Título:	Sustainable and innovative postharvest strategies for managing anthracnose in guavas.
Autoria:	SILVA, I. S. O. SILVA, A. M. TERAO, D. BEHRENS, J. H. MELO, W. L. de B. BIZETO, M. A. CAMILO, F. F. FRACAROLLI, J. A. BIASOTO, A. C. T.
Afiliação:	I. S. O. SILVA, UNIVERSIDADE FEDERAL DA BAHIA - UFBA A. M. SILVA, UNIVERSIDADE ESTADUAL DE CAMPINAS – UNICAMP, FACULDADE DE ENGENHARIA AGRÍCOLA DANIEL TERAO, CNPMA J. H. BEHRENS, UNIVERSIDADE ESTADUAL DE CAMPINAS – UNICAMP, FACULDADE DE ENGENHARIA DE ALIMENTOS (FEA) WASHINGTON LUIZ DE BARROS MELO, CNPDIA M. A. BIZETO, UNIVERSIDADE FEDERAL DE SÃO PAULO – UNIFESP F. F. CAMILO, UNIVERSIDADE FEDERAL DE SÃO PAULO – UNIFESP J. A. FRACAROLLI, UNIVERSIDADE ESTADUAL DE CAMPINAS – UNICAMP, FACULDADE DE ENGENHARIA AGRÍCOLA (FEAGRI) ALINE TELLES BIASOTO MARQUES, CNPMA.
Ano de publicação:	2025
Referência:	In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 16., 2025, Águas de Lindóia. Anais [...]. Campinas: Galoá, 2025. SLACAN. Pôster 332993.
Páginas:	1 p.
Conteúdo:	Guava (Psidium guajava L.) is highly susceptible to postharvest anthracnose disease, caused by the fungus Colletotrichum gloeosporioides complex. Therefore, postharvest techniques have been sought to reduce the disease without compromising the human health, environment, and sensory characteristics of the fruit. Thus, the objective was to evaluate the postharvest application in guava of modulated ultraviolet-C radiation (UV-C dose 0.99 kJ/m2, frequency of 30 Hz), a new UVC technique, metabolites of oregano essential oil in chitosan nanoemulsion (7.5 µL/mL concentration, use at 1mL per fruit), and the combination (UV-C followed by nanoemulsion) and alteration in the sensory characteristics of the fruit. ‘Suprema’ guavas were organized into groups of 6 units per treatment; a set of 12 fruits was maintained as a control (untreated). After treatments, guavas were stored at 20 ± 2°C for 1 day. The control difference test (0 = no difference, 9 = extremely different) was applied to 31 trained evaluators in individual booths. To analyze differences with the control of guava´s appearance and gloss intensity, the fruits were shown whole on a white porcelain plate. For detect aroma differences, whole guavas were placed in a glass jar covered with a glass Petri dish, and sliced guava pieces (30 g, 2 cm) were served in wine glasses covered with a watch glass. Each panelist received the control sample along with coded samples (including the control labeled with a three-digit random codes) to evaluate the degree of difference from the control in relation to appearance, gloss intensity, aroma of the whole fruit, and aroma of the cut fruit. Data was subjected to ANOVA followed by Dunnett’s test (P ≤ 0.05). For appearance and gloss intensity, only the combined treatment (UV-C followed by nanoemulsion) differed from the control. Regarding the aroma of the whole fruit, guavas treated with the nanoemulsion differed from the control. This treatment also differed from the control in the aroma of the cut fruit, as did the combined treatment (UV-C followed by nanoemulsion). It is concluded that the nanoemulsion and nanoemulsion combined with modulated UV-C radiation postharvest treatments resulted in changes in the sensory characteristics of guavas. In contrast, modulated UV-C radiation did not induce detectable sensory changes in the fruit, representing a promising alternative for the postharvest management of anthracnose to guava.
Thesagro:	Goiaba Pós-Colheita
NAL Thesaurus:	Anthracnose Postharvest diseases
Palavras-chave:	Sensory analysis Modulated UV-C radiation Nanoemulsion
Tipo do material:	Resumo em anais e proceedings
Acesso:	openAccess
Aparece nas coleções:	Resumo em anais de congresso (CNPMA)