Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1142448
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dc.contributor.authorOLDONI, F. C. A.
dc.contributor.authorFLORENCIO, C.
dc.contributor.authorBERTAZZO, G. B.
dc.contributor.authorGRIZOTTO, P. A.
dc.contributor.authorBOGUSZ JUNIOR, S.
dc.contributor.authorCARNEIRO, R. L.
dc.contributor.authorCOLNAGO, L. A.
dc.contributor.authorFERREIRA, M. D.
dc.date.accessioned2024-01-24T14:33:07Z-
dc.date.available2024-01-24T14:33:07Z-
dc.date.created2022-04-27
dc.date.issued2022
dc.identifier.citationFood Chemistry, v. 388, 132902, 2022.
dc.identifier.issn0308-8146
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1142448-
dc.descriptionThe internal breakdown (IB) is a premature and uneven mango pulp ripening physiological disorder that is noticed only when the fruit is sliced for consumption. Thus, there is a demand for analytical methods to detect IB in mangoes to avoid consumer dissatisfaction and reduce postharvest waste. In this work, physicochemical and volatile compounds were determined to evaluate the ability to predict pulp IB. Principal components analysis (PCA) and partial least squares discriminant analysis (PLS-DA) of the data show that color, firmness, and volatiles compounds are important to give some information about the physiological changes caused by IB. The volatile compounds methacrylic acid, ethyl ester, isopentyl ethanoate, limonene oxide, (E)-2-pentenal, tetradecane, and γ-elemene were identified as chemical markers of IB. Therefore, mango physical and chemical characteristics combined with PCA and PLS-DA were successfully employed for the identification of IB in mangoes, showing significant differences between healthy and IB fruits.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectMango physiological disorder
dc.subjectVolatiles
dc.subjectPostharvest quality
dc.titleFruit quality parameters and volatile compounds from 'Palmer' mangoes with internal breakdown.
dc.typeArtigo de periódico
dc.format.extent29 p.
riaa.ainfo.id1142448
riaa.ainfo.lastupdate2024-01-23
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2022.132902
dc.contributor.institutionLUIZ ALBERTO COLNAGO, CNPDIA; MARCOS DAVID FERREIRA, CNPDIA.
Appears in Collections:Artigo em periódico indexado (CNPDIA)

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