Data/hora: 14/06/2024 04:52:05

Biblioteca(s): 	Embrapa Semiárido.	
Data corrente: 	15/10/2020	
Data da última atualização: 	15/10/2020	
Autoria: 	RODRIGUES, A. A. M.; SANTOS, L. F. dos; COSTA, R. R. da; FÉLIX, D. T.; NASCIMENTO, J. H. B.; LIMA, M. A. C. de.	
Afiliação: 	Antonio Augusto Marques Rodrigues, Instituto Nacional de Pesquisas da Amazônia/INPA, Manaus, AM; Luana Ferreira dos Santos, Universidade Federal da Paraíba, Centro de Ciências Agrárias, Areia, PB; Rayssa Ribeiro da Costa, Universidade Federal da Paraíba, Centro de Ciências Agrárias, Areia, PB; Débora Tamara Félix, Universidade Federal de Sergipe/UFS, São Cristóvão, SE; José Henrique Bernardino Nascimento, Universidade Federal do Recôncavo da Bahia/UFRB, Cruz das Almas; MARIA AUXILIADORA COELHO DE LIMA, CPATSA.	
Título: 	Characterization of starch from different non-traditional sources and its application as coating in Palmer mango fruit.	
Ano de publicação: 	2020	
Fonte/Imprenta: 	Ciência e Agrotecnologia, v. 44, e011220, 2020.	
DOI: 	http://dx.doi.org/10.1590/1413-7054202044011220	
Idioma: 	Inglês	
Conteúdo: 	Yam, cassava, jackfruit seed and mango seed kernel have potential for the extraction and use as starch in the food industry of starch or for the formulation of biodegradable coatings. As a biodegradable coating, starch can be applied in fruits characterized by a fast maturation, such as mango, which requires technologies to increase its shelf life. The aim of this study was to characterize starch from four non-traditional sources and to evaluate their potential as coating for ?Palmer? mango fruit. Starches used were extracted from cassava, mango seed kernel, jackfruit seed, and yam, and had their physical, optical, and chemical properties characterized for later use as coatings of ?Palmer? mango fruit. Fruits were coated with 3% cassava starch, 3.5% jackfruit seed starch, 3.5% mango seed kernel starch and 3.5% yam starch, and were compared to the control (uncoated). They were then stored at 24.4 ± 0.3 °C and 87 ±
2% RH and evaluated for 12 days. A 5x7 factorial arrangement in a completely randomized experimental design was adopted. Total starch content was higher than 70% in the four sources of starch. Starches from jackfruit and yam had higher amylose content. The four sources of starch had low water solubility and swelling power, with jackfruit seed starch having the highest values. The coating sources were effective in maintaining quality, particularly mango seed kernel starch because it reduced respiratory rate and weight loss in 27.7% and 33.8%, respectively, as well as jackfruit seed starch as it delayed fruit skin yellowing.	
Palavras-Chave: 	Perda de massa; Taxa respiratória; Variedade Palmer; Vida útil.	
Thesagro: 	Amilose; Manga; Pós-Colheita; Solubilidade.	
Thesaurus Nal: 	Amylose; Mangoes; Postharvest physiology; Postharvest technology.	
Categoria do assunto: 	F Plantas e Produtos de Origem Vegetal	
Registro original: 	Embrapa Semiárido (CPATSA)	
Exemplares: 	CPATSA - (59233-1) - UPC - AP - DD -  -  -  - DIS