Use este identificador para citar ou linkar para este item: https://locus.ufv.br//handle/123456789/18292
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dc.contributor.authorSilva, Willian Batista
dc.contributor.authorSilva, Gláucia Michelle Cosme
dc.contributor.authorSantana, Diederson Bortolini
dc.contributor.authorSalvador, Acácio Rodrigues
dc.contributor.authorMedeiros, David Barbosa
dc.contributor.authorBelghith, Ikram
dc.contributor.authorSilva, Natália Martins da
dc.contributor.authorCordeiro, Maria Helena Menezes
dc.contributor.authorMisobutsi, Gisele Polete
dc.date.accessioned2018-03-16T14:25:48Z
dc.date.available2018-03-16T14:25:48Z
dc.date.issued2017-09-12
dc.identifier.issn03088146
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2017.09.052
dc.identifier.urihttp://www.locus.ufv.br/handle/123456789/18292
dc.description.abstractGuava is a typically tropical fruit highly perishable with a short shelf-life due to intense metabolic activity after harvested. In attempt to minimize the problems related to the postharvest, we evaluated the physiochemical characteristics and antioxidant system in guava fruits under chitosan coating at concentrations of 1%, 2%, and 3% stored at 25 °C during 96 h. The chitosan suppressed the respiratory rate, fresh weight loss, firmness and skin color with delay in the degradation of chlorophyll. In the treatment with 2% and 3% of chitosan in the solid soluble content and ascorbic acid were reduced; retarded the loss of titratable acidity during 96 h after treatment. These treatment induced significant decreases in the phenylalanine ammonia-lyase activity and significantly increases of peroxidase Activity. Our results suggest that chitosan effectively prolongs the quality attributes in guava fruits after harvesting due to increases in the antioxidant processes, delaying the ripening during room temperature of storage.en
dc.formatpdfpt-BR
dc.language.isoengpt-BR
dc.publisherFood Chemistrypt-BR
dc.relation.ispartofseriesv. 242, p. 232-238, March 2018pt-BR
dc.rightsElsevier Ltdpt-BR
dc.subjectAntioxidantpt-BR
dc.subjectChitosanpt-BR
dc.subjectGuavapt-BR
dc.subjectQualitypt-BR
dc.subjectRipeningpt-BR
dc.titleChitosan delays ripening and ROS production in guava (Psidium guajava L.) fruiten
dc.typeArtigopt-BR
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