Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1147281
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dc.contributor.authorFORATO, L. A.
dc.contributor.authorBRITTO, D. de
dc.contributor.authorRIZZO, J. S. de
dc.contributor.authorGASTALDI, T. A.
dc.contributor.authorASSIS, O. B. G. de
dc.date.accessioned2022-10-11T14:17:48Z-
dc.date.available2022-10-11T14:17:48Z-
dc.date.created2022-10-11
dc.date.issued2015
dc.identifier.citationFood Packaging and Shelf Life, v. 5, p. 68-74, 2015.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1147281-
dc.descriptionCashew gum (CG) and carboxymethylcellulose (CMC) based formulations have been evaluated as protective edible coatings on intact and cut red guavas. Samples were coated by dipping in aqueous mixtures of 1% CG and 1% plasticizer (glycerol) for CMC additions of 1 and 2% wt. The fruit was stored at ambient conditions (25?28 C, 76.0 12.4% RH), and loss of mass, color of pulp and peel, and texture were assessed. Magnetic Resonance Imaging (MRI) was used to visualize the internal structure decay of the intact fruits. Both coatings resulted in a reduction of mass loss, preserving firmness and delaying skin color changes. When comparing after 12 day storage, the mass loss in cut coated samples (CG plus 2% wt of CMC) was 38.5% inferior than that measure to uncoated references. At large, both coating formulations reduced water loss and changes in color of the cut surfaces. MRI analysis showed that tissue decay took place mainly near the peel or around the peduncle region between 8 and 12 days of storage at room temperature.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectRevestimentos comestíveis
dc.subjectGoiabas
dc.subjectGoma de caju
dc.subjectGoiabas minimamente processadas
dc.titleEffect of cashew gum-carboxymethylcellulose edible coatings in extending the shelf-life of fresh and cut guavas.
dc.typeArtigo de periódico
dc.subject.thesagroCaju
dc.subject.thesagroGoiaba
dc.subject.thesagroPós-Colheita
dc.subject.thesagroPsidium Guajava
dc.subject.thesagroCarboximetilcelulose
dc.subject.nalthesaurusCashew fruit
dc.subject.nalthesaurusCarboxymethylcellulose
dc.subject.nalthesaurusPostharvest treatment
dc.subject.nalthesaurusPostharvest technology
dc.subject.nalthesaurusMinimally processed foods
riaa.ainfo.id1147281
riaa.ainfo.lastupdate2022-10-11
dc.identifier.doi10.1016/j.fpsl.2015.06.001
dc.contributor.institutionLUCIMARA APARECIDA FORATO, CNPDIA; DOUGLAS DE BRITTO, CPATSA; JACKELINE S. DE RIZZO; TAÍS A. GASTALDIA; ODILIO BENEDITO GARRIDO DE ASSIS, CNPDIA.
Aparece nas coleções:Artigo em periódico indexado (CPATSA)

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