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| Registros recuperados : 4 | |
| 1. |  | MIRANDA, M.; SUN, X.; FERENCE, C.; PLOTTO, A.; BAI, J.; WOOD, D.; ASSIS, O. B. G. de; FERREIRA, M. D. Nano- and Micro- Carnauba Wax Emulsions versus Shellac Protective Coatings on Postharvest Citrus Quality. Journal of the American Society for Horticultural Science,v. 146, n. 1, 2021. 40-49| Biblioteca(s): Embrapa Instrumentação. |
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| 2. | | SPRICIGO, P. C.; FREITAS, T. P.; PURGATTO, E.; FERREIRA, M. D.; CORREA, D. S.; BAI, J.; BRECHT, J. K. Visually imperceptible mechanical damage of harvested tomatoes changes ethylene production, color, enzyme activity, and volatile compounds profile. Postharvest Biology and Technology, v. 176, a. 111503, 2021. 1 - 9| Biblioteca(s): Embrapa Instrumentação. |
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| 3. | | MIRANDA, M.; GOZALBO, A. M.; SUN, X.; PLOTTO, A.; BAI, J.; ASSIS, O. B. G. de; FERREIRA, M. D.; BALDWIN, E. Effect of mono and bilayer of carnauba wax based nano-emulsion and HPMC coatings on popst-harvest quality of 'redtainung' papaya. In: SIMPÓSIO NACIONAL DE INSTRUMENTAÇÃO AGROPECUÁRIA, 4., 2019, São Carlos, SP. Ciência, inovação e mercado: anais. São Carlos, SP: Embrapa Instrumentação, 2019. Editores: Paulino Ribeiro Villas-Boas, Maria Alice Martins, Débora Marcondes Bastos Pereira Milori, Ladislau Martin Neto. SIAGRO 2019. 705-709| Biblioteca(s): Embrapa Instrumentação. |
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| 4. | | MIRANDA, M.; SUN, X.; MARÍN, A.; SANTOS L. C. dos; PLOTTO, A.; BAI, J.; ASSIS, O. B. G. de; FERREIRA, M. D.; BALDWIN, E. Nano- and micro-sized carnauba wax emulsions-based coatings incorporated with ginger essential oil and hydroxypropyl methylcellulose on papaya: Preservation of quality and delay of post-harvest fruit decay. Food Chemistry: X, v. 13, 100249, 2022. 13 p.| Biblioteca(s): Embrapa Instrumentação. |
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| Registros recuperados : 4 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Instrumentação. Para informações adicionais entre em contato com cnpdia.biblioteca@embrapa.br. |
Registro Completo
|
Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
23/04/2021 |
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Data da última atualização: |
10/06/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
A - 1 |
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Autoria: |
SPRICIGO, P. C.; FREITAS, T. P.; PURGATTO, E.; FERREIRA, M. D.; CORREA, D. S.; BAI, J.; BRECHT, J. K. |
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Afiliação: |
MARCOS DAVID FERREIRA, CNPDIA; DANIEL SOUZA CORREA, CNPDIA. |
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Título: |
Visually imperceptible mechanical damage of harvested tomatoes changes ethylene production, color, enzyme activity, and volatile compounds profile. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Postharvest Biology and Technology, v. 176, a. 111503, 2021. |
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Páginas: |
1 - 9 |
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ISSN: |
0925-5214 |
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DOI: |
https://doi.org/10.1016/j.postharvbio.2021.111503 |
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Idioma: |
Inglês |
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Conteúdo: |
Improper postharvest handling often impairs horticultural quality even when damage is visually imperceptible. In this study, tomato fruit were subjected to controlled compressive forces (196.13 N) and the effects of this mechanical damage were evaluated. The following parameters were assessed: production of CO2, ethylene (C2H4), color, enzymatic activity (LOX, HPL and ADH) and volatile compounds. Ethylene production increased in tomatoes subjected to compression. Damaged tomatoes were unable to develop the typical red color when compared to the control fruit and showed a transient increase in the activity of the enzymes LOX, HPL and ADH. The imperceptible damage applied to tomatoes modified the profile of volatile compounds produced by the fruit, reducing the emission of compounds perceived as fruity and sweet. |
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Palavras-Chave: |
Lycopersicum esculentum; Postharvest; Quality. |
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Categoria do assunto: |
-- |
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Marc: |
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024 7 $ahttps://doi.org/10.1016/j.postharvbio.2021.111503$2DOI
100 1 $aSPRICIGO, P. C.
245 $aVisually imperceptible mechanical damage of harvested tomatoes changes ethylene production, color, enzyme activity, and volatile compounds profile.$h[electronic resource]
260 $c2021
300 $a1 - 9
520 $aImproper postharvest handling often impairs horticultural quality even when damage is visually imperceptible. In this study, tomato fruit were subjected to controlled compressive forces (196.13 N) and the effects of this mechanical damage were evaluated. The following parameters were assessed: production of CO2, ethylene (C2H4), color, enzymatic activity (LOX, HPL and ADH) and volatile compounds. Ethylene production increased in tomatoes subjected to compression. Damaged tomatoes were unable to develop the typical red color when compared to the control fruit and showed a transient increase in the activity of the enzymes LOX, HPL and ADH. The imperceptible damage applied to tomatoes modified the profile of volatile compounds produced by the fruit, reducing the emission of compounds perceived as fruity and sweet.
653 $aLycopersicum esculentum
653 $aPostharvest
653 $aQuality
700 1 $aFREITAS, T. P.
700 1 $aPURGATTO, E.
700 1 $aFERREIRA, M. D.
700 1 $aCORREA, D. S.
700 1 $aBAI, J.
700 1 $aBRECHT, J. K.
773 $tPostharvest Biology and Technology$gv. 176, a. 111503, 2021.
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