Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/29788
metadata.artigo.dc.title: Quality of guava cv. ‘Pedro Sato’ treated with cassava starch and cinnamon essential oil
metadata.artigo.dc.creator: Botelho, Lucimara Nazaré Silva
Rocha, Denise Alvarenga
Braga, Mariana Aparecida
Silva, Aline
Abreu, Celeste Maria Patto de
metadata.artigo.dc.subject: Goiaba - Antracnose
Goiaba - Firmeza
Goiaba - Armazenamento
Guava - Anthracnose
Guava - Firmness
Guava - Storage
metadata.artigo.dc.publisher: Elsevier
metadata.artigo.dc.date.issued: Sep-2016
metadata.artigo.dc.identifier.citation: BOTELHO, L. N. S. et al. Quality of guava cv. ‘Pedro Sato’ treated with cassava starch and cinnamon essential oil. Scientia Horticulturae, Amsterdam, v. 209, p. 214-220, 19 Sept. 2016.
metadata.artigo.dc.description.abstract: Colletrotrichum gloesporiodies is the causal agent of anthracnose in guava, and proliferates during the storage period. One of the major changes occurs in the cell wall, affecting appearance, making this fruit more susceptible to the attack of this pathogen, significantly affecting marketing and storage. The antifungal effect of the 0.01% cinnamon essential oil, associated or not with 2% cassava starch, was studied for the physical, chemical and enzymatic properties, as well as cell wall changes occurred in the fruit stored at 25 °C and 76% ± 5 RH for 8 days. The treatment 2% starch + 0.01% cinnamon essential oil (S + EO) reduced mass loss by 30.23%, had a firmness of 12.23 N at the end of storage and the green color was maintained on the 8th day of storage, when compared with treatment control (C). The increase in the contents of soluble pectin was observed in all treatments, but more sharply in treatment C, with values of 0,62 mg 100 g−1; for treatment 2% starch (S) and S + EO, these values were 0.32 mg 100 g−1 and 0.33 mg 100 g−1, respectively, at the end of the evaluation. The activity of the enzyme PME was lower in the treatment S + EO, presenting a value of 233.38 U.g.min−1 on the 8th day, showing that there was lower fruit tissue softening. The cell wall degradation of the fruits was observed in treatment C, confirming firmness loss. The treatments S and S + EO were effective in maintaining the quality of guava at room temperature and modified atmosphere, extending the useful life of such a perishable fruit.
metadata.artigo.dc.identifier.uri: https://www.sciencedirect.com/science/article/pii/S0304423816302862#!
http://repositorio.ufla.br/jspui/handle/1/29788
metadata.artigo.dc.language: en_US
Appears in Collections:DQI - Artigos publicados em periódicos

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.