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Fruit quality parameters and volatile compounds from ‘Palmer’ mangoes with internal breakdown

dc.contributor.authorOldoni, Fernanda Campos Alencar [UNESP]
dc.contributor.authorFlorencio, Camila
dc.contributor.authorBertazzo, Giovana Brait
dc.contributor.authorGrizotto, Pamela Aparecida
dc.contributor.authorBogusz Junior, Stanislau
dc.contributor.authorCarneiro, Renato Lajarim
dc.contributor.authorColnago, Luiz Alberto
dc.contributor.authorFerreira, Marcos David
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionUniversidade Federal de São Carlos (UFSCar)
dc.date.accessioned2023-03-01T20:35:09Z
dc.date.available2023-03-01T20:35:09Z
dc.date.issued2022-09-15
dc.description.abstractThe 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.en
dc.description.affiliationDepartment of Food and Nutrition Sao Paulo State University (UNESP), Rod. Araraquara Jaú, Km 01 – s/n, SP
dc.description.affiliationBrazilian Agricultural Research Corporation (EMBRAPA) Embrapa Instrumentation, XV de Novembro Street, 1452, 13560-970, SP
dc.description.affiliationSao Carlos Institute of Chemistry (IQSC) University of Sao Paulo (USP), Trab. Sao Carlense Av., 400 – Arnold Schimidt Park, 13566-590, SP
dc.description.affiliationDepartment of Chemistry Federal University of Sao Carlos (UFSCar), Rod. Washington Luis, Km 235, 310, SP
dc.description.affiliationUnespDepartment of Food and Nutrition Sao Paulo State University (UNESP), Rod. Araraquara Jaú, Km 01 – s/n, SP
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipIdFAPESP: 2019/05159-4
dc.description.sponsorshipIdFAPESP: 2019/13656-8
dc.identifierhttp://dx.doi.org/10.1016/j.foodchem.2022.132902
dc.identifier.citationFood Chemistry, v. 388.
dc.identifier.doi10.1016/j.foodchem.2022.132902
dc.identifier.issn1873-7072
dc.identifier.issn0308-8146
dc.identifier.scopus2-s2.0-85128284539
dc.identifier.urihttp://hdl.handle.net/11449/240840
dc.language.isoeng
dc.relation.ispartofFood Chemistry
dc.sourceScopus
dc.subjectChemometrics
dc.subjectMango physiological disorder
dc.subjectPostharvest quality
dc.subjectVolatiles
dc.titleFruit quality parameters and volatile compounds from ‘Palmer’ mangoes with internal breakdownen
dc.typeArtigo
dspace.entity.typePublication
unesp.departmentAlimentos e Nutrição - FCFpt

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