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 | Acesso ao texto completo restrito à biblioteca da Embrapa Hortaliças. Para informações adicionais entre em contato com cnph.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Hortaliças. |
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Data corrente: |
06/01/2004 |
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Data da última atualização: |
06/01/2004 |
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Autoria: |
ASSUNÇÃO, I. P.; MICHEREFF, S. J.; MIZUBUTI, E. S. G.; BROMMONSCHENKEL, S. H. |
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Título: |
Influência da intensidade da murcha-de-fusário no rendimento do caupi. |
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Ano de publicação: |
2003 |
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Fonte/Imprenta: |
Fitopatologia Brasileira, Brasília, v. 28, n. 6, p. 615-619, nov./dez. 2003. |
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Idioma: |
Português |
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Palavras-Chave: |
Caupi; Fusarium oxysporum tracheiphilum; Murcha-de-fusário. |
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Thesagro: |
Doença; Fungo; Produção; Rendimento; Vigna Unguiculata. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00707naa a2200241 a 4500
001 1775088
005 2004-01-06
008 2003 bl uuuu u00u1 u #d
100 1 $aASSUNÇÃO, I. P.
245 $aInfluência da intensidade da murcha-de-fusário no rendimento do caupi.
260 $c2003
650 $aDoença
650 $aFungo
650 $aProdução
650 $aRendimento
650 $aVigna Unguiculata
653 $aCaupi
653 $aFusarium oxysporum tracheiphilum
653 $aMurcha-de-fusário
700 1 $aMICHEREFF, S. J.
700 1 $aMIZUBUTI, E. S. G.
700 1 $aBROMMONSCHENKEL, S. H.
773 $tFitopatologia Brasileira, Brasília$gv. 28, n. 6, p. 615-619, nov./dez. 2003.
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Registro original: |
Embrapa Hortaliças (CNPH) |
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Biblioteca |
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Origem |
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Classificação |
Cutter |
Registro |
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Registro Completo
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Biblioteca(s): |
Embrapa Instrumentação; Embrapa Semiárido. |
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Data corrente: |
17/12/2015 |
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Data da última atualização: |
11/10/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 4 |
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Autoria: |
FORATO, L. A.; BRITTO, D. de; RIZZO, J. S. de; GASTALDI, T. A.; ASSIS, O. B. G. de. |
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Afiliação: |
LUCIMARA APARECIDA FORATO, CNPDIA; DOUGLAS DE BRITTO, CPATSA; JACKELINE S. DE RIZZO; TAÍS A. GASTALDIA; ODILIO BENEDITO GARRIDO DE ASSIS, CNPDIA. |
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Título: |
Effect of cashew gum-carboxymethylcellulose edible coatings in extending the shelf-life of fresh and cut guavas. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
Food Packaging and Shelf Life, v. 5, p. 68-74, 2015. |
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DOI: |
10.1016/j.fpsl.2015.06.001 |
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Idioma: |
Inglês |
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Conteúdo: |
Cashew gum (CG) and carboxymethylcellulose (CMC) based formulations have been evaluated as protective edible coatings on intact and cut red guavas. Samples were coated by dipping in aqueous mixtures of 1% CG and 1% plasticizer (glycerol) for CMC additions of 1 and 2% wt. The fruit was stored at ambient conditions (25?28 C, 76.0 12.4% RH), and loss of mass, color of pulp and peel, and texture were assessed. Magnetic Resonance Imaging (MRI) was used to visualize the internal structure decay of the intact fruits. Both coatings resulted in a reduction of mass loss, preserving firmness and delaying skin color changes. When comparing after 12 day storage, the mass loss in cut coated samples (CG plus 2% wt of CMC) was 38.5% inferior than that measure to uncoated references. At large, both coating formulations reduced water loss and changes in color of the cut surfaces. MRI analysis showed that tissue decay took place mainly near the peel or around the peduncle region between 8 and 12 days of storage at room temperature. |
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Palavras-Chave: |
Goiabas; Goiabas minimamente processadas; Goma de caju; Revestimentos comestíveis. |
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Thesagro: |
Caju; Carboximetilcelulose; Goiaba; Pós-Colheita; Psidium Guajava. |
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Thesaurus NAL: |
Carboxymethylcellulose; Cashew fruit; Minimally processed foods; Postharvest technology; Postharvest treatment. |
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Categoria do assunto: |
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X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1147281/1/Effect-of-cashew-gum-carboxymethylcellulose-edible-coatings-in-extending-the-shelf-life-of-fresh-and-cut-guavas-2015.pdf
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Marc: |
LEADER 02090naa a2200349 a 4500
001 2147281
005 2022-10-11
008 2015 bl uuuu u00u1 u #d
024 7 $a10.1016/j.fpsl.2015.06.001$2DOI
100 1 $aFORATO, L. A.
245 $aEffect of cashew gum-carboxymethylcellulose edible coatings in extending the shelf-life of fresh and cut guavas.$h[electronic resource]
260 $c2015
520 $aCashew gum (CG) and carboxymethylcellulose (CMC) based formulations have been evaluated as protective edible coatings on intact and cut red guavas. Samples were coated by dipping in aqueous mixtures of 1% CG and 1% plasticizer (glycerol) for CMC additions of 1 and 2% wt. The fruit was stored at ambient conditions (25?28 C, 76.0 12.4% RH), and loss of mass, color of pulp and peel, and texture were assessed. Magnetic Resonance Imaging (MRI) was used to visualize the internal structure decay of the intact fruits. Both coatings resulted in a reduction of mass loss, preserving firmness and delaying skin color changes. When comparing after 12 day storage, the mass loss in cut coated samples (CG plus 2% wt of CMC) was 38.5% inferior than that measure to uncoated references. At large, both coating formulations reduced water loss and changes in color of the cut surfaces. MRI analysis showed that tissue decay took place mainly near the peel or around the peduncle region between 8 and 12 days of storage at room temperature.
650 $aCarboxymethylcellulose
650 $aCashew fruit
650 $aMinimally processed foods
650 $aPostharvest technology
650 $aPostharvest treatment
650 $aCaju
650 $aCarboximetilcelulose
650 $aGoiaba
650 $aPós-Colheita
650 $aPsidium Guajava
653 $aGoiabas
653 $aGoiabas minimamente processadas
653 $aGoma de caju
653 $aRevestimentos comestíveis
700 1 $aBRITTO, D. de
700 1 $aRIZZO, J. S. de
700 1 $aGASTALDI, T. A.
700 1 $aASSIS, O. B. G. de
773 $tFood Packaging and Shelf Life$gv. 5, p. 68-74, 2015.
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Embrapa Semiárido (CPATSA) |
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