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Registro Completo |
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Biblioteca(s): |
Embrapa Agroenergia. |
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Data corrente: |
23/10/2017 |
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Data da última atualização: |
04/06/2018 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
FEIDEN, A.; CAMPOLIN, A. I.; CURADO, F. F.; MONACO, I.; FONSECA, T.; BORSATO, A. V.; GALVANI, F.; FAVARO, S. P. |
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Afiliação: |
ALBERTO FEIDEN; ADALGIZA INÊS CAMPOLIN; FERNANDO FLEURY CURADO; ISABELLE MONACO; TAYRINE FONSECA; AURÉLIO VINICIUS BORSATO; FÁBIO GALVANI; SIMONE PALMA FAVARO, CNPAE. |
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Título: |
Comunidade Antônio Maria Coelho: territorialidade e resistência pelo uso da bocaiuva no pantanal de mato grosso do sul. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
In: DIAS, T.; EIDT, J. S.; UDRY, C. (Ed.). Diálogos de saberes: relatos da Embrapa. Brasília, DF: Embrapa, 2016. v. 2. (Coleção Povos e Comunidades Tradicionais, 2). |
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Idioma: |
Português |
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Palavras-Chave: |
Comunidade Antônio Maria; Conhecimento tradicional; Diagnóstico rural participativo. |
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Thesagro: |
Bocaiúva; Resistência. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/165390/1/ARTIGO-Embrapa-Pantanal-COMUNIDADE-ANTONIO-MARIA-COELHO-TERRITORIALIDADE-E-RESISTENCIA-PELO-USO-DA-BOCAIUVA-NO-PANTANAL-DE-MATO-GROSSO-DO-SUL-final.pdf
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Marc: |
LEADER 00911naa a2200253 a 4500
001 2077872
005 2018-06-04
008 2017 bl uuuu u00u1 u #d
100 1 $aFEIDEN, A.
245 $aComunidade Antônio Maria Coelho$bterritorialidade e resistência pelo uso da bocaiuva no pantanal de mato grosso do sul.$h[electronic resource]
260 $c2017
650 $aBocaiúva
650 $aResistência
653 $aComunidade Antônio Maria
653 $aConhecimento tradicional
653 $aDiagnóstico rural participativo
700 1 $aCAMPOLIN, A. I.
700 1 $aCURADO, F. F.
700 1 $aMONACO, I.
700 1 $aFONSECA, T.
700 1 $aBORSATO, A. V.
700 1 $aGALVANI, F.
700 1 $aFAVARO, S. P.
773 $tIn: DIAS, T.; EIDT, J. S.; UDRY, C. (Ed.). Diálogos de saberes: relatos da Embrapa. Brasília, DF: Embrapa, 2016.$gv. 2. (Coleção Povos e Comunidades Tradicionais, 2).
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Registro original: |
Embrapa Agroenergia (CNPAE) |
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Biblioteca |
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Origem |
Tipo/Formato |
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Registro |
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Registro Completo
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
15/12/2021 |
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Data da última atualização: |
15/12/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
PESTANA, G. C.; SANTOS, K. A. F. DOS; MIRANDA, M.; SPRICIGO, P. C.; FOSCHINI, M. M.; BRESOLIN, J. D.; HUBINGER, S. Z.; ASSIS, O. B. G. de; FERREIRA, M. D. |
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Afiliação: |
G. C. PESTANA, UFSCAR; K. A. F. DOS SANTOS, UNIARA; M. MIRANDA, UNESP; P. C. SPRICIGO, USP; MILENE CORSO MITSUYUKI, CNPDIA; JOANA DIAS BRESOLIN, CNPDIA; SILVIANE ZANNI HUBINGER, CNPDIA; ODILIO BENEDITO GARRIDO DE ASSIS, CNPDIA; MARCOS DAVID FERREIRA, CNPDIA. |
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Título: |
Effects of carnauba wax and chitosan bilayer edible coating on shelf life of fresh-cut apple. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
ISHS Acta Horticulturae, v. 1325, p. 215-224, 2021. |
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DOI: |
10.17660/ActaHortic.2021.1325.31 |
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Idioma: |
Inglês |
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Notas: |
V International Symposium on Postharvest Pathology: From Consumer to Laboratory-Sustainable Approaches to Managing Postharvest Pathogens. |
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Conteúdo: |
Abstract Edible coatings can be an alternative to extend shelf-life and preserve quality of fresh-cut fruits by forming a barrier that avoids physical and microbiological damages. Such coatings can be formed by individual or multiple layers. The main aim of this study consisted in the evaluation of the effect of a bilayer coating (carnauba wax and chitosan) on the quality of fresh-cut apples. Chitosan and carnauba wax were characterized, individually and in bilayer format, by Attenuated Total Reflectance (ATR). The tests were performed on apple cv. Gala, sliced and sanitized, in five different treatments: (T1) uncoated, taken as control; (T2) Ascorbic acid solution at 1%; (T3) Chitosan at 1.5%; (T4) Carnauba wax at 0.5% and (T5) Bilayer ? (Chitosan 1.5% + Carnauba wax 0.5%). Physicochemical and microbial analyses were carried out every two days along 10 days storage at 5°C. Sensorial analyses were conducted on the fifth and tenth day. ATR revealed no interaction between main functional groups of carnauba wax and chitosan groups on the bilayer formations and no differences in firmness and weight loss were found among samples during the storage time. Color measurements confirmed that coated slices became dark faster than uncoated samples. Concerning microbiological analyses (total coliform microorganism and E. coli), slices coated with both chitosan and carnauba+chitosan bilayer, had the bacterial growing rate reduced. In sensorial analyses, panelists pointed their preference for apple slices treated with carnauba and also for bilayer coating, choice probably related to fruit appearance. MenosAbstract Edible coatings can be an alternative to extend shelf-life and preserve quality of fresh-cut fruits by forming a barrier that avoids physical and microbiological damages. Such coatings can be formed by individual or multiple layers. The main aim of this study consisted in the evaluation of the effect of a bilayer coating (carnauba wax and chitosan) on the quality of fresh-cut apples. Chitosan and carnauba wax were characterized, individually and in bilayer format, by Attenuated Total Reflectance (ATR). The tests were performed on apple cv. Gala, sliced and sanitized, in five different treatments: (T1) uncoated, taken as control; (T2) Ascorbic acid solution at 1%; (T3) Chitosan at 1.5%; (T4) Carnauba wax at 0.5% and (T5) Bilayer ? (Chitosan 1.5% + Carnauba wax 0.5%). Physicochemical and microbial analyses were carried out every two days along 10 days storage at 5°C. Sensorial analyses were conducted on the fifth and tenth day. ATR revealed no interaction between main functional groups of carnauba wax and chitosan groups on the bilayer formations and no differences in firmness and weight loss were found among samples during the storage time. Color measurements confirmed that coated slices became dark faster than uncoated samples. Concerning microbiological analyses (total coliform microorganism and E. coli), slices coated with both chitosan and carnauba+chitosan bilayer, had the bacterial growing rate reduced. In sensorial analyses, panelists pointed their preference ... Mostrar Tudo |
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Palavras-Chave: |
Microbiological analyses; Physic-chemical; Sensorial analyses. |
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Thesaurus NAL: |
Fruit quality. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/229242/1/ACTA-Bilayer-Pestana.pdf
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Marc: |
LEADER 02611naa a2200289 a 4500
001 2137885
005 2021-12-15
008 2021 bl uuuu u00u1 u #d
024 7 $a10.17660/ActaHortic.2021.1325.31$2DOI
100 1 $aPESTANA, G. C.
245 $aEffects of carnauba wax and chitosan bilayer edible coating on shelf life of fresh-cut apple.$h[electronic resource]
260 $c2021
500 $aV International Symposium on Postharvest Pathology: From Consumer to Laboratory-Sustainable Approaches to Managing Postharvest Pathogens.
520 $aAbstract Edible coatings can be an alternative to extend shelf-life and preserve quality of fresh-cut fruits by forming a barrier that avoids physical and microbiological damages. Such coatings can be formed by individual or multiple layers. The main aim of this study consisted in the evaluation of the effect of a bilayer coating (carnauba wax and chitosan) on the quality of fresh-cut apples. Chitosan and carnauba wax were characterized, individually and in bilayer format, by Attenuated Total Reflectance (ATR). The tests were performed on apple cv. Gala, sliced and sanitized, in five different treatments: (T1) uncoated, taken as control; (T2) Ascorbic acid solution at 1%; (T3) Chitosan at 1.5%; (T4) Carnauba wax at 0.5% and (T5) Bilayer ? (Chitosan 1.5% + Carnauba wax 0.5%). Physicochemical and microbial analyses were carried out every two days along 10 days storage at 5°C. Sensorial analyses were conducted on the fifth and tenth day. ATR revealed no interaction between main functional groups of carnauba wax and chitosan groups on the bilayer formations and no differences in firmness and weight loss were found among samples during the storage time. Color measurements confirmed that coated slices became dark faster than uncoated samples. Concerning microbiological analyses (total coliform microorganism and E. coli), slices coated with both chitosan and carnauba+chitosan bilayer, had the bacterial growing rate reduced. In sensorial analyses, panelists pointed their preference for apple slices treated with carnauba and also for bilayer coating, choice probably related to fruit appearance.
650 $aFruit quality
653 $aMicrobiological analyses
653 $aPhysic-chemical
653 $aSensorial analyses
700 1 $aSANTOS, K. A. F. DOS
700 1 $aMIRANDA, M.
700 1 $aSPRICIGO, P. C.
700 1 $aFOSCHINI, M. M.
700 1 $aBRESOLIN, J. D.
700 1 $aHUBINGER, S. Z.
700 1 $aASSIS, O. B. G. de
700 1 $aFERREIRA, M. D.
773 $tISHS Acta Horticulturae$gv. 1325, p. 215-224, 2021.
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Embrapa Instrumentação (CNPDIA) |
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