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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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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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Registro original: |
Embrapa Instrumentação (CNPDIA) |
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Registro |
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Registro Completo
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Biblioteca(s): |
Embrapa Amazônia Oriental. |
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Data corrente: |
18/03/1999 |
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Data da última atualização: |
10/11/2016 |
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Tipo da produção científica: |
Comunicado Técnico/Recomendações Técnicas |
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Autoria: |
FERREIRA, C. A. P.; CARVALHO, R. de A. |
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Afiliação: |
CELIO ARMANDO PALHETA FERREIRA, CPATU; RUI DE AMORIM CARVALHO, CPATU. |
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Título: |
Estimativa de custo de sistema de produção de arroz, milho e mandioca no município de Igarape-Açu, Pará. |
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Ano de publicação: |
1998 |
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Fonte/Imprenta: |
Belém, PA: EMBRAPA-CPATU, 1998. |
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Páginas: |
5 p. |
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Série: |
(EMBRAPA-CPATU. Comunicado técnico, 83). |
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Idioma: |
Português |
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Conteúdo: |
A microrregião bragantina esta localizada a leste de Belém, entre os paralelos 0o45' e 1o39' de latitude sul e 46o16' e 48o15' de longitude oeste, no Estado do Pará (Denich, 1991), com uma superficie total de 8.910,7km2 e população de 301.559 habitantes, correspondendo a 0,7% e 5,5% do Estado do Pará, respectivamente (Wagner, 1995; IBGE, 1997). Seus solos são de baixa fertilidade natural para produção agrícola, exigindo a utilização de insumos (corretivos e fertilizantes químicos e mecanização), fato que onera a produção, mas que tem como compensação em relação a outras regiões do Estado do Pará, a facilidade de transportes, pelas vias de acesso que tem, e pela disponibilidade de energia elétrica. Pela classificação de Koppen, a microrregião bragantina integra um quadro macroclimático em que predomina o tipo Am, com temperatura média anual de 25-26o C, precipitações médias anuais de 2.000 a 3.000mm e média anual de 2.200 a 2.400 horas de insolação. As condições climáticas favorecem uma rápida e intensa germinação de sementes, as espécies são epifitas, que crescem disputando entre si a procura de luz solar (Denich, 1991). |
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Palavras-Chave: |
Brasil; Costs; Cultural methods; Igarapé-Açu; Maize; Pará. |
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Thesagro: |
Arroz; Custo; Mandioca; Milho; Pratica Cultural; Produção; Produtividade. |
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Thesaurus NAL: |
Amazonia; cassava; rice; yields. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/57474/1/CPATU-ComTec83.pdf
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Marc: |
LEADER 02069nam a2200349 a 4500
001 1375261
005 2016-11-10
008 1998 bl uuuu u0uu1 u #d
100 1 $aFERREIRA, C. A. P.
245 $aEstimativa de custo de sistema de produção de arroz, milho e mandioca no município de Igarape-Açu, Pará.
260 $aBelém, PA: EMBRAPA-CPATU$c1998
300 $a5 p.
490 $a(EMBRAPA-CPATU. Comunicado técnico, 83).
520 $aA microrregião bragantina esta localizada a leste de Belém, entre os paralelos 0o45' e 1o39' de latitude sul e 46o16' e 48o15' de longitude oeste, no Estado do Pará (Denich, 1991), com uma superficie total de 8.910,7km2 e população de 301.559 habitantes, correspondendo a 0,7% e 5,5% do Estado do Pará, respectivamente (Wagner, 1995; IBGE, 1997). Seus solos são de baixa fertilidade natural para produção agrícola, exigindo a utilização de insumos (corretivos e fertilizantes químicos e mecanização), fato que onera a produção, mas que tem como compensação em relação a outras regiões do Estado do Pará, a facilidade de transportes, pelas vias de acesso que tem, e pela disponibilidade de energia elétrica. Pela classificação de Koppen, a microrregião bragantina integra um quadro macroclimático em que predomina o tipo Am, com temperatura média anual de 25-26o C, precipitações médias anuais de 2.000 a 3.000mm e média anual de 2.200 a 2.400 horas de insolação. As condições climáticas favorecem uma rápida e intensa germinação de sementes, as espécies são epifitas, que crescem disputando entre si a procura de luz solar (Denich, 1991).
650 $aAmazonia
650 $acassava
650 $arice
650 $ayields
650 $aArroz
650 $aCusto
650 $aMandioca
650 $aMilho
650 $aPratica Cultural
650 $aProdução
650 $aProdutividade
653 $aBrasil
653 $aCosts
653 $aCultural methods
653 $aIgarapé-Açu
653 $aMaize
653 $aPará
700 1 $aCARVALHO, R. de A.
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Embrapa Amazônia Oriental (CPATU) |
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