Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1176416
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dc.contributor.authorCRUZ, V. L.
dc.contributor.authorNASCIMENTO, R. M. do
dc.contributor.authorLYRA, M. R. C. C.
dc.contributor.authorRODRIGUES, S. S. F. B.
dc.contributor.authorOLIVEIRA, E. J. A. de
dc.contributor.authorARAUJO FILHO, J. C. de
dc.contributor.authorGOMES, S. G.
dc.contributor.authorPARREIRA, M. C.
dc.date.accessioned2025-06-04T18:00:28Z-
dc.date.available2025-06-04T18:00:28Z-
dc.date.created2025-06-04
dc.date.issued2025
dc.identifier.citationRevista de Gestão Social e Ambiental, v. 19, n. 1, e010938, 2025.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1176416-
dc.descriptionObjective: The present work aimed to use crueira, waste from the processing of cassava flour, todevelop an edible coating to be applied to guavas of the Paluma variety, for the purpose of post-harvest conservation.Theoretical Reference: The agricultural production of the Brazilian economy places the country in a prominent position on the international scene, at the same time as it is also a reference in supplying the domestic market with fresh products and their derivatives. However, given the perishable nature of products, much is lost throughout the entire production chain, and this volume is even increased when considering the generation of waste recommended for food processing. For example, you can mention the generation of waste from the production of cassava flour, which has underutilized areas and is generally disposed of improperly, causing environmental and social impacts.Method: Different formulations were tested using three variables: cassava raw (6%, 7% and 8%), glycerol (3%, 4% and 5%), immersion time (5 min, 10 min and 15 min) in six storage times (0, 2, 4, 6 and 8 days). Our fruits were analyzed for mass loss, pH, titratable acidity, total soluble solids, reducing sugars and sensory analysis for color, general quality and incidence of rot.Results and Discussion: Microbiological analyses were performed on the coating that presented the best conditions for preserving the fruits to verify the incidence of Salmonella, Bacillus cereus and Escherichia coli, and the microbiological results were within the requirements of current legislation. Under the conditions of the experiment, the coatings developed presented positive results for the preservation of guavas, delaying signs of ripening and increasing their shelf life, with emphasis on the coating composed of 6% cassava pulp and 3% glycerol, applied for 5 minutes, which presented better preservation characteristics for guavas in general.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectCassava Crueira
dc.subjectFruit Coating
dc.subjectPost-Harvest Preservation
dc.titleProduction of edible coating for preservation of guava (Psidium guaiava L) from raw residue derived from processing of cassava flour (Manihot esculenta crantz).
dc.typeArtigo de periódico
dc.subject.thesagroManihot Esculenta
dc.subject.thesagroResíduo
dc.subject.thesagroGoiaba
dc.subject.thesagroConservação
dc.subject.thesagroPós-Colheita
dc.subject.nalthesaurusCassava flour
dc.subject.nalthesaurusWastes
riaa.ainfo.id1176416
riaa.ainfo.lastupdate2025-06-04
dc.identifier.doihttps://doi.org/10.24857/rgsa.v19n1-120
dc.contributor.institutionVALÉRIA LOPES CRUZ, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DE PERNAMBUCO; ROGERIA MENDES DO NASCIMENTO, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DE PERNAMBUCO; MARÍLIA REGINA COSTA CASTRO LYRA, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DE PERNAMBUCO; SOFIA SUELY FERREIRA BRANDÃO RODRIGUES, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DE PERNAMBUCO; EDUARDO JOSÉ ALÉCIO DE OLIVEIRA, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DE PERNAMBUCO; JOSE COELHO DE ARAUJO FILHO, CNPS; SILVANE GUIMARÃES GOMES, UNIVERSIDADE FEDERAL DE VIÇOSA; MARIANA CASARI PARREIRA, UNIVERSIDADE DOS AÇORES.
Appears in Collections:Artigo em periódico indexado (CNPS)

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