| |
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Semiárido. Para informações adicionais entre em contato com cpatsa.biblioteca@embrapa.br. |
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Semiárido. |
|
Data corrente: |
15/07/2024 |
|
Data da última atualização: |
15/07/2024 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Autoria: |
VASCONCELOS, O. C. de M.; OLIVEIRA, W. D. de; COSTA, D. dos S.; MEDEROS, B. J. T.; FREITAS, S. T. de. |
|
Afiliação: |
OSVALDO CAMPELO DE MELLO VASCONCELOS, INSTITUTO FEDERAL DE CIÊNCIA E TECNOLOGIA DO AMAPÁ; WERBESTON DOUGLAS DE OLIVEIRA, UNIVERSIDADE FEDERAL DO AMAPÁ; DANIEL DOS SANTOS COSTA, UNIVERSIDADE FEDERAL DO VALE DE SÃO FRANCISCO; BARBARA JANET TERUEL MEDEROS, UNIVERSIDADE ESTADUAL DE CAMPINAS; SERGIO TONETTO DE FREITAS, CPATSA. |
|
Título: |
Artificial mango with on-board electronic and web-mobile systems to monitor in real time fruit temperature and environmental conditions. |
|
Ano de publicação: |
2024 |
|
Fonte/Imprenta: |
Postharvest Biology and Technology, v. 217, 113080, 2024. |
|
DOI: |
https://doi.org/10.1016/j.postharvbio.2024.113080 |
|
Idioma: |
Inglês |
|
Notas: |
On-line. |
|
Conteúdo: |
The thermal response of mango fruit varies according to the ripening stage at harvest. In addition, some markets equire hydrothermal treatment for pest control, followed by fast cooling systems, which makes fruit temperature control a complex process. The objectives of this study were to develop an artificial mango for remote and real time monitoring of fruit and air temperatures and environmental relative humidity. The artificial fruit was developed according to ‘Tommy Atkins’ mango peel and flesh thermophysical behavior at different ripening stages. The artificial peel tissue was mimicked with poly lactic acid containing 5 % of wood powder, the flesh was obtained with 15 % agar and the seed was the sealed on-board electronic system for the peel, flesh, seed and environmental temperature sensors. The wireless transmission of data between the artificial fruit and the server was carried out using a transceiver, via Wi-Fi. The artificial fruit was used to simulate commercial conditions without or with hydrothermal treatment, followed by storage at 12 ◦C. The artificial fruit reached the recommended storage temperature of 12 ◦C after 300 minutes, which was the same time observed for ‘Tommy Atkins’ mango, at different ripening stages, subjected to hydrothermal and cooling treatments. The synergistic application of artificial fruit with on-board electronic and web-mobile systems is an innovative solution for real time monitoring fruit temperature under commercial conditions. The technology can be adjusted to other fruit species to ensure proper application of the cold chain and high fruit quality to consumers. MenosThe thermal response of mango fruit varies according to the ripening stage at harvest. In addition, some markets equire hydrothermal treatment for pest control, followed by fast cooling systems, which makes fruit temperature control a complex process. The objectives of this study were to develop an artificial mango for remote and real time monitoring of fruit and air temperatures and environmental relative humidity. The artificial fruit was developed according to ‘Tommy Atkins’ mango peel and flesh thermophysical behavior at different ripening stages. The artificial peel tissue was mimicked with poly lactic acid containing 5 % of wood powder, the flesh was obtained with 15 % agar and the seed was the sealed on-board electronic system for the peel, flesh, seed and environmental temperature sensors. The wireless transmission of data between the artificial fruit and the server was carried out using a transceiver, via Wi-Fi. The artificial fruit was used to simulate commercial conditions without or with hydrothermal treatment, followed by storage at 12 ◦C. The artificial fruit reached the recommended storage temperature of 12 ◦C after 300 minutes, which was the same time observed for ‘Tommy Atkins’ mango, at different ripening stages, subjected to hydrothermal and cooling treatments. The synergistic application of artificial fruit with on-board electronic and web-mobile systems is an innovative solution for real time monitoring fruit temperature under commercial conditions. The ... Mostrar Tudo |
|
Palavras-Chave: |
Cadeia fria; Fruta artificial; Tempo de resfriamento. |
|
Thesagro: |
Fruticultura; Manga; Pós-Colheita; Tratamento Hidrotérmico. |
|
Thesaurus Nal: |
Postharvest physiology; Postharvest systems; Postharvest technology; Postharvest treatment. |
|
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
|
Marc: |
LEADER 02700naa a2200325 a 4500
001 2165791
005 2024-07-15
008 2024 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.postharvbio.2024.113080$2DOI
100 1 $aVASCONCELOS, O. C. de M.
245 $aArtificial mango with on-board electronic and web-mobile systems to monitor in real time fruit temperature and environmental conditions.$h[electronic resource]
260 $c2024
500 $aOn-line.
520 $aThe thermal response of mango fruit varies according to the ripening stage at harvest. In addition, some markets equire hydrothermal treatment for pest control, followed by fast cooling systems, which makes fruit temperature control a complex process. The objectives of this study were to develop an artificial mango for remote and real time monitoring of fruit and air temperatures and environmental relative humidity. The artificial fruit was developed according to ‘Tommy Atkins’ mango peel and flesh thermophysical behavior at different ripening stages. The artificial peel tissue was mimicked with poly lactic acid containing 5 % of wood powder, the flesh was obtained with 15 % agar and the seed was the sealed on-board electronic system for the peel, flesh, seed and environmental temperature sensors. The wireless transmission of data between the artificial fruit and the server was carried out using a transceiver, via Wi-Fi. The artificial fruit was used to simulate commercial conditions without or with hydrothermal treatment, followed by storage at 12 ◦C. The artificial fruit reached the recommended storage temperature of 12 ◦C after 300 minutes, which was the same time observed for ‘Tommy Atkins’ mango, at different ripening stages, subjected to hydrothermal and cooling treatments. The synergistic application of artificial fruit with on-board electronic and web-mobile systems is an innovative solution for real time monitoring fruit temperature under commercial conditions. The technology can be adjusted to other fruit species to ensure proper application of the cold chain and high fruit quality to consumers.
650 $aPostharvest physiology
650 $aPostharvest systems
650 $aPostharvest technology
650 $aPostharvest treatment
650 $aFruticultura
650 $aManga
650 $aPós-Colheita
650 $aTratamento Hidrotérmico
653 $aCadeia fria
653 $aFruta artificial
653 $aTempo de resfriamento
700 1 $aOLIVEIRA, W. D. de
700 1 $aCOSTA, D. dos S.
700 1 $aMEDEROS, B. J. T.
700 1 $aFREITAS, S. T. de
773 $tPostharvest Biology and Technology$gv. 217, 113080, 2024.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Semiárido (CPATSA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
| Registros recuperados : 508 | |
| 10. |  | SOUZA, R. M.; HENZ, G. P.; PEIXOTO, J. R. Avaliação de incidência de injúria mecânica em raízes de mandioquinha-salsa na cadeia de pós-colheita. Horticultura Brasileira, Brasília, DF, v. 19, n. 2, jul. 2001. não paginado. CD-ROM. Suplemento. Trabalho apresentado no 41. Congresso Brasileiro de Olericultura, 2001. Também publicado em: Horticultura Brasileira, Brasília, DF, v. 19, n. 2, p. 282, jul. 2001. Resumo.| Biblioteca(s): Embrapa Hortaliças. |
|   |
| 16. | | PEIXOTO, J. R.; CARVALHO, M. L. M. de. Efeito da uréia, do sulfato de zinco e do ácido bórico na formação de mudas do maracujazeiro amarelo. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 31, n. 5, p. 325-330, maio 1996. Título em inglês: Effect of urea, zinc sulphate and boric acid on yellow passion fruit seedling development.| Biblioteca(s): Embrapa Unidades Centrais. |
|  |
| 17. | | PEIXOTO, J. R.; MALUF, W. R.; CAMPOS, V. P. Avaliação de linhagens, híbridos F1 e cultivares de pimentão quanto à resistência a Meloidogyne ssp. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 34, n. 12, p. 2259-2265, nov. 1999 Título em inglês: Evaluation of resistance of lines, hybrids F1 and cultivars of sweet pepper to Meloidogyne spp.| Biblioteca(s): Embrapa Unidades Centrais. |
| |
| Registros recuperados : 508 | |
|
| Expressão de busca inválida. Verifique!!! |
|
|
