Chemical changes in Prata-Anã banana stored under reduced O2 and increased CO2 levels
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Publication Date: | 2018 |
Other Authors: | , , , |
Format: | Article |
Language: | eng |
Source: | Acta scientiarum. Technology (Online) |
Download full: | http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/39788 |
Summary: | Banana has high respiratory rate, which reduces its storage time. This study evaluated the chemical characteristics of Prata-Anã banana stored under reduced O2 and increased CO2 levels, in order to slow down the ripening. The atmospheres were settled at 1, 3 and 5% O2 combined with 2, 6 and 10% CO2, with ethylene adsorption, performing nine treatments. The controlled atmosphere was also settled at high oxygen level in ambient atmosphere (20.6 O2 and 0.1% CO2) with ethylene adsorption, and it was compared to the control treatment in normal atmosphere without ethylene adsorption. The chemical evaluations were performed after 14 day (days) under controlled atmosphere and after 3 days in ambient atmosphere. It was measured the peel color, mass loss, total acidity, pH, starch content, soluble sugars, total soluble solids and total phenolic compounds. Regardless of the CO2 level, the ripening was impaired under suppressed O2 levels (1, 3, and 5%), even after 3 days in normal atmosphere, with the fruits remaining unripe, with the smallest acidity and total soluble sugars, but with the highest starch content. The fruits reached total ripening after 14 days in normal atmosphere, presenting the smallest starch content. The content of phenolic compounds was increased in fruits stored under suppressed O2 levels. |
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Chemical changes in Prata-Anã banana stored under reduced O2 and increased CO2 levelsMusa spp.controlled atmospherephenolic compoundsstarch contentsoluble sugars.Tecnologia Pós-colheita de Frutas Banana has high respiratory rate, which reduces its storage time. This study evaluated the chemical characteristics of Prata-Anã banana stored under reduced O2 and increased CO2 levels, in order to slow down the ripening. The atmospheres were settled at 1, 3 and 5% O2 combined with 2, 6 and 10% CO2, with ethylene adsorption, performing nine treatments. The controlled atmosphere was also settled at high oxygen level in ambient atmosphere (20.6 O2 and 0.1% CO2) with ethylene adsorption, and it was compared to the control treatment in normal atmosphere without ethylene adsorption. The chemical evaluations were performed after 14 day (days) under controlled atmosphere and after 3 days in ambient atmosphere. It was measured the peel color, mass loss, total acidity, pH, starch content, soluble sugars, total soluble solids and total phenolic compounds. Regardless of the CO2 level, the ripening was impaired under suppressed O2 levels (1, 3, and 5%), even after 3 days in normal atmosphere, with the fruits remaining unripe, with the smallest acidity and total soluble sugars, but with the highest starch content. The fruits reached total ripening after 14 days in normal atmosphere, presenting the smallest starch content. The content of phenolic compounds was increased in fruits stored under suppressed O2 levels. Universidade Estadual De Maringá2018-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfimage/jpegimage/jpegimage/jpegimage/jpegimage/jpegimage/jpegimage/jpegimage/jpegimage/jpegimage/jpegimage/jpegimage/jpeghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/3978810.4025/actascitechnol.v40i1.39788Acta Scientiarum. Technology; Vol 40 (2018): Publicação Contínua; e39788Acta Scientiarum. Technology; v. 40 (2018): Publicação Contínua; e397881806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/39788/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/39788/751375146373http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/39788/751375146374http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/39788/751375146375http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/39788/751375146376http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/39788/751375146377http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/39788/751375146378http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/39788/751375146379http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/39788/751375146380http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/39788/751375146381http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/39788/751375146382http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/39788/751375146383http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/39788/751375146384Copyright (c) 2018 Acta Scientiarum. Technologyhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSiqueira, Manuela de Souza BritoBarbosa, Nayara CantarinoBarbosa, Nayara CantarinoCordenunsi, Beatriz RosanaHassimotto, Neuza Mariko AymotoResende, Eder Dutra de2019-07-17T11:53:49Zoai:periodicos.uem.br/ojs:article/39788Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2019-07-17T11:53:49Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Chemical changes in Prata-Anã banana stored under reduced O2 and increased CO2 levels |
title |
Chemical changes in Prata-Anã banana stored under reduced O2 and increased CO2 levels |
spellingShingle |
Chemical changes in Prata-Anã banana stored under reduced O2 and increased CO2 levels Siqueira, Manuela de Souza Brito Musa spp. controlled atmosphere phenolic compounds starch content soluble sugars. Tecnologia Pós-colheita de Frutas |
title_short |
Chemical changes in Prata-Anã banana stored under reduced O2 and increased CO2 levels |
title_full |
Chemical changes in Prata-Anã banana stored under reduced O2 and increased CO2 levels |
title_fullStr |
Chemical changes in Prata-Anã banana stored under reduced O2 and increased CO2 levels |
title_full_unstemmed |
Chemical changes in Prata-Anã banana stored under reduced O2 and increased CO2 levels |
title_sort |
Chemical changes in Prata-Anã banana stored under reduced O2 and increased CO2 levels |
author |
Siqueira, Manuela de Souza Brito |
author_facet |
Siqueira, Manuela de Souza Brito Barbosa, Nayara Cantarino Cordenunsi, Beatriz Rosana Hassimotto, Neuza Mariko Aymoto Resende, Eder Dutra de |
author_role |
author |
author2 |
Barbosa, Nayara Cantarino Cordenunsi, Beatriz Rosana Hassimotto, Neuza Mariko Aymoto Resende, Eder Dutra de |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Siqueira, Manuela de Souza Brito Barbosa, Nayara Cantarino Barbosa, Nayara Cantarino Cordenunsi, Beatriz Rosana Hassimotto, Neuza Mariko Aymoto Resende, Eder Dutra de |
dc.subject.por.fl_str_mv |
Musa spp. controlled atmosphere phenolic compounds starch content soluble sugars. Tecnologia Pós-colheita de Frutas |
topic |
Musa spp. controlled atmosphere phenolic compounds starch content soluble sugars. Tecnologia Pós-colheita de Frutas |
description |
Banana has high respiratory rate, which reduces its storage time. This study evaluated the chemical characteristics of Prata-Anã banana stored under reduced O2 and increased CO2 levels, in order to slow down the ripening. The atmospheres were settled at 1, 3 and 5% O2 combined with 2, 6 and 10% CO2, with ethylene adsorption, performing nine treatments. The controlled atmosphere was also settled at high oxygen level in ambient atmosphere (20.6 O2 and 0.1% CO2) with ethylene adsorption, and it was compared to the control treatment in normal atmosphere without ethylene adsorption. The chemical evaluations were performed after 14 day (days) under controlled atmosphere and after 3 days in ambient atmosphere. It was measured the peel color, mass loss, total acidity, pH, starch content, soluble sugars, total soluble solids and total phenolic compounds. Regardless of the CO2 level, the ripening was impaired under suppressed O2 levels (1, 3, and 5%), even after 3 days in normal atmosphere, with the fruits remaining unripe, with the smallest acidity and total soluble sugars, but with the highest starch content. The fruits reached total ripening after 14 days in normal atmosphere, presenting the smallest starch content. The content of phenolic compounds was increased in fruits stored under suppressed O2 levels. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-09-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/39788 10.4025/actascitechnol.v40i1.39788 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/39788 |
identifier_str_mv |
10.4025/actascitechnol.v40i1.39788 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/39788/pdf http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/39788/751375146373 http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/39788/751375146374 http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/39788/751375146375 http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/39788/751375146376 http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/39788/751375146377 http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/39788/751375146378 http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/39788/751375146379 http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/39788/751375146380 http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/39788/751375146381 http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/39788/751375146382 http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/39788/751375146383 http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/39788/751375146384 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2018 Acta Scientiarum. Technology https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2018 Acta Scientiarum. Technology https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf image/jpeg image/jpeg image/jpeg image/jpeg image/jpeg image/jpeg image/jpeg image/jpeg image/jpeg image/jpeg image/jpeg image/jpeg |
dc.publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Technology; Vol 40 (2018): Publicação Contínua; e39788 Acta Scientiarum. Technology; v. 40 (2018): Publicação Contínua; e39788 1806-2563 1807-8664 reponame:Acta scientiarum. Technology (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta scientiarum. Technology (Online) |
collection |
Acta scientiarum. Technology (Online) |
repository.name.fl_str_mv |
Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
||actatech@uem.br |
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1799315336877572096 |