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| Registros recuperados : 462 | |
| Registros recuperados : 462 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
24/03/2022 |
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Data da última atualização: |
23/01/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
MIRANDA, M.; SUN, X.; MARÍN, A.; SANTOS L. C. dos; PLOTTO, A.; BAI, J.; ASSIS, O. B. G. de; FERREIRA, M. D.; BALDWIN, E. |
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Afiliação: |
ODILIO BENEDITO GARRIDO DE ASSIS, CNPDIA; MARCOS DAVID FERREIRA, CNPDIA. |
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Título: |
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. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Food Chemistry: X, v. 13, 100249, 2022. |
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Páginas: |
13 p. |
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ISSN: |
2590-1575 |
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DOI: |
https://doi.org/10.1016/j.fochx.2022.100249 |
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Idioma: |
Inglês |
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Conteúdo: |
Carnauba wax nano and micro-sized emulsions and hydroxypropyl methylcellulose coatings, alone or combined with ginger essential oils (GEO) were applied on papayas and evaluated under several storage conditions. In a first experiment, storage parameters were: 6 days at 22 ◦C, and 9 days at 13 ◦C followed by 5 days at 22 ◦C. In a second experiment, storage was: 5 days at 22 ◦C, and 10 days at 16 ◦C followed by 3 days at 22 ◦C. Coating effects were dependent on storage conditions. While fruits were in cold storage, there were few changes; however, at 22 ◦C, the differences between coatings became more evident. Nanoemulsions maintained papaya quality during storage by retarding firmness loss, color changes, and reducing respiration rates, resulting in delayed ripening.GEO exhibited some positive effect on fungal disease control. Nanoemulsion-based coatings improved shelf lifeby reducing weight loss, color development, and slowing ripening of papaya fruit |
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Palavras-Chave: |
Edible coatings; Postharvest quality. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/232903/1/P-Nano-and-micro-sized-carnauba-wax-emulsions-based-coatings.pdf
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Marc: |
LEADER 01879naa a2200277 a 4500
001 2141287
005 2024-01-23
008 2022 bl uuuu u00u1 u #d
022 $a2590-1575
024 7 $ahttps://doi.org/10.1016/j.fochx.2022.100249$2DOI
100 1 $aMIRANDA, M.
245 $aNano- and micro-sized carnauba wax emulsions-based coatings incorporated with ginger essential oil and hydroxypropyl methylcellulose on papaya$bPreservation of quality and delay of post-harvest fruit decay.$h[electronic resource]
260 $c2022
300 $a13 p.
520 $aCarnauba wax nano and micro-sized emulsions and hydroxypropyl methylcellulose coatings, alone or combined with ginger essential oils (GEO) were applied on papayas and evaluated under several storage conditions. In a first experiment, storage parameters were: 6 days at 22 ◦C, and 9 days at 13 ◦C followed by 5 days at 22 ◦C. In a second experiment, storage was: 5 days at 22 ◦C, and 10 days at 16 ◦C followed by 3 days at 22 ◦C. Coating effects were dependent on storage conditions. While fruits were in cold storage, there were few changes; however, at 22 ◦C, the differences between coatings became more evident. Nanoemulsions maintained papaya quality during storage by retarding firmness loss, color changes, and reducing respiration rates, resulting in delayed ripening.GEO exhibited some positive effect on fungal disease control. Nanoemulsion-based coatings improved shelf lifeby reducing weight loss, color development, and slowing ripening of papaya fruit
653 $aEdible coatings
653 $aPostharvest quality
700 1 $aSUN, X.
700 1 $aMARÍN, A.
700 1 $aSANTOS L. C. dos
700 1 $aPLOTTO, A.
700 1 $aBAI, J.
700 1 $aASSIS, O. B. G. de
700 1 $aFERREIRA, M. D.
700 1 $aBALDWIN, E.
773 $tFood Chemistry: X$gv. 13, 100249, 2022.
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Registro original: |
Embrapa Instrumentação (CNPDIA) |
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