The chitosan affects severely the carbon metabolism in mango (Mangifera indica L. cv. Palmer) fruit during storage
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | LOCUS Repositório Institucional da UFV |
Texto Completo: | https://doi.org/10.1016/j.foodchem.2017.05.123 http://www.locus.ufv.br/handle/123456789/19937 |
Resumo: | Mango is a highly perishable fruit with a short post-harvest time due to the intense metabolic activity after harvesting. In attempt to evaluate the effects of chitosan in mango fruits, it was treated with 0%, 1%, 2% or 3% of chitosan solutions, placed into plastic trays, and stored at room temperature. Changes in physical and chemical parameters were evaluated. Chitosan delayed the climacteric peak, water loss and firmness. Further, few changes in soluble solid content, titratable acidity, pH of the pulp as well as in sugar content and decreased starch degradation were observed. Altogether, our results suggest chitosan edible coating effectively prolongs the quality attributes, affecting basic mitochondrial respiration and starch degradation rate. |
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Silva, Gláucia Michelle CosmeSilva, Willian BatistaMedeiros, David B.Salvador, Acácio RodriguesCordeiro, Maria Helena MenezesSilva, Natália Martins daSantana, Diederson BortoliniMizobutsi, Gisele Polete2018-06-05T13:18:07Z2018-06-05T13:18:07Z2017-05-2503088146https://doi.org/10.1016/j.foodchem.2017.05.123http://www.locus.ufv.br/handle/123456789/19937Mango is a highly perishable fruit with a short post-harvest time due to the intense metabolic activity after harvesting. In attempt to evaluate the effects of chitosan in mango fruits, it was treated with 0%, 1%, 2% or 3% of chitosan solutions, placed into plastic trays, and stored at room temperature. Changes in physical and chemical parameters were evaluated. Chitosan delayed the climacteric peak, water loss and firmness. Further, few changes in soluble solid content, titratable acidity, pH of the pulp as well as in sugar content and decreased starch degradation were observed. Altogether, our results suggest chitosan edible coating effectively prolongs the quality attributes, affecting basic mitochondrial respiration and starch degradation rate.engFood Chemistryv. 237, p. 372-378, December 2017Elsevier Ltdinfo:eu-repo/semantics/openAccessChitosanMango fruitCarbon metabolismPostharvestQualityThe chitosan affects severely the carbon metabolism in mango (Mangifera indica L. cv. Palmer) fruit during storageinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALartigo.pdfartigo.pdfTexto completoapplication/pdf503548https://locus.ufv.br//bitstream/123456789/19937/1/artigo.pdfcb96c731b4d78a44bf949c40ae6efdcdMD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/19937/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52THUMBNAILartigo.pdf.jpgartigo.pdf.jpgIM Thumbnailimage/jpeg5254https://locus.ufv.br//bitstream/123456789/19937/3/artigo.pdf.jpg0f010a1ce104a6f87a19324b3409efaaMD53123456789/199372018-06-05 23:00:25.655oai:locus.ufv.br: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Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452018-06-06T02:00:25LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.en.fl_str_mv |
The chitosan affects severely the carbon metabolism in mango (Mangifera indica L. cv. Palmer) fruit during storage |
title |
The chitosan affects severely the carbon metabolism in mango (Mangifera indica L. cv. Palmer) fruit during storage |
spellingShingle |
The chitosan affects severely the carbon metabolism in mango (Mangifera indica L. cv. Palmer) fruit during storage Silva, Gláucia Michelle Cosme Chitosan Mango fruit Carbon metabolism Postharvest Quality |
title_short |
The chitosan affects severely the carbon metabolism in mango (Mangifera indica L. cv. Palmer) fruit during storage |
title_full |
The chitosan affects severely the carbon metabolism in mango (Mangifera indica L. cv. Palmer) fruit during storage |
title_fullStr |
The chitosan affects severely the carbon metabolism in mango (Mangifera indica L. cv. Palmer) fruit during storage |
title_full_unstemmed |
The chitosan affects severely the carbon metabolism in mango (Mangifera indica L. cv. Palmer) fruit during storage |
title_sort |
The chitosan affects severely the carbon metabolism in mango (Mangifera indica L. cv. Palmer) fruit during storage |
author |
Silva, Gláucia Michelle Cosme |
author_facet |
Silva, Gláucia Michelle Cosme Silva, Willian Batista Medeiros, David B. Salvador, Acácio Rodrigues Cordeiro, Maria Helena Menezes Silva, Natália Martins da Santana, Diederson Bortolini Mizobutsi, Gisele Polete |
author_role |
author |
author2 |
Silva, Willian Batista Medeiros, David B. Salvador, Acácio Rodrigues Cordeiro, Maria Helena Menezes Silva, Natália Martins da Santana, Diederson Bortolini Mizobutsi, Gisele Polete |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Silva, Gláucia Michelle Cosme Silva, Willian Batista Medeiros, David B. Salvador, Acácio Rodrigues Cordeiro, Maria Helena Menezes Silva, Natália Martins da Santana, Diederson Bortolini Mizobutsi, Gisele Polete |
dc.subject.pt-BR.fl_str_mv |
Chitosan Mango fruit Carbon metabolism Postharvest Quality |
topic |
Chitosan Mango fruit Carbon metabolism Postharvest Quality |
description |
Mango is a highly perishable fruit with a short post-harvest time due to the intense metabolic activity after harvesting. In attempt to evaluate the effects of chitosan in mango fruits, it was treated with 0%, 1%, 2% or 3% of chitosan solutions, placed into plastic trays, and stored at room temperature. Changes in physical and chemical parameters were evaluated. Chitosan delayed the climacteric peak, water loss and firmness. Further, few changes in soluble solid content, titratable acidity, pH of the pulp as well as in sugar content and decreased starch degradation were observed. Altogether, our results suggest chitosan edible coating effectively prolongs the quality attributes, affecting basic mitochondrial respiration and starch degradation rate. |
publishDate |
2017 |
dc.date.issued.fl_str_mv |
2017-05-25 |
dc.date.accessioned.fl_str_mv |
2018-06-05T13:18:07Z |
dc.date.available.fl_str_mv |
2018-06-05T13:18:07Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://doi.org/10.1016/j.foodchem.2017.05.123 http://www.locus.ufv.br/handle/123456789/19937 |
dc.identifier.issn.none.fl_str_mv |
03088146 |
identifier_str_mv |
03088146 |
url |
https://doi.org/10.1016/j.foodchem.2017.05.123 http://www.locus.ufv.br/handle/123456789/19937 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartofseries.pt-BR.fl_str_mv |
v. 237, p. 372-378, December 2017 |
dc.rights.driver.fl_str_mv |
Elsevier Ltd info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Elsevier Ltd |
eu_rights_str_mv |
openAccess |
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application/pdf |
dc.publisher.none.fl_str_mv |
Food Chemistry |
publisher.none.fl_str_mv |
Food Chemistry |
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LOCUS Repositório Institucional da UFV |
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