Development of an artificial fruit prototype for monitoring mango skin and flesh temperatures during storage and transportation.
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
Texto Completo: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1111606 |
Resumo: | Postharvest losses in the mango global market may be as high as 30%, affecting the cost of production, which is passed on to the consumer. Lack of homogeneous air temperature in refrigerated containers, packages, pallets and difficulty of inserting temperature sensors in fruit are issues in addressing losses during transport. This study aimed to develop an artificial fruit with skin and flesh thermal behavior equivalent to those of ?Tommy Atkins? mangoes at different maturity stages, which could be used to monitor fruit temperature during storage, transportation and marketing. The materials used to simulate mango skin were white acrylonitrile butadiene styrene (ABS), crystal ABS, and poly lactic acid with wood powder (PLA Wood). Mango flesh was simulated using three agar concentrations, 5, 10 and 15%. A temperature sensor was inserted in the middle of each artificial fruit (42.5mm deep into the agar-gel flesh) and another was inserted under the skin (1mm deep), both in the center and equatorial region to monitor the fruit thermal behavior. Skin and flesh temperature changes were monitored during refrigerated storage with or without hydrothermal treatment. The thermal behaviors of White ABS and Crystal ABS skins were different from those of the mangoes, and it was not possible to simultaneously obtain high correlation with fruit at different maturity stages. Artificial fruit with PLA Wood skin and flesh containing 15% agar showed skin and flesh thermal behavior similar to that of mangoes at different maturity stages defined through the quality attributes skin and flesh color, soluble solids, citric acid, pH and firmness, with R²=97%, coefficient of variation between 7 and 17% and P > F at 99% confidence level. Artificial fruit with PLA Wood skin and flesh containing 15% agar can be used for real-time monitoring of skin and flesh temperatures of ?Tommy Atkins? mangoes at different maturity stages after harvest. |
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Development of an artificial fruit prototype for monitoring mango skin and flesh temperatures during storage and transportation.Fruta artificialTommy AtkinsMangaPós-ColheitaResfriamentoTratamento HidrotérmicoMangifera IndicaMangoesCoolingPostharvest treatmentPostharvest losses in the mango global market may be as high as 30%, affecting the cost of production, which is passed on to the consumer. Lack of homogeneous air temperature in refrigerated containers, packages, pallets and difficulty of inserting temperature sensors in fruit are issues in addressing losses during transport. This study aimed to develop an artificial fruit with skin and flesh thermal behavior equivalent to those of ?Tommy Atkins? mangoes at different maturity stages, which could be used to monitor fruit temperature during storage, transportation and marketing. The materials used to simulate mango skin were white acrylonitrile butadiene styrene (ABS), crystal ABS, and poly lactic acid with wood powder (PLA Wood). Mango flesh was simulated using three agar concentrations, 5, 10 and 15%. A temperature sensor was inserted in the middle of each artificial fruit (42.5mm deep into the agar-gel flesh) and another was inserted under the skin (1mm deep), both in the center and equatorial region to monitor the fruit thermal behavior. Skin and flesh temperature changes were monitored during refrigerated storage with or without hydrothermal treatment. The thermal behaviors of White ABS and Crystal ABS skins were different from those of the mangoes, and it was not possible to simultaneously obtain high correlation with fruit at different maturity stages. Artificial fruit with PLA Wood skin and flesh containing 15% agar showed skin and flesh thermal behavior similar to that of mangoes at different maturity stages defined through the quality attributes skin and flesh color, soluble solids, citric acid, pH and firmness, with R²=97%, coefficient of variation between 7 and 17% and P > F at 99% confidence level. Artificial fruit with PLA Wood skin and flesh containing 15% agar can be used for real-time monitoring of skin and flesh temperatures of ?Tommy Atkins? mangoes at different maturity stages after harvest.Osvaldo Campelo de Mello Vasconcelos; Guilherme José Bolzani de Campos Ferreira; José de Castro Silva; Barbara Janet Teruel Mederos; SERGIO TONETTO DE FREITAS, CPATSA.VASCONCELOS, O. C. de M.FERREIRA, G. J. B. de C.SILVA, J. de C.MEDEROS, B. J. T.FREITAS, S. T. de2019-08-27T01:03:35Z2019-08-27T01:03:35Z2019-08-2620192019-12-02T11:11:11Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlePostharvest Biology and Technology, v. 58, dec. 2019.http://www.alice.cnptia.embrapa.br/alice/handle/doc/111160610.1016/j.postharvbio.2019.110956enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2019-08-27T01:03:42Zoai:www.alice.cnptia.embrapa.br:doc/1111606Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542019-08-27T01:03:42falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542019-08-27T01:03:42Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Development of an artificial fruit prototype for monitoring mango skin and flesh temperatures during storage and transportation. |
title |
Development of an artificial fruit prototype for monitoring mango skin and flesh temperatures during storage and transportation. |
spellingShingle |
Development of an artificial fruit prototype for monitoring mango skin and flesh temperatures during storage and transportation. VASCONCELOS, O. C. de M. Fruta artificial Tommy Atkins Manga Pós-Colheita Resfriamento Tratamento Hidrotérmico Mangifera Indica Mangoes Cooling Postharvest treatment |
title_short |
Development of an artificial fruit prototype for monitoring mango skin and flesh temperatures during storage and transportation. |
title_full |
Development of an artificial fruit prototype for monitoring mango skin and flesh temperatures during storage and transportation. |
title_fullStr |
Development of an artificial fruit prototype for monitoring mango skin and flesh temperatures during storage and transportation. |
title_full_unstemmed |
Development of an artificial fruit prototype for monitoring mango skin and flesh temperatures during storage and transportation. |
title_sort |
Development of an artificial fruit prototype for monitoring mango skin and flesh temperatures during storage and transportation. |
author |
VASCONCELOS, O. C. de M. |
author_facet |
VASCONCELOS, O. C. de M. FERREIRA, G. J. B. de C. SILVA, J. de C. MEDEROS, B. J. T. FREITAS, S. T. de |
author_role |
author |
author2 |
FERREIRA, G. J. B. de C. SILVA, J. de C. MEDEROS, B. J. T. FREITAS, S. T. de |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Osvaldo Campelo de Mello Vasconcelos; Guilherme José Bolzani de Campos Ferreira; José de Castro Silva; Barbara Janet Teruel Mederos; SERGIO TONETTO DE FREITAS, CPATSA. |
dc.contributor.author.fl_str_mv |
VASCONCELOS, O. C. de M. FERREIRA, G. J. B. de C. SILVA, J. de C. MEDEROS, B. J. T. FREITAS, S. T. de |
dc.subject.por.fl_str_mv |
Fruta artificial Tommy Atkins Manga Pós-Colheita Resfriamento Tratamento Hidrotérmico Mangifera Indica Mangoes Cooling Postharvest treatment |
topic |
Fruta artificial Tommy Atkins Manga Pós-Colheita Resfriamento Tratamento Hidrotérmico Mangifera Indica Mangoes Cooling Postharvest treatment |
description |
Postharvest losses in the mango global market may be as high as 30%, affecting the cost of production, which is passed on to the consumer. Lack of homogeneous air temperature in refrigerated containers, packages, pallets and difficulty of inserting temperature sensors in fruit are issues in addressing losses during transport. This study aimed to develop an artificial fruit with skin and flesh thermal behavior equivalent to those of ?Tommy Atkins? mangoes at different maturity stages, which could be used to monitor fruit temperature during storage, transportation and marketing. The materials used to simulate mango skin were white acrylonitrile butadiene styrene (ABS), crystal ABS, and poly lactic acid with wood powder (PLA Wood). Mango flesh was simulated using three agar concentrations, 5, 10 and 15%. A temperature sensor was inserted in the middle of each artificial fruit (42.5mm deep into the agar-gel flesh) and another was inserted under the skin (1mm deep), both in the center and equatorial region to monitor the fruit thermal behavior. Skin and flesh temperature changes were monitored during refrigerated storage with or without hydrothermal treatment. The thermal behaviors of White ABS and Crystal ABS skins were different from those of the mangoes, and it was not possible to simultaneously obtain high correlation with fruit at different maturity stages. Artificial fruit with PLA Wood skin and flesh containing 15% agar showed skin and flesh thermal behavior similar to that of mangoes at different maturity stages defined through the quality attributes skin and flesh color, soluble solids, citric acid, pH and firmness, with R²=97%, coefficient of variation between 7 and 17% and P > F at 99% confidence level. Artificial fruit with PLA Wood skin and flesh containing 15% agar can be used for real-time monitoring of skin and flesh temperatures of ?Tommy Atkins? mangoes at different maturity stages after harvest. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-08-27T01:03:35Z 2019-08-27T01:03:35Z 2019-08-26 2019 2019-12-02T11:11:11Z |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Postharvest Biology and Technology, v. 58, dec. 2019. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1111606 10.1016/j.postharvbio.2019.110956 |
identifier_str_mv |
Postharvest Biology and Technology, v. 58, dec. 2019. 10.1016/j.postharvbio.2019.110956 |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1111606 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
collection |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository.name.fl_str_mv |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
cg-riaa@embrapa.br |
_version_ |
1794503479412129792 |