Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/30365
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dc.creatorGomes, Marcos de Souza-
dc.creatorCardoso, Maria das Graças-
dc.creatorGuimarães, Ana Clara Garcia-
dc.creatorGuerreiro, Adriana Cavaco-
dc.creatorGago, Custódia Maria Luís-
dc.creatorVilas Boas, Eduardo Valério de Barros-
dc.creatorDias, Cristina Maria Barrocas-
dc.creatorManhita, Ana Cristina Cabaça-
dc.creatorFaleiro, Maria Leonor-
dc.creatorMiguel, Maria Graça Costa-
dc.creatorAntunes, Maria Dulce Carlos-
dc.date.accessioned2018-09-05T16:57:21Z-
dc.date.available2018-09-05T16:57:21Z-
dc.date.issued2017-02-
dc.identifier.citationGOMES, 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.pt_BR
dc.identifier.urihttps://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.7817pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/30365-
dc.description.abstractBACKGROUND 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.pt_BR
dc.languageen_USpt_BR
dc.publisherWileypt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceJournal of the Science of Food and Agriculturept_BR
dc.titleEffect of edible coatings with essential oils on the quality of red raspberries over shelf‐lifept_BR
dc.typeArtigopt_BR
Appears in Collections:DCA - Artigos publicados em periódicos
DQI - Artigos publicados em periódicos

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