Impact of atmosphere, organic acids, and calcium on quality of fresh-cut 'Kensington' mango
dc.contributor.author | de Souza, Bianca Sarzi | |
dc.contributor.author | O'Hare, Timothy James | |
dc.contributor.author | Durigan, Jose Fernando | |
dc.contributor.author | de Souza, Paulo Sergio | |
dc.contributor.institution | Escola Agrotecn Fed Muzambinho | |
dc.contributor.institution | DPI&F Gatton Res Stn | |
dc.contributor.institution | Universidade Estadual Paulista (Unesp) | |
dc.contributor.institution | Agência Paulista de Tecnologia dos Agronegócios (APTA) | |
dc.date.accessioned | 2014-05-20T13:17:31Z | |
dc.date.available | 2014-05-20T13:17:31Z | |
dc.date.issued | 2006-11-01 | |
dc.description.abstract | Fresh-cut slices from ripe 'Kensington' mango (Mangifera indica L.) were prepared aseptically and stored under various treatments at 3 degrees C. Treatments included reduced oxygen (2.5%), enhanced carbon dioxide (5-40%), organic acid application, calcium chloride application, and combinations of the above. Symptoms limiting shelf-life were characterised by tissue darkening, development of a 'glassy' appearance, surface desiccation, and loss of firmness. Reduced oxygen (2.5%) was effective at controlling tissue darkening and the development of a 'glassy' appearance, while calcium application (3%) was partly effective at controlling darkening. Calcium chloride however significantly slowed (but did not stop) loss of tissue firmness. Carbon dioxide (5-40%) and citric acid had little positive effect on shelf-life, with both treatments appearing to promote tissue softening. A combination of low oxygen and calcium allowed 'Kensington' slices to be held for at least 15 days at 3 degrees C. (C) 2006 Elsevier B.V All rights reserved. | en |
dc.description.affiliation | Escola Agrotecn Fed Muzambinho, EAFUMZ, BR-37890000 Muzambinho, MG, Brazil | |
dc.description.affiliation | DPI&F Gatton Res Stn, Gatton, Qld 4343, Australia | |
dc.description.affiliation | UNESP, Fac Ciências Agr & Vet, Dept Technol, BR-14884900 Jaboticabal, SP, Brazil | |
dc.description.affiliation | APTA Nordeste Paulista, BR-13730970 Mococa, SP, Brazil | |
dc.description.affiliationUnesp | UNESP, Fac Ciências Agr & Vet, Dept Technol, BR-14884900 Jaboticabal, SP, Brazil | |
dc.format.extent | 161-167 | |
dc.identifier | http://dx.doi.org/10.1016/j.postharvbio.2006.06.004 | |
dc.identifier.citation | Postharvest Biology and Technology. Amsterdam: Elsevier B.V., v. 42, n. 2, p. 161-167, 2006. | |
dc.identifier.doi | 10.1016/j.postharvbio.2006.06.004 | |
dc.identifier.issn | 0925-5214 | |
dc.identifier.lattes | 3756802878031727 | |
dc.identifier.uri | http://hdl.handle.net/11449/3953 | |
dc.identifier.wos | WOS:000241734200005 | |
dc.language.iso | eng | |
dc.publisher | Elsevier B.V. | |
dc.relation.ispartof | Postharvest Biology and Technology | |
dc.relation.ispartofjcr | 3.112 | |
dc.relation.ispartofsjr | 1,480 | |
dc.rights.accessRights | Acesso restrito | |
dc.source | Web of Science | |
dc.subject | Mangifera indica | pt |
dc.subject | Additives | pt |
dc.subject | Storage | pt |
dc.subject | controlled atmosphere | pt |
dc.subject | minimal-processing | pt |
dc.title | Impact of atmosphere, organic acids, and calcium on quality of fresh-cut 'Kensington' mango | en |
dc.type | Artigo | |
dcterms.license | http://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy | |
dcterms.rightsHolder | Elsevier B.V. | |
dspace.entity.type | Publication | |
unesp.author.lattes | 3756802878031727 | |
unesp.campus | Universidade Estadual Paulista (UNESP), Faculdade de Ciências Agrárias e Veterinárias, Jaboticabal | pt |
unesp.department | Tecnologia - FCAV | pt |
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