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Registro Completo |
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Biblioteca(s): |
Embrapa Solos. |
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Data corrente: |
27/03/2009 |
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Data da última atualização: |
27/03/2009 |
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Tipo da produção científica: |
Monitoramento/Zoneamento |
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Autoria: |
ACCIOLY, L. J. de O.; SILVA, A. B. da; SILVEIRA, H. L. F. da; LOPES, H. L.; FONSECA, J. C. da; MENEZES, A. A. de A.; SILVA, J. A. da; SILVA, E. A. da; FRANÇA, A. E. D. de; SILVA, F. F. da; GUIMARÃES, L. M.; AZEVEDO, V. W. B.; SILVA, E. A. da. |
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Afiliação: |
Luciano José de Oliveira Accioly, Embrapa Solos; Ademar Barros da Silva, Embrapa Solos; Hilton Luís Ferraz da Silveira, Embrapa Solos; Hélio Leandro Lopes, Embrapa Solos; João Cordeiro da Fonseca, Embrapa Solos; Arnaldo A. de Alecrim Menezes, Embrapa Solos; Juliana Alves da Silva, Embrapa Solos; Eduardo Alves da Silva, Embrapa Solos; Álvaro Eugênio Duarte de França, Embrapa Solos; Fábio Fernandes da Silva, Embrapa Solos; Luciano Macedo Guimarães, Embrapa Solos; Verônica Wilma Bezerra Azevedo, Embrapa Solos; Eudmar Alves da Silva, Embrapa Solos. |
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Título: |
Mapa relatório de uso e cobertura das terras do estado de Alagoas - Folha União dos Palmares. |
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Ano de publicação: |
2008 |
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Fonte/Imprenta: |
Recife: Embrapa Solos UEP, 2008. |
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Páginas: |
1 mapa. |
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Descrição Física: |
mapa color.; escala 1:100.000. |
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Idioma: |
Português |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00778nem a2200253 a 4500
001 1340050
005 2009-03-27
008 2008 bl uuuu u0uu1 u #d
100 1 $aACCIOLY, L. J. de O.
245 $aMapa relatório de uso e cobertura das terras do estado de Alagoas - Folha União dos Palmares.
260 $aRecife: Embrapa Solos UEP$c2008
300 $a1 mapa.$cmapa color.; escala 1:100.000.
700 1 $aSILVA, A. B. da
700 1 $aSILVEIRA, H. L. F. da
700 1 $aLOPES, H. L.
700 1 $aFONSECA, J. C. da
700 1 $aMENEZES, A. A. de A.
700 1 $aSILVA, J. A. da
700 1 $aSILVA, E. A. da
700 1 $aFRANÇA, A. E. D. de
700 1 $aSILVA, F. F. da
700 1 $aGUIMARÃES, L. M.
700 1 $aAZEVEDO, V. W. B.
700 1 $aSILVA, E. A. da
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Registro original: |
Embrapa Solos (CNPS) |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
24/01/2020 |
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Data da última atualização: |
24/01/2020 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
SILVEIRA, M. F. da; COMETTANT-RABANAL, R.; SOARES, A. G.; FREITAS-SILVA, O.; CABRAL, L. M. C. |
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Afiliação: |
Michelle Fernandes da Silveira, UFRJ; Raúl Comettant Rabanal, UFRJ; ANTONIO GOMES SOARES, CTAA; OTNIEL FREITAS SILVA, CTAA; LOURDES MARIA CORREA CABRAL, CTAA. |
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Título: |
Carboxymethyl cellulose and sodium alginate edible coating to preserve the quality of strawberry. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS , 13., 2019, Campinas. O futuro dos alimentos: Anais... Campinas: Galoá, 2019. 1 p. |
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Idioma: |
Inglês |
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Notas: |
Pôster. Publicado no Anais Eletrônico da Galoá Proceddings. SLACA. De 10 A 12 nov. 2019. Ref. 117036. |
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Conteúdo: |
Strawberry is a small fruit considered one of the most appreciated berries by the Brazilian population, for its pleasant flavour and source of vitamin C. However, it is a highly perishable fruit due to postharvest pathological problems, mainly caused by Botrytis cinerea fungus. To decrease this problem, edible coatings can be an alternative because are considered an environmentally friendly technology, used to preserve and extend the postharvest shelf life. The aim of this study was to evaluate two edible coatings: the sodium alginate and carboxymethyl cellulose to keep quality and extend shelf life of strawberries. The produced coat was obtained from the spreading of film-forming solution on glass petri dishes and dried for 48 h in a vacuum oven to study its physical and chemical characteristics. Strawberries were immersed in the coating solution and stored at refrigeration temperature (2?4.5°C). Thermogravimetric analysis, film thickness and weight loss percentage of the coated and control samples were performed. The thickness of each film was measured using a micrometer. Thermogravimetric analysis was performed using a thermogravimetric analyzer. The films exhibited thickness from 0.015 to 0.06 mm. Weight loss percentage were not significantly different (p>0.05) in coated strawberries compared to the control. Thermogravimetric analysis showed similar decomposition curves for films produced. The results showed good thermic stability of films. Edible coating prevented Botrytis injuries when stored up to 5 days at refrigeration temperature (2?4.5°C). Concerning the weight loss percentage there was no significative difference between coated and control. Therefore, with a visual observation it was verified that strawberry coated presented higher quality characteristics than control. The next stage of the project will be dedicated to functionalizing the coating with nanoparticles with antimicrobial potential and evaluate how this functionalization interferes on the biological activity and other rheological properties of the films. MenosStrawberry is a small fruit considered one of the most appreciated berries by the Brazilian population, for its pleasant flavour and source of vitamin C. However, it is a highly perishable fruit due to postharvest pathological problems, mainly caused by Botrytis cinerea fungus. To decrease this problem, edible coatings can be an alternative because are considered an environmentally friendly technology, used to preserve and extend the postharvest shelf life. The aim of this study was to evaluate two edible coatings: the sodium alginate and carboxymethyl cellulose to keep quality and extend shelf life of strawberries. The produced coat was obtained from the spreading of film-forming solution on glass petri dishes and dried for 48 h in a vacuum oven to study its physical and chemical characteristics. Strawberries were immersed in the coating solution and stored at refrigeration temperature (2?4.5°C). Thermogravimetric analysis, film thickness and weight loss percentage of the coated and control samples were performed. The thickness of each film was measured using a micrometer. Thermogravimetric analysis was performed using a thermogravimetric analyzer. The films exhibited thickness from 0.015 to 0.06 mm. Weight loss percentage were not significantly different (p>0.05) in coated strawberries compared to the control. Thermogravimetric analysis showed similar decomposition curves for films produced. The results showed good thermic stability of films. Edible coating prevented Botry... Mostrar Tudo |
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Palavras-Chave: |
Edible coating. |
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Thesagro: |
Tecnologia de Alimento. |
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Thesaurus NAL: |
Shelf life; Small fruits. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/209568/1/galoa-proceedings-SLACA-2019-117036.pdf
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Marc: |
LEADER 02923nam a2200217 a 4500
001 2119311
005 2020-01-24
008 2019 bl uuuu u00u1 u #d
100 1 $aSILVEIRA, M. F. da
245 $aCarboxymethyl cellulose and sodium alginate edible coating to preserve the quality of strawberry.$h[electronic resource]
260 $aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS , 13., 2019, Campinas. O futuro dos alimentos: Anais... Campinas: Galoá, 2019. 1 p.$c2019
500 $aPôster. Publicado no Anais Eletrônico da Galoá Proceddings. SLACA. De 10 A 12 nov. 2019. Ref. 117036.
520 $aStrawberry is a small fruit considered one of the most appreciated berries by the Brazilian population, for its pleasant flavour and source of vitamin C. However, it is a highly perishable fruit due to postharvest pathological problems, mainly caused by Botrytis cinerea fungus. To decrease this problem, edible coatings can be an alternative because are considered an environmentally friendly technology, used to preserve and extend the postharvest shelf life. The aim of this study was to evaluate two edible coatings: the sodium alginate and carboxymethyl cellulose to keep quality and extend shelf life of strawberries. The produced coat was obtained from the spreading of film-forming solution on glass petri dishes and dried for 48 h in a vacuum oven to study its physical and chemical characteristics. Strawberries were immersed in the coating solution and stored at refrigeration temperature (2?4.5°C). Thermogravimetric analysis, film thickness and weight loss percentage of the coated and control samples were performed. The thickness of each film was measured using a micrometer. Thermogravimetric analysis was performed using a thermogravimetric analyzer. The films exhibited thickness from 0.015 to 0.06 mm. Weight loss percentage were not significantly different (p>0.05) in coated strawberries compared to the control. Thermogravimetric analysis showed similar decomposition curves for films produced. The results showed good thermic stability of films. Edible coating prevented Botrytis injuries when stored up to 5 days at refrigeration temperature (2?4.5°C). Concerning the weight loss percentage there was no significative difference between coated and control. Therefore, with a visual observation it was verified that strawberry coated presented higher quality characteristics than control. The next stage of the project will be dedicated to functionalizing the coating with nanoparticles with antimicrobial potential and evaluate how this functionalization interferes on the biological activity and other rheological properties of the films.
650 $aShelf life
650 $aSmall fruits
650 $aTecnologia de Alimento
653 $aEdible coating
700 1 $aCOMETTANT-RABANAL, R.
700 1 $aSOARES, A. G.
700 1 $aFREITAS-SILVA, O.
700 1 $aCABRAL, L. M. C.
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Embrapa Agroindústria de Alimentos (CTAA) |
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