Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/30365
metadata.artigo.dc.title: Effect of edible coatings with essential oils on the quality of red raspberries over shelf‐life
metadata.artigo.dc.creator: Gomes, Marcos de Souza
Cardoso, Maria das Graças
Guimarães, Ana Clara Garcia
Guerreiro, Adriana Cavaco
Gago, Custódia Maria Luís
Vilas Boas, Eduardo Valério de Barros
Dias, Cristina Maria Barrocas
Manhita, Ana Cristina Cabaça
Faleiro, Maria Leonor
Miguel, Maria Graça Costa
Antunes, Maria Dulce Carlos
metadata.artigo.dc.publisher: Wiley
metadata.artigo.dc.date.issued: Feb-2017
metadata.artigo.dc.identifier.citation: GOMES, M. de S. et al. Effect of edible coatings with essential oils on the quality of red raspberries over shelf‐life. Journal of the Science of Food and Agriculture, [S.l.], v. 97, n. 3, p. 929-938, Feb. 2017.
metadata.artigo.dc.description.abstract: BACKGROUND The objective of the present work was to develop strategies for increasing the shelf‐life of red raspberries (Rubus idaeus L.), by preventing microorganism growth. RESULTS Fruits coated with alginate plus lemon essential oil (0.2%) or orange essential oil (0.1%) after 15 days of storage had less red skin than the remaining samples. The less red color verified in these samples was also coincident with the lower concentration of anthocyanins at the end of the experiment as well as the lower capacity for scavenging ABTS free radicals or quenching singlet oxygen. Cyanidin and pelargonidin glucosides were found in raspberries fruits. The edible coatings supplemented with the essential oil of orange either at 0.1% or 0.2% were very efficient for controlling yeast and mold growth after 15 days of storage. To control the development of aerobic mesophilic bacteria the use of essential oil of lemon 0.2% and essential oil of orange 0.1% were the most efficient. CONCLUSION The application of the film improved post‐harvest quality of raspberry, since the addition of essential oils of citrus films promoted to the inhibitory effect of fungi and bacteria growth after 15 days of storage, without changing quality parameters.
metadata.artigo.dc.identifier.uri: https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.7817
http://repositorio.ufla.br/jspui/handle/1/30365
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos
DQI - Artigos publicados em periódicos

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