The use of sodium alginate-based coating and cellulose acetate in papaya post-harvest preservation

Detalhes bibliográficos
Autor(a) principal: Silva, Denise Andrade
Data de Publicação: 2014
Outros Autores: Oliveira, Juliana Krieger, Santos, Clovis Marcelo, Bery, Carla Crislan Souza, Castro, Alessandra Almeida, Santos, João Antônio Belarmino
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Acta scientiarum. Technology (Online)
Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/17645
Resumo: This study aimed to evaluate the ripening of papaya fruit (Carica papaya L.) at room temperature (±25°C) and10°C with 80% relative humidity, coated with edible film based on sodium alginate (1%) and cellulose acetate film (3%) by dipping the fruit in the suspensions for 1 min. On the application of the treatment and every three days during 12 days of storage, fruit were evaluated for weight loss, firmness, total carotenoid content, lycopene content and vitamin C content of the pulp. The cellulose acetate film extended the shelf-life of papayas, without affecting their quality. This treatment delayed fruit ripening, whose changes in all the parameters analyzed were significantly slower than fruit treated with sodium alginate-based coating. The coating with cellulose acetate at 3% was more effective in the preservation of papaya stored for 12 days under both temperatures.
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spelling The use of sodium alginate-based coating and cellulose acetate in papaya post-harvest preservationcoatingripeningstorageThis study aimed to evaluate the ripening of papaya fruit (Carica papaya L.) at room temperature (±25°C) and10°C with 80% relative humidity, coated with edible film based on sodium alginate (1%) and cellulose acetate film (3%) by dipping the fruit in the suspensions for 1 min. On the application of the treatment and every three days during 12 days of storage, fruit were evaluated for weight loss, firmness, total carotenoid content, lycopene content and vitamin C content of the pulp. The cellulose acetate film extended the shelf-life of papayas, without affecting their quality. This treatment delayed fruit ripening, whose changes in all the parameters analyzed were significantly slower than fruit treated with sodium alginate-based coating. The coating with cellulose acetate at 3% was more effective in the preservation of papaya stored for 12 days under both temperatures.Universidade Estadual De Maringá2014-02-26info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/1764510.4025/actascitechnol.v36i3.17645Acta Scientiarum. Technology; Vol 36 No 3 (2014); 569-573Acta Scientiarum. Technology; v. 36 n. 3 (2014); 569-5731806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/17645/pdf_27Silva, Denise AndradeOliveira, Juliana KriegerSantos, Clovis MarceloBery, Carla Crislan SouzaCastro, Alessandra AlmeidaSantos, João Antônio Belarminoinfo:eu-repo/semantics/openAccess2014-06-27T15:05:00Zoai:periodicos.uem.br/ojs:article/17645Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2014-06-27T15:05Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false
dc.title.none.fl_str_mv The use of sodium alginate-based coating and cellulose acetate in papaya post-harvest preservation
title The use of sodium alginate-based coating and cellulose acetate in papaya post-harvest preservation
spellingShingle The use of sodium alginate-based coating and cellulose acetate in papaya post-harvest preservation
Silva, Denise Andrade
coating
ripening
storage
title_short The use of sodium alginate-based coating and cellulose acetate in papaya post-harvest preservation
title_full The use of sodium alginate-based coating and cellulose acetate in papaya post-harvest preservation
title_fullStr The use of sodium alginate-based coating and cellulose acetate in papaya post-harvest preservation
title_full_unstemmed The use of sodium alginate-based coating and cellulose acetate in papaya post-harvest preservation
title_sort The use of sodium alginate-based coating and cellulose acetate in papaya post-harvest preservation
author Silva, Denise Andrade
author_facet Silva, Denise Andrade
Oliveira, Juliana Krieger
Santos, Clovis Marcelo
Bery, Carla Crislan Souza
Castro, Alessandra Almeida
Santos, João Antônio Belarmino
author_role author
author2 Oliveira, Juliana Krieger
Santos, Clovis Marcelo
Bery, Carla Crislan Souza
Castro, Alessandra Almeida
Santos, João Antônio Belarmino
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Silva, Denise Andrade
Oliveira, Juliana Krieger
Santos, Clovis Marcelo
Bery, Carla Crislan Souza
Castro, Alessandra Almeida
Santos, João Antônio Belarmino
dc.subject.por.fl_str_mv coating
ripening
storage
topic coating
ripening
storage
description This study aimed to evaluate the ripening of papaya fruit (Carica papaya L.) at room temperature (±25°C) and10°C with 80% relative humidity, coated with edible film based on sodium alginate (1%) and cellulose acetate film (3%) by dipping the fruit in the suspensions for 1 min. On the application of the treatment and every three days during 12 days of storage, fruit were evaluated for weight loss, firmness, total carotenoid content, lycopene content and vitamin C content of the pulp. The cellulose acetate film extended the shelf-life of papayas, without affecting their quality. This treatment delayed fruit ripening, whose changes in all the parameters analyzed were significantly slower than fruit treated with sodium alginate-based coating. The coating with cellulose acetate at 3% was more effective in the preservation of papaya stored for 12 days under both temperatures.
publishDate 2014
dc.date.none.fl_str_mv 2014-02-26
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/17645
10.4025/actascitechnol.v36i3.17645
url http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/17645
identifier_str_mv 10.4025/actascitechnol.v36i3.17645
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/17645/pdf_27
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
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 36 No 3 (2014); 569-573
Acta Scientiarum. Technology; v. 36 n. 3 (2014); 569-573
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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