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Registro Completo |
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
16/11/1995 |
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Data da última atualização: |
16/11/1995 |
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Autoria: |
O'HARE, T. J. |
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Afiliação: |
Horticulture Postharvest Group, Queensland Department of Primary Industries, 19 Hercules St., Homilton, Qld. 4007, Australia. |
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Título: |
Postharvest physiology and storage of rambutan. |
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Ano de publicação: |
1995 |
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Fonte/Imprenta: |
Postharvest Biology and Technology, v.6, n.3,4, p.189-199, 1995. |
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ISSN: |
0925-5214 |
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Idioma: |
Inglês |
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Conteúdo: |
Rambutans (Nephelium lappaceum L.) are harvested when the fruit have reached optimum visual and organoleptic quality. The fruit are non-climacteric with little change in total soluble solids or titratable acidity after harvest. Rambutans rapidly deteriorante unless proper handling techniques are employed. Visual appearance can be maintained if moisture loss (largely from the spinterns) is minimised (95% relative humidity) and the fruit are refrigerated (7-10 grau C, depending on cultivar). Under these conditions, rambutans have a storage life of approximately 10-15 days. Postharvest pulp quality and disease development aregenerally stable under refrigeration until after fruit have become visually unacceptable from chilling injury. Chilling injury is confined to the skin and is characterised by a colour change from red to maroon. Colour deterioration can be further retarded (three-four days) by storage under enhanced carbon dioxide atmospheres (9-12%). Further study into maintaining visual appearance of rambutans is needed before shelf-life can be extended. |
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Palavras-Chave: |
Rambutan. |
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Thesaurus Nal: |
Nephelium lappaceum; physiology; storage. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01545naa a2200181 a 4500
001 1634173
005 1995-11-16
008 1995 bl uuuu u00u1 u #d
022 $a0925-5214
100 1 $aO'HARE, T. J.
245 $aPostharvest physiology and storage of rambutan.
260 $c1995
520 $aRambutans (Nephelium lappaceum L.) are harvested when the fruit have reached optimum visual and organoleptic quality. The fruit are non-climacteric with little change in total soluble solids or titratable acidity after harvest. Rambutans rapidly deteriorante unless proper handling techniques are employed. Visual appearance can be maintained if moisture loss (largely from the spinterns) is minimised (95% relative humidity) and the fruit are refrigerated (7-10 grau C, depending on cultivar). Under these conditions, rambutans have a storage life of approximately 10-15 days. Postharvest pulp quality and disease development aregenerally stable under refrigeration until after fruit have become visually unacceptable from chilling injury. Chilling injury is confined to the skin and is characterised by a colour change from red to maroon. Colour deterioration can be further retarded (three-four days) by storage under enhanced carbon dioxide atmospheres (9-12%). Further study into maintaining visual appearance of rambutans is needed before shelf-life can be extended.
650 $aNephelium lappaceum
650 $aphysiology
650 $astorage
653 $aRambutan
773 $tPostharvest Biology and Technology$gv.6, n.3,4, p.189-199, 1995.
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Registro original: |
Embrapa Mandioca e Fruticultura (CNPMF) |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Trigo. |
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Data corrente: |
16/12/2021 |
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Data da última atualização: |
17/12/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
OLIVEIRA, M. E. A. S.; ALVES, T. O.; GUTKOSKI, L. C.; MIRANDA, M. Z. de; FERREIRA, M. S. L.; TAKEITI, C. Y. |
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Afiliação: |
MARIA EUGENIA ARAUJO SILVA OLIVEIRA, 1Food and Nutrition Graduate Program, Nutrition School, Federal University of the State of Rio de Janeiro, UNIRIO, Rio de Janeiro, Brazil; THAIS DE OLIVEIRA ALVES, 1Food and Nutrition Graduate Program, Nutrition School, Federal University of the State of Rio de Janeiro, UNIRIO, Rio de Janeiro, Brazil; LUIZ CARLOS GUTKOSKI, 1Food and Nutrition Graduate Program, Nutrition School, Federal University of the State of Rio de Janeiro, UNIRIO, Rio de Janeiro, Brazil; MARTHA ZAVARIZ DE MIRANDA, CNPT; MARIANA SIMÕES LARRAZ FERREIRA, 1Food and Nutrition Graduate Program, Nutrition School, Federal University of the State of Rio de Janeiro, UNIRIO, Rio de Janeiro, Brazil; CRISTINA YOSHIE TAKEITI, 1Food and Nutrition Graduate Program, Nutrition School, Federal University of the State of Rio de Janeiro, UNIRIO, Rio de Janeiro, Brazil. |
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Título: |
Brazilian Cerrado wheat: Technological quality of genotypes grown in tropical locations. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Journal of Food Processing and Preservation, e16228, p. 1-17, 2021. |
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DOI: |
https://doi.org/10.1111/jfpp.16228 |
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Idioma: |
Inglês |
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Conteúdo: |
Brazilian Cerrado wheat has emerged as an alternative to expand a new agricultural frontier in tropical areas. In this study, technological quality of 34 samples grown in five locations situated in the Cerrado Mineiro was evaluated in terms of their grain, flour, and starch properties. Damaged starch was positively (p < .05) correlated with Single Kernel Characterization System parameters (r = 0.578) and pasting properties (r = 0.761), and negatively (p < .05) correlated with enthalpy (r = −0.400) and relative crystallinity (r = −0.379). The irrigation system strongly influenced the starch characteristics, rheological, and pasting properties. Piumhi location showed the highest mean of resistant starch (0.80 g/100g), bringing an interesting prebiotic appeal to these samples. Gluten index (mean = 90.6) and damaged starch (mean = 5.0%) values showed that genotypes present suitable standards for bakery products. This pioneering study highlights promising agronomic materials for cultivation in the Brazilian Cerrado region, which has great potential to produce tropical wheat. Practical applications Wheat is the second most significant staple grain after maize, constituting a strategic role in food security to the world economy. In Brazil, more than 90% of wheat is grown in traditional areas that include subtropical climates. In this scenario, Brazilian Cerrado has been standing out as a potential region for wheat cultivation to produce improver wheat class that is the main consumer-driven market. Wheat culture has been adapted under Cerrado conditions after massive investments regarding genetic improvement and integrated soil?water? nutrient? plant practices that allow high grain productivity. Thus, the characterization of wheat grain associated with flour rheological evaluation and starch profile is effective in predicting processing behavior and applicability in different bakery products. The results showed that irrigation system strongly influenced the rheological and pasting properties of starch. These samples showed suitable contents of dry gluten 11%?14%) and damaged starch (4.5%) for bakery products development. MenosBrazilian Cerrado wheat has emerged as an alternative to expand a new agricultural frontier in tropical areas. In this study, technological quality of 34 samples grown in five locations situated in the Cerrado Mineiro was evaluated in terms of their grain, flour, and starch properties. Damaged starch was positively (p < .05) correlated with Single Kernel Characterization System parameters (r = 0.578) and pasting properties (r = 0.761), and negatively (p < .05) correlated with enthalpy (r = −0.400) and relative crystallinity (r = −0.379). The irrigation system strongly influenced the starch characteristics, rheological, and pasting properties. Piumhi location showed the highest mean of resistant starch (0.80 g/100g), bringing an interesting prebiotic appeal to these samples. Gluten index (mean = 90.6) and damaged starch (mean = 5.0%) values showed that genotypes present suitable standards for bakery products. This pioneering study highlights promising agronomic materials for cultivation in the Brazilian Cerrado region, which has great potential to produce tropical wheat. Practical applications Wheat is the second most significant staple grain after maize, constituting a strategic role in food security to the world economy. In Brazil, more than 90% of wheat is grown in traditional areas that include subtropical climates. In this scenario, Brazilian Cerrado has been standing out as a potential region for wheat cultivation to produce improver wheat class that is the ... Mostrar Tudo |
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Palavras-Chave: |
Grain; Maize; Wheat flour quality. |
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Thesagro: |
Amido; Farinha de Trigo; Grão; Produto de Origem Vegetal; Tecnologia de Alimento; Trigo. |
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Thesaurus NAL: |
Flour; Food processing quality; Grain foods; Starch; Vegetable products; Wheat. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/229332/1/Food-Processing-Preservation-2021-Oliveira-Brazilian-Cerrado-wheat-Technological-quality-of-genotypes-grown-in.pdf
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Marc: |
LEADER 03223naa a2200373 a 4500
001 2138008
005 2021-12-17
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1111/jfpp.16228$2DOI
100 1 $aOLIVEIRA, M. E. A. S.
245 $aBrazilian Cerrado wheat$bTechnological quality of genotypes grown in tropical locations.$h[electronic resource]
260 $c2021
520 $aBrazilian Cerrado wheat has emerged as an alternative to expand a new agricultural frontier in tropical areas. In this study, technological quality of 34 samples grown in five locations situated in the Cerrado Mineiro was evaluated in terms of their grain, flour, and starch properties. Damaged starch was positively (p < .05) correlated with Single Kernel Characterization System parameters (r = 0.578) and pasting properties (r = 0.761), and negatively (p < .05) correlated with enthalpy (r = −0.400) and relative crystallinity (r = −0.379). The irrigation system strongly influenced the starch characteristics, rheological, and pasting properties. Piumhi location showed the highest mean of resistant starch (0.80 g/100g), bringing an interesting prebiotic appeal to these samples. Gluten index (mean = 90.6) and damaged starch (mean = 5.0%) values showed that genotypes present suitable standards for bakery products. This pioneering study highlights promising agronomic materials for cultivation in the Brazilian Cerrado region, which has great potential to produce tropical wheat. Practical applications Wheat is the second most significant staple grain after maize, constituting a strategic role in food security to the world economy. In Brazil, more than 90% of wheat is grown in traditional areas that include subtropical climates. In this scenario, Brazilian Cerrado has been standing out as a potential region for wheat cultivation to produce improver wheat class that is the main consumer-driven market. Wheat culture has been adapted under Cerrado conditions after massive investments regarding genetic improvement and integrated soil?water? nutrient? plant practices that allow high grain productivity. Thus, the characterization of wheat grain associated with flour rheological evaluation and starch profile is effective in predicting processing behavior and applicability in different bakery products. The results showed that irrigation system strongly influenced the rheological and pasting properties of starch. These samples showed suitable contents of dry gluten 11%?14%) and damaged starch (4.5%) for bakery products development.
650 $aFlour
650 $aFood processing quality
650 $aGrain foods
650 $aStarch
650 $aVegetable products
650 $aWheat
650 $aAmido
650 $aFarinha de Trigo
650 $aGrão
650 $aProduto de Origem Vegetal
650 $aTecnologia de Alimento
650 $aTrigo
653 $aGrain
653 $aMaize
653 $aWheat flour quality
700 1 $aALVES, T. O.
700 1 $aGUTKOSKI, L. C.
700 1 $aMIRANDA, M. Z. de
700 1 $aFERREIRA, M. S. L.
700 1 $aTAKEITI, C. Y.
773 $tJournal of Food Processing and Preservation, e16228, p. 1-17, 2021.
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Embrapa Trigo (CNPT) |
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