Postharvest technologies for mangosteen (Garcinia mangostana L.) conservation
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400005 |
Resumo: | The application of technologies to extend the postharvest life of mangosteen fruit was studied and compared to storage at 25 °C/70-75%R.H (25 °C control treatment). The fruits were packed in expanded polystyrene (EPS) trays (5 fruits/tray). Five treatments were carried out at 13 °C/ 90-95% RH: application of carnauba wax coating, lecithin + CMC (carboxymethyl cellulose) coating, 50 µm LDPE (low density polyethylene) film coating, 13 µm PVC (Polyvinyl chloride), and non-coated sample (13 °C control treatment). Physicochemical analyses were performed twice a week. A statistical design was completely randomized with 8 repetitions for each treatment plus the control treatment. The results were submitted to variance analysis, and the averages compared by the Tukey test at 5% probability. Among the quality parameters analyzed, more significant differences were observed for weight loss, texture, and peel moisture content. The results showed that the maximum storage period for mangosteen at 25 °C is two weeks; while storage at13 °C can guarantee the conservation of this fruit for 25 days. Therefore, the treatment at 13 °C/90-95% RH without the use of coatings and films was more effective and economical. |
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Postharvest technologies for mangosteen (Garcinia mangostana L.) conservationPVC (polyvinyl chloride)LDPE (low density polyethylene)carnauba waxlecithinCMC (carboxymethyl cellulose)The application of technologies to extend the postharvest life of mangosteen fruit was studied and compared to storage at 25 °C/70-75%R.H (25 °C control treatment). The fruits were packed in expanded polystyrene (EPS) trays (5 fruits/tray). Five treatments were carried out at 13 °C/ 90-95% RH: application of carnauba wax coating, lecithin + CMC (carboxymethyl cellulose) coating, 50 µm LDPE (low density polyethylene) film coating, 13 µm PVC (Polyvinyl chloride), and non-coated sample (13 °C control treatment). Physicochemical analyses were performed twice a week. A statistical design was completely randomized with 8 repetitions for each treatment plus the control treatment. The results were submitted to variance analysis, and the averages compared by the Tukey test at 5% probability. Among the quality parameters analyzed, more significant differences were observed for weight loss, texture, and peel moisture content. The results showed that the maximum storage period for mangosteen at 25 °C is two weeks; while storage at13 °C can guarantee the conservation of this fruit for 25 days. Therefore, the treatment at 13 °C/90-95% RH without the use of coatings and films was more effective and economical.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2012-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400005Food Science and Technology v.32 n.4 2012reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612012005000103info:eu-repo/semantics/openAccessCastro,Maria Fernanda Pontes Penteado Moretzsohn deAnjos,Valéria Delgado de AlmeidaRezende,Ana Carolina BortolossiBenato,Eliane AparecidaValentini,Silvia Regina de Toledoeng2012-12-19T00:00:00Zoai:scielo:S0101-20612012000400005Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2012-12-19T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Postharvest technologies for mangosteen (Garcinia mangostana L.) conservation |
title |
Postharvest technologies for mangosteen (Garcinia mangostana L.) conservation |
spellingShingle |
Postharvest technologies for mangosteen (Garcinia mangostana L.) conservation Castro,Maria Fernanda Pontes Penteado Moretzsohn de PVC (polyvinyl chloride) LDPE (low density polyethylene) carnauba wax lecithin CMC (carboxymethyl cellulose) |
title_short |
Postharvest technologies for mangosteen (Garcinia mangostana L.) conservation |
title_full |
Postharvest technologies for mangosteen (Garcinia mangostana L.) conservation |
title_fullStr |
Postharvest technologies for mangosteen (Garcinia mangostana L.) conservation |
title_full_unstemmed |
Postharvest technologies for mangosteen (Garcinia mangostana L.) conservation |
title_sort |
Postharvest technologies for mangosteen (Garcinia mangostana L.) conservation |
author |
Castro,Maria Fernanda Pontes Penteado Moretzsohn de |
author_facet |
Castro,Maria Fernanda Pontes Penteado Moretzsohn de Anjos,Valéria Delgado de Almeida Rezende,Ana Carolina Bortolossi Benato,Eliane Aparecida Valentini,Silvia Regina de Toledo |
author_role |
author |
author2 |
Anjos,Valéria Delgado de Almeida Rezende,Ana Carolina Bortolossi Benato,Eliane Aparecida Valentini,Silvia Regina de Toledo |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Castro,Maria Fernanda Pontes Penteado Moretzsohn de Anjos,Valéria Delgado de Almeida Rezende,Ana Carolina Bortolossi Benato,Eliane Aparecida Valentini,Silvia Regina de Toledo |
dc.subject.por.fl_str_mv |
PVC (polyvinyl chloride) LDPE (low density polyethylene) carnauba wax lecithin CMC (carboxymethyl cellulose) |
topic |
PVC (polyvinyl chloride) LDPE (low density polyethylene) carnauba wax lecithin CMC (carboxymethyl cellulose) |
description |
The application of technologies to extend the postharvest life of mangosteen fruit was studied and compared to storage at 25 °C/70-75%R.H (25 °C control treatment). The fruits were packed in expanded polystyrene (EPS) trays (5 fruits/tray). Five treatments were carried out at 13 °C/ 90-95% RH: application of carnauba wax coating, lecithin + CMC (carboxymethyl cellulose) coating, 50 µm LDPE (low density polyethylene) film coating, 13 µm PVC (Polyvinyl chloride), and non-coated sample (13 °C control treatment). Physicochemical analyses were performed twice a week. A statistical design was completely randomized with 8 repetitions for each treatment plus the control treatment. The results were submitted to variance analysis, and the averages compared by the Tukey test at 5% probability. Among the quality parameters analyzed, more significant differences were observed for weight loss, texture, and peel moisture content. The results showed that the maximum storage period for mangosteen at 25 °C is two weeks; while storage at13 °C can guarantee the conservation of this fruit for 25 days. Therefore, the treatment at 13 °C/90-95% RH without the use of coatings and films was more effective and economical. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400005 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400005 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0101-20612012005000103 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.32 n.4 2012 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126317716832256 |