Ethanol effect associated with hydrothermal treatment on ‘Tommy Atkins’ mango’s quality

Detalhes bibliográficos
Autor(a) principal: Vilar,Silvana Belém de Oliveira
Data de Publicação: 2019
Outros Autores: Castro,Maria Fernanda Demonte Penteado Morethzon de, Benato,Eliane Aparecida, Moreira,Inacia dos Santos, Figueiredo Neto,Acácio, Schmidt,Flávio Luís
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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spelling 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)
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