Macroscopic monitoring of rotting and microbial growth in papaya 'Formosa': observation in the home environment as remote teaching practices
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/25466 |
Resumo: | The papaya present rapid ripening and postharvest degradation. The monitoring of deterioration processes by contaminants and determination of microorganisms by quantification is a recurrent practice in higher education institutions. However, due to the Covid-19 Pandemic, it was necessary to apply other teaching methods. Thus, the objective of this resource was to validate a macroscopic accompaniment method of rotting and microbial growth in 'Formosa' papaya, stored in domestic environment, under two conditions of estimated temperatures: environment at 26±6°C and refrigerated 10±2 º C. The fruits of papaya 'Formosa' were obtained with a minimum of 75% of the yellow peel and transported to the domestic environment, where evaluations of the loss of mass and fungal growth in the fruits were performed by observing the development of mycelium. At the end, it was noticed that the mass loss was high at the last storage time (13 days), with 73.7% for fruits stored at room temperature and 39% for refrigerated fruits. There was growth of fungal structures and necrosis of up to 5.5 cm in the pulp and 4.3 cm peel in the last evaluation time (312h). It was concluded that the validation of the monitoring microbial growth method in fruits was feasible, there was a high level of deterioration in fruits at room temperature compared to refrigerated fruits and considerable differences were noticed for the loss of fruit mass in ambient conditions. |
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Macroscopic monitoring of rotting and microbial growth in papaya 'Formosa': observation in the home environment as remote teaching practicesMonitoreo macroscópico del crecimiento microbiano y degradación en papaya 'Formosa': observación en el ambiente del hogar como prácticas de enseñanza remotaAcompanhamento macroscópico de deterioração e crescimento microbiano em mamão ‘Formosa’: observação em ambiente doméstico como práticas do ensino remotoMethodEvaluationPapayaDegradationRefrigeration.MétodoEvaluaciónPapayaDegradaciónRefrigeración.MétodoAvaliaçãoMamãoDegradaçãoRefrigeração.The papaya present rapid ripening and postharvest degradation. The monitoring of deterioration processes by contaminants and determination of microorganisms by quantification is a recurrent practice in higher education institutions. However, due to the Covid-19 Pandemic, it was necessary to apply other teaching methods. Thus, the objective of this resource was to validate a macroscopic accompaniment method of rotting and microbial growth in 'Formosa' papaya, stored in domestic environment, under two conditions of estimated temperatures: environment at 26±6°C and refrigerated 10±2 º C. The fruits of papaya 'Formosa' were obtained with a minimum of 75% of the yellow peel and transported to the domestic environment, where evaluations of the loss of mass and fungal growth in the fruits were performed by observing the development of mycelium. At the end, it was noticed that the mass loss was high at the last storage time (13 days), with 73.7% for fruits stored at room temperature and 39% for refrigerated fruits. There was growth of fungal structures and necrosis of up to 5.5 cm in the pulp and 4.3 cm peel in the last evaluation time (312h). It was concluded that the validation of the monitoring microbial growth method in fruits was feasible, there was a high level of deterioration in fruits at room temperature compared to refrigerated fruits and considerable differences were noticed for the loss of fruit mass in ambient conditions.Las frutas de papaya presentan una rápida maduración y degradación postcosecha. El monitoreo de procesos de deterioro por contaminantes y la determinación de microorganismos por cuantificación es una práctica recurrente en las instituciones de educación superior (IES) del sector Alimentario. Sin embargo, debido a la pandemia de Covid-19, fue necesario aplicar otros métodos de enseñanza. Así, el objetivo de este trabajo fue validar un método de seguimiento macroscópico del crecimiento microbiano en papaya 'Formosa', almacenada en ambiente doméstico bajo dos condiciones de temperaturas estimadas: ambiente a 26±6°C y refrigerada a 10±2ºC. Los frutos de papaya 'Formosa' se obtuvieron con un mínimo del 75% de la cáscara amarillenta y se transportaron al ambiente doméstico, donde se realizaron evaluaciones de la pérdida de masa y crecimiento fúngico en los frutos observando el desarrollo del micelio (estimado por medición). Al final, se notó que la pérdida de masa se elevó al último tiempo de almacenamiento (13 días), con un 73,7% para las frutas almacenadas a temperatura ambiente y un 39% para las frutas refrigeradas. Hubo crecimiento de estructuras fúngicas y necrosis de hasta 5,5 cm en la pulpa y 4,3 cm de peeling en el último tiempo de evaluación (312h). Se concluyó que la validación del método de monitoreo del crecimiento microbiano en las frutas era factible, hubo un alto nivel de deterioro en las frutas a temperatura ambiente en comparación con las frutas refrigeradas y se observaron diferencias considerables para la pérdida de masa de fruta en condiciones ambientales.Os frutos do mamoeiro apresentam rápido amadurecimento e degradação pós-colheita. O acompanhamento de processos de deterioração por contaminantes e a determinação de microrganismos por quantificação é uma prática recorrente nas Instituições de Ensino Superior (IES) do setor de Alimentos. No entanto, devido à Pandemia de Covid-19, fez-se necessário a aplicação de outros métodos de ensino. Assim, o objetivo do presente trabalho foi validar um método de acompanhamento macroscópico do crescimento microbiano no mamão ‘Formosa’, armazenado, em meio doméstico, sob duas condições de temperaturas estimadas: ambiente à 26±6°C e refrigerada 10±2 º C. Os frutos de mamão ‘Formosa’ foram obtidos apresentando o mínimo de 75% da casca amarelada e transportados para ambiente doméstico, onde foram realizadas avaliações da perda de massa e avanço de crescimento fúngico nos frutos mediante a observação do desenvolvimento de micélios (estimados por medição). Ao final, percebeu-se que a perda de massa foi elevada ao último tempo de armazenamento (13 dias), com 73,7% para os frutos armazenados a temperatura ambiente e 39% para os refrigerados. Houve crescimento de estruturas fúngicas e necroses de até 5,5 cm na polpa e 4,3 cm casca no último tempo de avaliação (312h). Concluiu-se que a validação do método de acompanhamento do crescimento microbiano nos frutos foi viável, houve um nível de deterioração elevada nos frutos em temperatura ambiente em comparação aos refrigerados e foram notadas diferenças consideráveis para a perda de massa dos frutos em condição ambiente.Research, Society and Development2022-01-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2546610.33448/rsd-v11i2.25466Research, Society and Development; Vol. 11 No. 2; e4211225466Research, Society and Development; Vol. 11 Núm. 2; e4211225466Research, Society and Development; v. 11 n. 2; e42112254662525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/25466/22276Copyright (c) 2022 Beatriz Lopes da Costa; Magnólia Carneiro de Oliveira; Luis Felipe de Medeiros Gomes; Pedro Abreu da Silva Neto; Mayara Salgado Silva https://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCosta, Beatriz Lopes da Oliveira, Magnólia Carneiro de Gomes, Luis Felipe de Medeiros Silva Neto, Pedro Abreu da Silva , Mayara Salgado 2022-02-07T01:42:50Zoai:ojs.pkp.sfu.ca:article/25466Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:43:44.355574Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Macroscopic monitoring of rotting and microbial growth in papaya 'Formosa': observation in the home environment as remote teaching practices Monitoreo macroscópico del crecimiento microbiano y degradación en papaya 'Formosa': observación en el ambiente del hogar como prácticas de enseñanza remota Acompanhamento macroscópico de deterioração e crescimento microbiano em mamão ‘Formosa’: observação em ambiente doméstico como práticas do ensino remoto |
title |
Macroscopic monitoring of rotting and microbial growth in papaya 'Formosa': observation in the home environment as remote teaching practices |
spellingShingle |
Macroscopic monitoring of rotting and microbial growth in papaya 'Formosa': observation in the home environment as remote teaching practices Costa, Beatriz Lopes da Method Evaluation Papaya Degradation Refrigeration. Método Evaluación Papaya Degradación Refrigeración. Método Avaliação Mamão Degradação Refrigeração. |
title_short |
Macroscopic monitoring of rotting and microbial growth in papaya 'Formosa': observation in the home environment as remote teaching practices |
title_full |
Macroscopic monitoring of rotting and microbial growth in papaya 'Formosa': observation in the home environment as remote teaching practices |
title_fullStr |
Macroscopic monitoring of rotting and microbial growth in papaya 'Formosa': observation in the home environment as remote teaching practices |
title_full_unstemmed |
Macroscopic monitoring of rotting and microbial growth in papaya 'Formosa': observation in the home environment as remote teaching practices |
title_sort |
Macroscopic monitoring of rotting and microbial growth in papaya 'Formosa': observation in the home environment as remote teaching practices |
author |
Costa, Beatriz Lopes da |
author_facet |
Costa, Beatriz Lopes da Oliveira, Magnólia Carneiro de Gomes, Luis Felipe de Medeiros Silva Neto, Pedro Abreu da Silva , Mayara Salgado |
author_role |
author |
author2 |
Oliveira, Magnólia Carneiro de Gomes, Luis Felipe de Medeiros Silva Neto, Pedro Abreu da Silva , Mayara Salgado |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Costa, Beatriz Lopes da Oliveira, Magnólia Carneiro de Gomes, Luis Felipe de Medeiros Silva Neto, Pedro Abreu da Silva , Mayara Salgado |
dc.subject.por.fl_str_mv |
Method Evaluation Papaya Degradation Refrigeration. Método Evaluación Papaya Degradación Refrigeración. Método Avaliação Mamão Degradação Refrigeração. |
topic |
Method Evaluation Papaya Degradation Refrigeration. Método Evaluación Papaya Degradación Refrigeración. Método Avaliação Mamão Degradação Refrigeração. |
description |
The papaya present rapid ripening and postharvest degradation. The monitoring of deterioration processes by contaminants and determination of microorganisms by quantification is a recurrent practice in higher education institutions. However, due to the Covid-19 Pandemic, it was necessary to apply other teaching methods. Thus, the objective of this resource was to validate a macroscopic accompaniment method of rotting and microbial growth in 'Formosa' papaya, stored in domestic environment, under two conditions of estimated temperatures: environment at 26±6°C and refrigerated 10±2 º C. The fruits of papaya 'Formosa' were obtained with a minimum of 75% of the yellow peel and transported to the domestic environment, where evaluations of the loss of mass and fungal growth in the fruits were performed by observing the development of mycelium. At the end, it was noticed that the mass loss was high at the last storage time (13 days), with 73.7% for fruits stored at room temperature and 39% for refrigerated fruits. There was growth of fungal structures and necrosis of up to 5.5 cm in the pulp and 4.3 cm peel in the last evaluation time (312h). It was concluded that the validation of the monitoring microbial growth method in fruits was feasible, there was a high level of deterioration in fruits at room temperature compared to refrigerated fruits and considerable differences were noticed for the loss of fruit mass in ambient conditions. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-17 |
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 |
https://rsdjournal.org/index.php/rsd/article/view/25466 10.33448/rsd-v11i2.25466 |
url |
https://rsdjournal.org/index.php/rsd/article/view/25466 |
identifier_str_mv |
10.33448/rsd-v11i2.25466 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/25466/22276 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 11 No. 2; e4211225466 Research, Society and Development; Vol. 11 Núm. 2; e4211225466 Research, Society and Development; v. 11 n. 2; e4211225466 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052810475339776 |