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| SANTOS,Mirelle Nayana de Sousa; LIMA,Paula Cristina Carvalho; ARAUJO,Fernanda Ferreira de; ARAÚJO,Nicolas Oliveira de; FINGER,Fernando Luiz. |
| Abstract One of the major problems affecting potatoes quality on stored is the susceptibility to enzymatic browning, which occurs mainly after wounds during the harvest, at postharvest handling and by aging, leading to the development of dark color compounds. Enzymatic browning is associated with the action of polyphenoloxidases (PPO) and peroxidases (POD), which use phenolic compounds and oxygen as substrates. The products of these enzymes cause undesirable changes of color and flavor of processed potato products. The present study aimed to evaluate some kinetic properties based to optimum pH and reaction temperature, and to determine changes on activity of potato tubers PPO and POD treated with sprouting suppressors compounds menthol and eugenol. For... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Solanum tuberosum; Essential oils; Oxidative enzymes; Postharvest storage. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005024103 |
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| Klug,Tâmmila Venzke; Segaspini,Moises Jardim; Novello,Júnia Capua de Lima; Moresco,Amanda Bianchini; Paiva,Ana Raisa; Rios,Alessandro de Oliveira; Tondo,Eduardo Cesar; Bender,Renar João. |
| ABSTRACT: In the present study, tannin extracts (rinsed or not) were compared to the use of sodium hypochlorite and tap water on fresh cut crisp leaf lettuce stored under modified atmosphere packaging. Effects of these sanitizers on total color difference and microbial levels of the product after sanitization and storage for 9 days at 3°C were evaluated. Performance of rinsed SM(r) tannin extract was comparable to the results of chlorine solution for all the analyzed parameters and; furthermore, that extract presented a high reduction in the initial bacterial count of minimally processed lettuce. However, storage of tannin extracts, did not impart better outcomes than the use of tap water. Therefore, the tannin extract storage SM(r) could be used in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fresh cut lettuce; Tannin extracts; Postharvest storage; Acacia mearnsii De Wild. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000801357 |
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| Rêgo,Elizanilda R; Ferreira,Ana Paula S; Pereira,Danilo Manoel; Pereira,Ariana M; Pereira,Olinto L; Finger,Fernando Luiz. |
| ABSTRACT Onion is the third most consumed vegetable worldwide, such as potatoes and tomatoes. Its conservation is influenced by temperature and humidity, and greatest losses occur at postharvest due to lack of storage infrastructure. Thus, the aim of this study was to evaluate the effect of partial cooling in vertical silo on postharvest conservation of cured onion bulbs cultivar Bola Precoce. The experimental design was completely randomized, with six replicates, arranged in split plot scheme. Plots consisted of two storage conditions: onion bulbs stored in silo 1 at room temperature (T1) and bulbs stored in silo 2 with artificial cooling (T2). Subplots were two periods of bulb removal from storage (0 and 14 days). We evaluated peel color, using chroma... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Allium cepa; Postharvest storage; Refrigeration. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362019000200234 |
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