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| 2. |  | MOREIRA, J. B. da S.; COUTINHO, D. N.; CÂNDIDO, M. M. D.; POMPEU, R. C. F. F.; Duarte MARANHÃO, T. D.; NASCIMENTO, B. B. do; ALMEIDA, B. P. de; NASCIMENTO, D. R. do. Características morfogênicas em híbridos de sorgo para pastejo submetidos a duas frequências de desfolhação com ovinos In: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA DE ZOOTECNIA, 55.; CONGRESSO BRASILEIRO DE ZOOTECNIA, 28., 2018, Goiânia. Construindo saberes, formando pessoas e transformando a produção animal. Goiânia: Sociedade Brasileira de Zootecnia, 2018. 5 f.| Biblioteca(s): Embrapa Caprinos e Ovinos. |
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Registro Completo
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
27/04/2022 |
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Data da última atualização: |
23/01/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
OLDONI, F. C. A.; FLORENCIO, C.; BERTAZZO, G. B.; GRIZOTTO, P. A.; BOGUSZ JUNIOR, S.; CARNEIRO, R. L.; COLNAGO, L. A.; FERREIRA, M. D. |
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Afiliação: |
LUIZ ALBERTO COLNAGO, CNPDIA; MARCOS DAVID FERREIRA, CNPDIA. |
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Título: |
Fruit quality parameters and volatile compounds from ?Palmer? mangoes with internal breakdown. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Food Chemistry, v. 388, 132902, 2022. |
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Páginas: |
9 p. |
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ISSN: |
0308-8146 |
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DOI: |
https://doi.org/10.1016/j.foodchem.2022.132902 |
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Idioma: |
Inglês |
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Conteúdo: |
The internal breakdown (IB) is a premature and uneven mango pulp ripening physiological disorder that is noticed only when the fruit is sliced for consumption. Thus, there is a demand for analytical methods to detect IB in mangoes to avoid consumer dissatisfaction and reduce postharvest waste. In this work, physicochemical and volatile compounds were determined to evaluate the ability to predict pulp IB. Principal components analysis (PCA) and partial least squares discriminant analysis (PLS-DA) of the data show that color, firmness, and volatiles compounds are important to give some information about the physiological changes caused by IB. The volatile compounds methacrylic acid, ethyl ester, isopentyl ethanoate, limonene oxide, (E)-2-pentenal, tetradecane, and γ-elemene were identified as chemical markers of IB. Therefore, mango physical and chemical characteristics combined with PCA and PLS-DA were successfully employed for the identification of IB in mangoes, showing significant differences between healthy and IB fruits. |
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Palavras-Chave: |
Mango physiological disorder; Postharvest quality; Volatiles. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1142448/1/P-Fruit-quality-parameters-and-volatile-compounds-from-Palmer-mangoes.pdf
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Marc: |
LEADER 01871naa a2200277 a 4500
001 2142448
005 2024-01-23
008 2022 bl uuuu u00u1 u #d
022 $a0308-8146
024 7 $ahttps://doi.org/10.1016/j.foodchem.2022.132902$2DOI
100 1 $aOLDONI, F. C. A.
245 $aFruit quality parameters and volatile compounds from ?Palmer? mangoes with internal breakdown.$h[electronic resource]
260 $c2022
300 $a9 p.
520 $aThe internal breakdown (IB) is a premature and uneven mango pulp ripening physiological disorder that is noticed only when the fruit is sliced for consumption. Thus, there is a demand for analytical methods to detect IB in mangoes to avoid consumer dissatisfaction and reduce postharvest waste. In this work, physicochemical and volatile compounds were determined to evaluate the ability to predict pulp IB. Principal components analysis (PCA) and partial least squares discriminant analysis (PLS-DA) of the data show that color, firmness, and volatiles compounds are important to give some information about the physiological changes caused by IB. The volatile compounds methacrylic acid, ethyl ester, isopentyl ethanoate, limonene oxide, (E)-2-pentenal, tetradecane, and γ-elemene were identified as chemical markers of IB. Therefore, mango physical and chemical characteristics combined with PCA and PLS-DA were successfully employed for the identification of IB in mangoes, showing significant differences between healthy and IB fruits.
653 $aMango physiological disorder
653 $aPostharvest quality
653 $aVolatiles
700 1 $aFLORENCIO, C.
700 1 $aBERTAZZO, G. B.
700 1 $aGRIZOTTO, P. A.
700 1 $aBOGUSZ JUNIOR, S.
700 1 $aCARNEIRO, R. L.
700 1 $aCOLNAGO, L. A.
700 1 $aFERREIRA, M. D.
773 $tFood Chemistry$gv. 388, 132902, 2022.
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Registro original: |
Embrapa Instrumentação (CNPDIA) |
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