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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
07/12/2023 |
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Data da última atualização: |
21/05/2024 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
FREITAS-SILVA, O.; COELHO, C. C. DE S.; RODRIGUES, J. P.; AMANCIO, D. F. |
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Afiliação: |
OTNIEL FREITAS SILVA, CTAA; CAROLINE CORRÊA DE SOUZA COELHO, UNIVERSIDADE FEDERAL DO ESTADO DO RIO DE JANEIRO; JULIANA PEREIRA RODRIGUES, UNIVERSIDADE FEDERAL DO ESTADO DO RIO DE JANEIRO; DAIANA FERREIRA AMANCIO, UNIVERSIDADE FEDERAL DO ESTADO DO RIO DE JANEIRO. |
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Título: |
Nanoscience and nanomaterials to control postharvest fungal diseases. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
In: RAI, M.; AVILA QUEZADO, G.D. (ed.). Nanotechnology in plant healt. Boca Raton: CRC PRESS, 2023. ch. 14, p. 211-235. |
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Idioma: |
Inglês |
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Conteúdo: |
During transport, distribution, and storage, fruits and vegetables suffer quality loss due to postharvest physiological reactions, such as respiration, maturation, ethylene production, and senescence. These reactions can lead to water loss, softening of tissues, color change, and degradation of nutrients, which usually depend on their physiological nature (climacteric and non-climacteric fruits), chemical composition, and surface structure. At the same time, along the distribution chain fruits and vegetables can suffer injury, triggering microbial growth, and reducing the shelf life of these perishable products (Mali and Grossmann 2003; Vu et al. 2011; Thakur et al. 2018). Although cold chain distribution is a way to minimize these reactions, this method may not be sufficient to mitigate quality losses of fruits and vegetables, prolong shelf life, and preserve sensory characteristics. Thus, the use of innovative technologies, such as nanotechnology, has been investigated to meet the needs of the market (Fakhouri et al. 2014; Rocha et al. 2019). Various studies have investigated the use of nanomaterials as technological tools to reduce postharvest deterioration. The use of nanoparticles has grown over the last few years due to their unique properties in relation to conventional materials at micro- and macro-scales. The protective properties of nanomaterials are due to their high surface area/volume ratio and their ability to incorporate biomolecules (Akhila et al. 2022; Pushparaj et al. 2022). MenosDuring transport, distribution, and storage, fruits and vegetables suffer quality loss due to postharvest physiological reactions, such as respiration, maturation, ethylene production, and senescence. These reactions can lead to water loss, softening of tissues, color change, and degradation of nutrients, which usually depend on their physiological nature (climacteric and non-climacteric fruits), chemical composition, and surface structure. At the same time, along the distribution chain fruits and vegetables can suffer injury, triggering microbial growth, and reducing the shelf life of these perishable products (Mali and Grossmann 2003; Vu et al. 2011; Thakur et al. 2018). Although cold chain distribution is a way to minimize these reactions, this method may not be sufficient to mitigate quality losses of fruits and vegetables, prolong shelf life, and preserve sensory characteristics. Thus, the use of innovative technologies, such as nanotechnology, has been investigated to meet the needs of the market (Fakhouri et al. 2014; Rocha et al. 2019). Various studies have investigated the use of nanomaterials as technological tools to reduce postharvest deterioration. The use of nanoparticles has grown over the last few years due to their unique properties in relation to conventional materials at micro- and macro-scales. The protective properties of nanomaterials are due to their high surface area/volume ratio and their ability to incorporate biomolecules (Akhila et al. 2022; Pushp... Mostrar Tudo |
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Thesaurus NAL: |
Antifungal agents; Postharvest diseases; Postharvest systems; Postharvest technology; Postharvest treatment. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02240naa a2200217 a 4500
001 2159262
005 2024-05-21
008 2023 bl uuuu u00u1 u #d
100 1 $aFREITAS-SILVA, O.
245 $aNanoscience and nanomaterials to control postharvest fungal diseases.$h[electronic resource]
260 $c2023
520 $aDuring transport, distribution, and storage, fruits and vegetables suffer quality loss due to postharvest physiological reactions, such as respiration, maturation, ethylene production, and senescence. These reactions can lead to water loss, softening of tissues, color change, and degradation of nutrients, which usually depend on their physiological nature (climacteric and non-climacteric fruits), chemical composition, and surface structure. At the same time, along the distribution chain fruits and vegetables can suffer injury, triggering microbial growth, and reducing the shelf life of these perishable products (Mali and Grossmann 2003; Vu et al. 2011; Thakur et al. 2018). Although cold chain distribution is a way to minimize these reactions, this method may not be sufficient to mitigate quality losses of fruits and vegetables, prolong shelf life, and preserve sensory characteristics. Thus, the use of innovative technologies, such as nanotechnology, has been investigated to meet the needs of the market (Fakhouri et al. 2014; Rocha et al. 2019). Various studies have investigated the use of nanomaterials as technological tools to reduce postharvest deterioration. The use of nanoparticles has grown over the last few years due to their unique properties in relation to conventional materials at micro- and macro-scales. The protective properties of nanomaterials are due to their high surface area/volume ratio and their ability to incorporate biomolecules (Akhila et al. 2022; Pushparaj et al. 2022).
650 $aAntifungal agents
650 $aPostharvest diseases
650 $aPostharvest systems
650 $aPostharvest technology
650 $aPostharvest treatment
700 1 $aCOELHO, C. C. DE S.
700 1 $aRODRIGUES, J. P.
700 1 $aAMANCIO, D. F.
773 $tIn: RAI, M.; AVILA QUEZADO, G.D. (ed.). Nanotechnology in plant healt. Boca Raton: CRC PRESS, 2023. ch. 14, p. 211-235.
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