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Registro Completo |
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Biblioteca(s): |
Embrapa Agropecuária Oeste; Embrapa Algodão. |
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Data corrente: |
31/10/2003 |
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Data da última atualização: |
10/06/2011 |
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Autoria: |
MEDEIROS, J. da C.; FREIRE, E. C.; QUEIROZ, J. C. de; SANTOS, J. W. dos; DEL` ACQUA, J. M.; SENHORELO, W. L. P.; ANDRADE, F. P. de; SANTANA, J. C. F.; ASSUNÇÃO, J. H. de; ALVES, I.; FERNANDES, J. I.; CASTRO, R. de; BARBOSA, K. de A. |
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Título: |
Resultados da pesquisa como algodão em Goiás-safra 2000/2001. |
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Ano de publicação: |
2001 |
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Fonte/Imprenta: |
Campina Grande: Embrapa Algodão, 2001. |
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Páginas: |
125 p. |
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Idioma: |
Português |
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Conteúdo: |
Introdução; Resultados das pesquisa efetuadas na safra 200/2001; Programa de manejo cultural; Programa de Difusão de Tecnologia. |
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Palavras-Chave: |
Brasil; Goiás. |
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Thesagro: |
Algodão; Gossypium Hirsutum; Pesquisa. |
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Thesaurus Nal: |
Brazil; cotton; research. |
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Categoria do assunto: |
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Marc: |
LEADER 01061nam a2200361 a 4500
001 1875299
005 2011-06-10
008 2001 bl uuuu 00u1 u #d
100 1 $aMEDEIROS, J. da C.
245 $aResultados da pesquisa como algodão em Goiás-safra 2000/2001.
260 $aCampina Grande: Embrapa Algodão$c2001
300 $a125 p.
520 $aIntrodução; Resultados das pesquisa efetuadas na safra 200/2001; Programa de manejo cultural; Programa de Difusão de Tecnologia.
650 $aBrazil
650 $acotton
650 $aresearch
650 $aAlgodão
650 $aGossypium Hirsutum
650 $aPesquisa
653 $aBrasil
653 $aGoiás
700 1 $aFREIRE, E. C.
700 1 $aQUEIROZ, J. C. de
700 1 $aSANTOS, J. W. dos
700 1 $aDEL` ACQUA, J. M.
700 1 $aSENHORELO, W. L. P.
700 1 $aANDRADE, F. P. de
700 1 $aSANTANA, J. C. F.
700 1 $aASSUNÇÃO, J. H. de
700 1 $aALVES, I.
700 1 $aFERNANDES, J. I.
700 1 $aCASTRO, R. de
700 1 $aBARBOSA, K. de A.
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Registro original: |
Embrapa Agropecuária Oeste (CPAO) |
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Registro Completo
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
04/07/2023 |
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Data da última atualização: |
15/01/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 4 |
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Autoria: |
OLIVEIRA FILHO, J. G. de; DUARTE, L. G. R.; SILVA, Y. B. B.; MILAN, E. P.; SANTOS, H. V.; MOURA, T. C.; BANDINI, V. P.; VITOLANO, L. E. S.; NOBRE, J. J. C.; MOREIRA, C. T.; MITSUYUKI, M. C.; BOGUSZ JUNIOR, S.; FERREIRA, M. D. |
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Afiliação: |
MILENE CORSO MITSUYUKI, CNPDIA; MARCOS DAVID FERREIRA, CNPDIA. |
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Título: |
Novel Approach for Improving Papaya Fruit Storage with Carnauba Wax Nanoemulsion in Combination with Syzigium aromaticum and Mentha spicata Essential Oils. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Coatings, v. 13, n. 847, 2023. |
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Páginas: |
16 p. |
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ISSN: |
2079-6412 |
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DOI: |
https://doi.org/10.3390/coatings13050847 |
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Idioma: |
Inglês |
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Conteúdo: |
Application of hydrophobic coatings, such as carnauba wax nanoemulsions, combined with natural antimicrobials, has been demonstrated to be an effective solution in extending the shelf life of fruits. The present study evaluated the effectiveness of carnauba wax nanoemulsion (CWN) coatings containing free or encapsulated with ?-cyclodextrin (?-CD) essential oils of Syzigium aromaticum (CEO) and Mentha spicata (MEO) for the post-harvest conservation of papaya fruit. The chemical composition of the essential oils (EOs) was analyzed using GC-MS. Subsequently, coatings incorporating free and encapsulated EOs were prepared and applied to papaya fruit. Fruit was evaluated for post-harvest quality parameters during 15 days of storage. Clove essential oil presented as main compounds eugenol (89.73%), spearmint and carvone (68.88%), and limonene (20.34%). The observed reduction in weight loss in coated fruit can be attributed to the formation of a physical barrier provided by the coating. Compared to the control group, which experienced the highest weight loss of 24.85%, fruit coated with CWN and CWN-MEO:?-CD exhibited significantly lower weight loss percentages of only 5.78% and 7.5%, respectively. Compared to the control group, which exhibited a release of ethylene at a rate of 1.3 µg kg?1 h ?1, fruit coated with CWN, CWN-MEO:?-CD, and CWN-MEO coatings demonstrated a lower ethylene release rate at 0.7 µg kg?1 h ?1. Although the physical-chemical properties of papayas, including pH, Brix, titratable acidity, color, and texture, remained largely unchanged during storage with the coatings, analysis of incidence and severity of papaya post-harvest deterioration revealed that coatings containing essential oils effectively acted as antifungals in the fruit. Microscopy images showed that CWN and CWN-MEO:?-CD coatings are more uniform compared to the others. The edible coatings, especially CWN and CWN-MEO: ?-CD, can act as antimicrobial coatings on papaya fruit, increasing their conservation during post-harvest storage MenosApplication of hydrophobic coatings, such as carnauba wax nanoemulsions, combined with natural antimicrobials, has been demonstrated to be an effective solution in extending the shelf life of fruits. The present study evaluated the effectiveness of carnauba wax nanoemulsion (CWN) coatings containing free or encapsulated with ?-cyclodextrin (?-CD) essential oils of Syzigium aromaticum (CEO) and Mentha spicata (MEO) for the post-harvest conservation of papaya fruit. The chemical composition of the essential oils (EOs) was analyzed using GC-MS. Subsequently, coatings incorporating free and encapsulated EOs were prepared and applied to papaya fruit. Fruit was evaluated for post-harvest quality parameters during 15 days of storage. Clove essential oil presented as main compounds eugenol (89.73%), spearmint and carvone (68.88%), and limonene (20.34%). The observed reduction in weight loss in coated fruit can be attributed to the formation of a physical barrier provided by the coating. Compared to the control group, which experienced the highest weight loss of 24.85%, fruit coated with CWN and CWN-MEO:?-CD exhibited significantly lower weight loss percentages of only 5.78% and 7.5%, respectively. Compared to the control group, which exhibited a release of ethylene at a rate of 1.3 µg kg?1 h ?1, fruit coated with CWN, CWN-MEO:?-CD, and CWN-MEO coatings demonstrated a lower ethylene release rate at 0.7 µg kg?1 h ?1. Although the physical-chemical properties of papayas, including pH, ... Mostrar Tudo |
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Palavras-Chave: |
Hydrophobic coatings; Natural antifungal compounds; Post-harvest; Preservative. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1154794/1/P-Novel-Approach-for-Improving-Papaya-Fruit-Storage-with.pdf
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Marc: |
LEADER 03114naa a2200349 a 4500
001 2154794
005 2024-01-15
008 2023 bl uuuu u00u1 u #d
022 $a2079-6412
024 7 $ahttps://doi.org/10.3390/coatings13050847$2DOI
100 1 $aOLIVEIRA FILHO, J. G. de
245 $aNovel Approach for Improving Papaya Fruit Storage with Carnauba Wax Nanoemulsion in Combination with Syzigium aromaticum and Mentha spicata Essential Oils.$h[electronic resource]
260 $c2023
300 $a16 p.
520 $aApplication of hydrophobic coatings, such as carnauba wax nanoemulsions, combined with natural antimicrobials, has been demonstrated to be an effective solution in extending the shelf life of fruits. The present study evaluated the effectiveness of carnauba wax nanoemulsion (CWN) coatings containing free or encapsulated with ?-cyclodextrin (?-CD) essential oils of Syzigium aromaticum (CEO) and Mentha spicata (MEO) for the post-harvest conservation of papaya fruit. The chemical composition of the essential oils (EOs) was analyzed using GC-MS. Subsequently, coatings incorporating free and encapsulated EOs were prepared and applied to papaya fruit. Fruit was evaluated for post-harvest quality parameters during 15 days of storage. Clove essential oil presented as main compounds eugenol (89.73%), spearmint and carvone (68.88%), and limonene (20.34%). The observed reduction in weight loss in coated fruit can be attributed to the formation of a physical barrier provided by the coating. Compared to the control group, which experienced the highest weight loss of 24.85%, fruit coated with CWN and CWN-MEO:?-CD exhibited significantly lower weight loss percentages of only 5.78% and 7.5%, respectively. Compared to the control group, which exhibited a release of ethylene at a rate of 1.3 µg kg?1 h ?1, fruit coated with CWN, CWN-MEO:?-CD, and CWN-MEO coatings demonstrated a lower ethylene release rate at 0.7 µg kg?1 h ?1. Although the physical-chemical properties of papayas, including pH, Brix, titratable acidity, color, and texture, remained largely unchanged during storage with the coatings, analysis of incidence and severity of papaya post-harvest deterioration revealed that coatings containing essential oils effectively acted as antifungals in the fruit. Microscopy images showed that CWN and CWN-MEO:?-CD coatings are more uniform compared to the others. The edible coatings, especially CWN and CWN-MEO: ?-CD, can act as antimicrobial coatings on papaya fruit, increasing their conservation during post-harvest storage
653 $aHydrophobic coatings
653 $aNatural antifungal compounds
653 $aPost-harvest
653 $aPreservative
700 1 $aDUARTE, L. G. R.
700 1 $aSILVA, Y. B. B.
700 1 $aMILAN, E. P.
700 1 $aSANTOS, H. V.
700 1 $aMOURA, T. C.
700 1 $aBANDINI, V. P.
700 1 $aVITOLANO, L. E. S.
700 1 $aNOBRE, J. J. C.
700 1 $aMOREIRA, C. T.
700 1 $aMITSUYUKI, M. C.
700 1 $aBOGUSZ JUNIOR, S.
700 1 $aFERREIRA, M. D.
773 $tCoatings$gv. 13, n. 847, 2023.
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Embrapa Instrumentação (CNPDIA) |
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