Ethanol effect associated with hydrothermal treatment on ‘Tommy Atkins’ mango’s quality
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista brasileira de fruticultura (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452019000300301 |
Resumo: | Abstract One of the great challenges of the mango production chain is the maintenance of post-harvest quality of this fruit for export with a focus on food safety. This study evaluated the effect of the hydrothermal treatment associated to ethanol on mango’s quality. Two tests were performed, in both were used ‘Tommy Atkins’ mangoes. In the first one, the heat treatment consisted of immersing the fruits in a bath at 46.1 °C / 75 minutes with ethanol concentrations of 0, 5, 10 and 20% v / v, then a cooling bath at 21.1 °C / 30 minutes and stored at 25 °C. In the second, fruits were submitted to the baths, but with ethanol concentrations of 0, 3, 5 and 7% v/v, and stored at 25°C and 10°C. Physical-chemical and phytopathological analysis and percentage of mango rottenness were evaluated. Mangoes treated with more than 10% ethanol (stored at 25°C), or those treated at ethanol concentrations below 7% (stored at 10°C) did not show good external appearance. It was concluded that ethanol at the concentrations of 3, 5 and 7% v/v associated to hydrothermal treatment did not affect the quality parameters of the fruits stored at 25ºC, but these treatments decreased the mangoes shelf life, since these fruits matured faster and are not recommended for exportation. |
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Ethanol effect associated with hydrothermal treatment on ‘Tommy Atkins’ mango’s qualityAlcoholMangifera indicaPostharvestThermotherapyAbstract One of the great challenges of the mango production chain is the maintenance of post-harvest quality of this fruit for export with a focus on food safety. This study evaluated the effect of the hydrothermal treatment associated to ethanol on mango’s quality. Two tests were performed, in both were used ‘Tommy Atkins’ mangoes. In the first one, the heat treatment consisted of immersing the fruits in a bath at 46.1 °C / 75 minutes with ethanol concentrations of 0, 5, 10 and 20% v / v, then a cooling bath at 21.1 °C / 30 minutes and stored at 25 °C. In the second, fruits were submitted to the baths, but with ethanol concentrations of 0, 3, 5 and 7% v/v, and stored at 25°C and 10°C. Physical-chemical and phytopathological analysis and percentage of mango rottenness were evaluated. Mangoes treated with more than 10% ethanol (stored at 25°C), or those treated at ethanol concentrations below 7% (stored at 10°C) did not show good external appearance. It was concluded that ethanol at the concentrations of 3, 5 and 7% v/v associated to hydrothermal treatment did not affect the quality parameters of the fruits stored at 25ºC, but these treatments decreased the mangoes shelf life, since these fruits matured faster and are not recommended for exportation.Sociedade Brasileira de Fruticultura2019-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452019000300301Revista Brasileira de Fruticultura v.41 n.3 2019reponame:Revista brasileira de fruticultura (Online)instname:Sociedade Brasileira de Fruticultura (SBF)instacron:SBFRU10.1590/0100-29452019088info:eu-repo/semantics/openAccessVilar,Silvana Belém de OliveiraCastro,Maria Fernanda Demonte Penteado Morethzon deBenato,Eliane AparecidaMoreira,Inacia dos SantosFigueiredo Neto,AcácioSchmidt,Flávio Luíseng2019-05-16T00:00:00Zoai:scielo:S0100-29452019000300301Revistahttp://www.scielo.br/rbfhttps://old.scielo.br/oai/scielo-oai.phprbf@fcav.unesp.br||http://rbf.org.br/1806-99670100-2945opendoar:2019-05-16T00:00Revista brasileira de fruticultura (Online) - Sociedade Brasileira de Fruticultura (SBF)false |
dc.title.none.fl_str_mv |
Ethanol effect associated with hydrothermal treatment on ‘Tommy Atkins’ mango’s quality |
title |
Ethanol effect associated with hydrothermal treatment on ‘Tommy Atkins’ mango’s quality |
spellingShingle |
Ethanol effect associated with hydrothermal treatment on ‘Tommy Atkins’ mango’s quality Vilar,Silvana Belém de Oliveira Alcohol Mangifera indica Postharvest Thermotherapy |
title_short |
Ethanol effect associated with hydrothermal treatment on ‘Tommy Atkins’ mango’s quality |
title_full |
Ethanol effect associated with hydrothermal treatment on ‘Tommy Atkins’ mango’s quality |
title_fullStr |
Ethanol effect associated with hydrothermal treatment on ‘Tommy Atkins’ mango’s quality |
title_full_unstemmed |
Ethanol effect associated with hydrothermal treatment on ‘Tommy Atkins’ mango’s quality |
title_sort |
Ethanol effect associated with hydrothermal treatment on ‘Tommy Atkins’ mango’s quality |
author |
Vilar,Silvana Belém de Oliveira |
author_facet |
Vilar,Silvana Belém de Oliveira Castro,Maria Fernanda Demonte Penteado Morethzon de Benato,Eliane Aparecida Moreira,Inacia dos Santos Figueiredo Neto,Acácio Schmidt,Flávio Luís |
author_role |
author |
author2 |
Castro,Maria Fernanda Demonte Penteado Morethzon de Benato,Eliane Aparecida Moreira,Inacia dos Santos Figueiredo Neto,Acácio Schmidt,Flávio Luís |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Vilar,Silvana Belém de Oliveira Castro,Maria Fernanda Demonte Penteado Morethzon de Benato,Eliane Aparecida Moreira,Inacia dos Santos Figueiredo Neto,Acácio Schmidt,Flávio Luís |
dc.subject.por.fl_str_mv |
Alcohol Mangifera indica Postharvest Thermotherapy |
topic |
Alcohol Mangifera indica Postharvest Thermotherapy |
description |
Abstract One of the great challenges of the mango production chain is the maintenance of post-harvest quality of this fruit for export with a focus on food safety. This study evaluated the effect of the hydrothermal treatment associated to ethanol on mango’s quality. Two tests were performed, in both were used ‘Tommy Atkins’ mangoes. In the first one, the heat treatment consisted of immersing the fruits in a bath at 46.1 °C / 75 minutes with ethanol concentrations of 0, 5, 10 and 20% v / v, then a cooling bath at 21.1 °C / 30 minutes and stored at 25 °C. In the second, fruits were submitted to the baths, but with ethanol concentrations of 0, 3, 5 and 7% v/v, and stored at 25°C and 10°C. Physical-chemical and phytopathological analysis and percentage of mango rottenness were evaluated. Mangoes treated with more than 10% ethanol (stored at 25°C), or those treated at ethanol concentrations below 7% (stored at 10°C) did not show good external appearance. It was concluded that ethanol at the concentrations of 3, 5 and 7% v/v associated to hydrothermal treatment did not affect the quality parameters of the fruits stored at 25ºC, but these treatments decreased the mangoes shelf life, since these fruits matured faster and are not recommended for exportation. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-01-01 |
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=S0100-29452019000300301 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452019000300301 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/0100-29452019088 |
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 Fruticultura |
publisher.none.fl_str_mv |
Sociedade Brasileira de Fruticultura |
dc.source.none.fl_str_mv |
Revista Brasileira de Fruticultura v.41 n.3 2019 reponame:Revista brasileira de fruticultura (Online) instname:Sociedade Brasileira de Fruticultura (SBF) instacron:SBFRU |
instname_str |
Sociedade Brasileira de Fruticultura (SBF) |
instacron_str |
SBFRU |
institution |
SBFRU |
reponame_str |
Revista brasileira de fruticultura (Online) |
collection |
Revista brasileira de fruticultura (Online) |
repository.name.fl_str_mv |
Revista brasileira de fruticultura (Online) - Sociedade Brasileira de Fruticultura (SBF) |
repository.mail.fl_str_mv |
rbf@fcav.unesp.br||http://rbf.org.br/ |
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1752122495797821440 |