matrix effectively separates particles and prevents them from contacting each other. Nanotechnology has found wide applications in food production, processing and packaging. Nanotechnology is an emerging technology that could impact every aspect of food system from cultivation and production of food to processing, packaging, transportation, shelf life and bioavailability of nutrients in foods.

show abstract

Prolongamento da vida pós-colheita de bananas-maçã submetidas ao 1-metilciclopropeno (1-MCP) - qualidade sensorial e física

Cited by 4 publications

References 6 publications

Banana Drying Kinetics

Banana Drying Kinetics

Frutos de cultivares de morangueiros submetidos ao 1-mcp em temperatura refrigerada

Food Drying: A Review

Contact Info

Product

Resources

About

Prolongamento da vida pós-colheita de bananas-maçã submetidas ao 1-metilciclopropeno (1-MCP) - qualidade sensorial e física

Cited by 4 publications

References 6 publications

Banana Drying Kinetics

Banana Drying Kinetics

Frutos de cultivares de morangueiros submetidos ao 1-mcp em temperatura refrigerada

​Food Drying: A Review

Contact Info

Product

Resources

About

Food Drying: A Review