Effect of carbon dioxide (CO2) and oxygen (O2) levels on quality of ‘Palmer’ mangoes under controlled atmosphere storage
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1007/s13197-017-2873-4 http://hdl.handle.net/11449/175463 |
Resumo: | With the objective to evaluate the modifications in the fruit quality, ‘Palmer’ mangoes were stored at 12.8 °C for 30 days in controlled atmosphere storage that contained a low level of oxygen (5 kPa) which was associated with increasing levels of carbon dioxide CO2 (0, 1, 5, 10, 15 and 20 kPa CO2). Controlled atmosphere storage did not effect mango respiration. However, transfer mangoes, that were previously stored at high levels of CO2 (5 kPa O2 + 15 kPa CO2 and 5 kPa O2 + 20 kPa CO2) to ambient temperature presented higher respiratory rates. No significant effects of increasing CO2 levels on color (L*, chromaticity, and hue angle), firmness, physical–chemical parameter and carbohydrate metabolism (total and reducing sugars, soluble pectin) were observed. After transfer to ambient temperature the mangoes ripened normally without any signs of CO2 injury. Therefore, the increment levels of CO2 neither improved the quality of the ‘Palmer’ mangoes nor presented a synergistic effect with low-oxygen when compared to 5 kPa O2-control. |
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Effect of carbon dioxide (CO2) and oxygen (O2) levels on quality of ‘Palmer’ mangoes under controlled atmosphere storageCarbohydratesMangifera indica LPectinRespirationShelf-lifeSofteningWith the objective to evaluate the modifications in the fruit quality, ‘Palmer’ mangoes were stored at 12.8 °C for 30 days in controlled atmosphere storage that contained a low level of oxygen (5 kPa) which was associated with increasing levels of carbon dioxide CO2 (0, 1, 5, 10, 15 and 20 kPa CO2). Controlled atmosphere storage did not effect mango respiration. However, transfer mangoes, that were previously stored at high levels of CO2 (5 kPa O2 + 15 kPa CO2 and 5 kPa O2 + 20 kPa CO2) to ambient temperature presented higher respiratory rates. No significant effects of increasing CO2 levels on color (L*, chromaticity, and hue angle), firmness, physical–chemical parameter and carbohydrate metabolism (total and reducing sugars, soluble pectin) were observed. After transfer to ambient temperature the mangoes ripened normally without any signs of CO2 injury. Therefore, the increment levels of CO2 neither improved the quality of the ‘Palmer’ mangoes nor presented a synergistic effect with low-oxygen when compared to 5 kPa O2-control.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Departamento de Produção Vegetal Faculdade de Ciências Agrárias e Veterinárias (FCAV) Universidade Estadual Paulista (UNESP), Via de acesso Paulo Donato Castellane s/nUnidade Regional Norte de Minas Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG), Rodovia MG 122, km 155, Zona RuralEscola de Agronomia (EA) Setor de Horticultura Universidade Federal de Goiás (UFG), Avenida Esperança s/n – Campus UniversitárioDepartamento de Produção Vegetal Faculdade de Ciências Agrárias e Veterinárias (FCAV) Universidade Estadual Paulista (UNESP), Via de acesso Paulo Donato Castellane s/nFAPESP: 2005/56159-1FAPESP: 2005/56160-0Universidade Estadual Paulista (Unesp)Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)Universidade Federal de Goiás (UFG)de Almeida Teixeira, Gustavo Henrique [UNESP]Santos, Leandra OliveiraCunha Júnior, Luis CarlosDurigan, José Fernando [UNESP]2018-12-11T17:15:56Z2018-12-11T17:15:56Z2018-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article145-156application/pdfhttp://dx.doi.org/10.1007/s13197-017-2873-4Journal of Food Science and Technology, v. 55, n. 1, p. 145-156, 2018.0975-84020022-1155http://hdl.handle.net/11449/17546310.1007/s13197-017-2873-42-s2.0-850334500972-s2.0-85033450097.pdfScopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengJournal of Food Science and Technology0,689info:eu-repo/semantics/openAccess2024-06-07T13:56:54Zoai:repositorio.unesp.br:11449/175463Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T21:07:17.719165Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Effect of carbon dioxide (CO2) and oxygen (O2) levels on quality of ‘Palmer’ mangoes under controlled atmosphere storage |
title |
Effect of carbon dioxide (CO2) and oxygen (O2) levels on quality of ‘Palmer’ mangoes under controlled atmosphere storage |
spellingShingle |
Effect of carbon dioxide (CO2) and oxygen (O2) levels on quality of ‘Palmer’ mangoes under controlled atmosphere storage de Almeida Teixeira, Gustavo Henrique [UNESP] Carbohydrates Mangifera indica L Pectin Respiration Shelf-life Softening |
title_short |
Effect of carbon dioxide (CO2) and oxygen (O2) levels on quality of ‘Palmer’ mangoes under controlled atmosphere storage |
title_full |
Effect of carbon dioxide (CO2) and oxygen (O2) levels on quality of ‘Palmer’ mangoes under controlled atmosphere storage |
title_fullStr |
Effect of carbon dioxide (CO2) and oxygen (O2) levels on quality of ‘Palmer’ mangoes under controlled atmosphere storage |
title_full_unstemmed |
Effect of carbon dioxide (CO2) and oxygen (O2) levels on quality of ‘Palmer’ mangoes under controlled atmosphere storage |
title_sort |
Effect of carbon dioxide (CO2) and oxygen (O2) levels on quality of ‘Palmer’ mangoes under controlled atmosphere storage |
author |
de Almeida Teixeira, Gustavo Henrique [UNESP] |
author_facet |
de Almeida Teixeira, Gustavo Henrique [UNESP] Santos, Leandra Oliveira Cunha Júnior, Luis Carlos Durigan, José Fernando [UNESP] |
author_role |
author |
author2 |
Santos, Leandra Oliveira Cunha Júnior, Luis Carlos Durigan, José Fernando [UNESP] |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) Universidade Federal de Goiás (UFG) |
dc.contributor.author.fl_str_mv |
de Almeida Teixeira, Gustavo Henrique [UNESP] Santos, Leandra Oliveira Cunha Júnior, Luis Carlos Durigan, José Fernando [UNESP] |
dc.subject.por.fl_str_mv |
Carbohydrates Mangifera indica L Pectin Respiration Shelf-life Softening |
topic |
Carbohydrates Mangifera indica L Pectin Respiration Shelf-life Softening |
description |
With the objective to evaluate the modifications in the fruit quality, ‘Palmer’ mangoes were stored at 12.8 °C for 30 days in controlled atmosphere storage that contained a low level of oxygen (5 kPa) which was associated with increasing levels of carbon dioxide CO2 (0, 1, 5, 10, 15 and 20 kPa CO2). Controlled atmosphere storage did not effect mango respiration. However, transfer mangoes, that were previously stored at high levels of CO2 (5 kPa O2 + 15 kPa CO2 and 5 kPa O2 + 20 kPa CO2) to ambient temperature presented higher respiratory rates. No significant effects of increasing CO2 levels on color (L*, chromaticity, and hue angle), firmness, physical–chemical parameter and carbohydrate metabolism (total and reducing sugars, soluble pectin) were observed. After transfer to ambient temperature the mangoes ripened normally without any signs of CO2 injury. Therefore, the increment levels of CO2 neither improved the quality of the ‘Palmer’ mangoes nor presented a synergistic effect with low-oxygen when compared to 5 kPa O2-control. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-12-11T17:15:56Z 2018-12-11T17:15:56Z 2018-01-01 |
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 |
http://dx.doi.org/10.1007/s13197-017-2873-4 Journal of Food Science and Technology, v. 55, n. 1, p. 145-156, 2018. 0975-8402 0022-1155 http://hdl.handle.net/11449/175463 10.1007/s13197-017-2873-4 2-s2.0-85033450097 2-s2.0-85033450097.pdf |
url |
http://dx.doi.org/10.1007/s13197-017-2873-4 http://hdl.handle.net/11449/175463 |
identifier_str_mv |
Journal of Food Science and Technology, v. 55, n. 1, p. 145-156, 2018. 0975-8402 0022-1155 10.1007/s13197-017-2873-4 2-s2.0-85033450097 2-s2.0-85033450097.pdf |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Journal of Food Science and Technology 0,689 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
145-156 application/pdf |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808129286949830656 |