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| Registros recuperados : 9 | |
| 3. |  | BATISTA, D. DE V. S.; REIS, R. C.; ALMEIDA, J. M.; REZENDE, B.; BRAGANÇA, C. A. D.; SILVA, F. DA. Edible coatings in post-harvest papaya: impact on physical-chemical and sensory characteristics. Journal of Food Science and Technology, v.57, n.1, p.274?28, January, 2020.| Biblioteca(s): Embrapa Mandioca e Fruticultura. |
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| 4. | | BATISTA, D. de V. S.; CARDOSO, R. L.; GODOY, R. C. B. de; EVANGELISTA-BARRETO, N. S. Estabilidade físico-química e microbiológica de banana passa orgânica. Ciência Rural, Santa Maria, RS, v. 44, n. 10, p. 1886-1892, out. 2014.| Biblioteca(s): Embrapa Florestas. |
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| 5. | | BATISTA, D. de V. S.; SILVA, F. da; REIS, R. C.; ALMEIDA, J. M.; JESUS, J. L. de. Potencial antifúngico do óleo essencial de cravo no controle da antracnose em mamão pós-colheita. In: CONGRESO LATINOAMERICANO DE MICROBIOLOGIA, 24.; CONGRESO CHILENO DE MICROBIOLOGIA, 40.; REUNIÓN ANUAL DE LA ASSOCIACIÓN CHILENA DE INMUNOLOGIA, 2.; REUNIÓN DE LA SOCIEDAD LATINOAMERICANA DE TUBERCULOSIS Y OTRAS MICOBACTERIOSIS, 9., 2018, Santiago, Chile. Libro de resúmenes. Santiago: Asociación Latinoamericana de Microbiología, 2018| Biblioteca(s): Embrapa Mandioca e Fruticultura. |
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Registro Completo
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
19/01/2023 |
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Data da última atualização: |
24/03/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 2 |
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Autoria: |
BATISTA, D. DE V. S.; REIS, R. C.; ALMEIDA, J. M.; REZENDE, B.; BRAGANÇA, C. A. D.; SILVA, F. DA. |
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Afiliação: |
DANIELE DE VASCONCELLOS SANTOS BATISTA, UNIVERSIDADE FEDERAL DO RECÔNCAVO DA BAHIA; RONIELLI CARDOSO REIS, CNPMF; JAMILLE MOTA ALMEIDA, FACULDADE MARIA MILZA; BEATRIZ REZENDE, FACULDADE MARIA MILZA; CARLOS AUGUSTO DÓREA BRAGANÇA, UNIVERSIDADE FEDERAL DO RECÔNCAVO DA BAHIA; FRANCELI DA SILVA, UNIVERSIDADE FEDERAL DO RECÔNCAVO DA BAHIA. |
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Título: |
Edible coatings in post-harvest papaya: impact on physical-chemical and sensory characteristics. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Journal of Food Science and Technology, v.57, n.1, p.274?28, January, 2020. |
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Idioma: |
Inglês |
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Conteúdo: |
The aim of the present study was to characterize the physical-chemical and sensory attributes of two papaya varieties (Aliança and Golden THB) (Carica papaya L.) coated with different solutions of manioc starch and clove essential oil (Syzygium aromaticum L. Merr. et Perry). Four different treatments were studied in papaya fruits at ripening stage 1: T0 (control); T1 (fruits coated with a solution of manioc starch); T2 (fruits coated with clove essential oil at 0.175 mL L-1); T3 (solution of manioc starch with clove essential oil-0.175 mL L-1). The physical-chemical and sensory analyses were conducted in the fruits at ripening stage 5. The edible coatings did not influence the physical-chemical characteristics of the two varieties. Those fruits coated with manioc starch reported a good sensory acceptance not differing statistically from the control fruits in the majority of the attributes studied. By evaluating the purchase intention regarding the variety Aliança, all the treatments reported good levels of acceptance, with higher scores in the option "would certainly buy". After the sensory evaluation, treatment T3 reported a purchase intention of 80%. It was concluded that the edible coatings did not influence the physical-chemical characteristics of the fruits, however, they influenced the sensory acceptance of the tasters. For the variety Aliança, the application of treatment T3 is recommended, while for Golden THB, treatments T1 and T2 are recommended due to their similarity to the control. MenosThe aim of the present study was to characterize the physical-chemical and sensory attributes of two papaya varieties (Aliança and Golden THB) (Carica papaya L.) coated with different solutions of manioc starch and clove essential oil (Syzygium aromaticum L. Merr. et Perry). Four different treatments were studied in papaya fruits at ripening stage 1: T0 (control); T1 (fruits coated with a solution of manioc starch); T2 (fruits coated with clove essential oil at 0.175 mL L-1); T3 (solution of manioc starch with clove essential oil-0.175 mL L-1). The physical-chemical and sensory analyses were conducted in the fruits at ripening stage 5. The edible coatings did not influence the physical-chemical characteristics of the two varieties. Those fruits coated with manioc starch reported a good sensory acceptance not differing statistically from the control fruits in the majority of the attributes studied. By evaluating the purchase intention regarding the variety Aliança, all the treatments reported good levels of acceptance, with higher scores in the option "would certainly buy". After the sensory evaluation, treatment T3 reported a purchase intention of 80%. It was concluded that the edible coatings did not influence the physical-chemical characteristics of the fruits, however, they influenced the sensory acceptance of the tasters. For the variety Aliança, the application of treatment T3 is recommended, while for Golden THB, treatments T1 and T2 are recommended due to their simila... Mostrar Tudo |
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Thesagro: |
Carica Papaya; Fécula; Mamão. |
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Thesaurus NAL: |
Food acceptability; Starch; Syzygium. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1151093/1/13197-2019-Article-4057.pdf
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Marc: |
LEADER 02259naa a2200253 a 4500
001 2151093
005 2023-03-24
008 2020 bl uuuu u00u1 u #d
100 1 $aBATISTA, D. DE V. S.
245 $aEdible coatings in post-harvest papaya$bimpact on physical-chemical and sensory characteristics.$h[electronic resource]
260 $c2020
520 $aThe aim of the present study was to characterize the physical-chemical and sensory attributes of two papaya varieties (Aliança and Golden THB) (Carica papaya L.) coated with different solutions of manioc starch and clove essential oil (Syzygium aromaticum L. Merr. et Perry). Four different treatments were studied in papaya fruits at ripening stage 1: T0 (control); T1 (fruits coated with a solution of manioc starch); T2 (fruits coated with clove essential oil at 0.175 mL L-1); T3 (solution of manioc starch with clove essential oil-0.175 mL L-1). The physical-chemical and sensory analyses were conducted in the fruits at ripening stage 5. The edible coatings did not influence the physical-chemical characteristics of the two varieties. Those fruits coated with manioc starch reported a good sensory acceptance not differing statistically from the control fruits in the majority of the attributes studied. By evaluating the purchase intention regarding the variety Aliança, all the treatments reported good levels of acceptance, with higher scores in the option "would certainly buy". After the sensory evaluation, treatment T3 reported a purchase intention of 80%. It was concluded that the edible coatings did not influence the physical-chemical characteristics of the fruits, however, they influenced the sensory acceptance of the tasters. For the variety Aliança, the application of treatment T3 is recommended, while for Golden THB, treatments T1 and T2 are recommended due to their similarity to the control.
650 $aFood acceptability
650 $aStarch
650 $aSyzygium
650 $aCarica Papaya
650 $aFécula
650 $aMamão
700 1 $aREIS, R. C.
700 1 $aALMEIDA, J. M.
700 1 $aREZENDE, B.
700 1 $aBRAGANÇA, C. A. D.
700 1 $aSILVA, F. DA
773 $tJournal of Food Science and Technology$gv.57, n.1, p.274?28, January, 2020.
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Embrapa Mandioca e Fruticultura (CNPMF) |
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