Sabiia Seb
PortuguêsEspañolEnglish
Embrapa
        Busca avançada

Botão Atualizar


Botão Atualizar

Ordenar por: RelevânciaAutorTítuloAnoImprime registros no formato resumido
Registros recuperados: 23
Primeira ... 12 ... Última
Imagem não selecionada

Imprime registro no formato completo
Assessment of the impact of formalin treatment on the quality and shelf life of mango CIGR Journal
Shiraj-Um-Monira, Syeeda.
This study was conducted to observe the effect of formalin application on the post-harvest quality and shelf life of mango. Mango samples were treated with different concentrations of formalin solutions (10, 100 and 1000 ppm) in two different modes (dipping and spraying) and stored for seven days at ambient condition. Physical characteristics, such as weight loss, color, texture and shrinkage and residual formalin content were observed at every alternate day during storage period. Formalin treatment (dipping and spraying) did not bring up any positive effect in increasing the shelf life of mango. Rather treated with higher concentration of formalin solution (10 ppm<100 ppm<1000 ppm) caused internal and external deterioration. Residual formalin...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Post harvest technology Formalin; Adulteration; Post-harvest quality; Shelf-life; Mango.
Ano: 2019 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5118
Imagem não selecionada

Imprime registro no formato completo
Changes in the physicochemical and microbiological properties of frozen araça pulp during storage Ciênc. Tecnol. Aliment.
Damiani,Clarissa; Lage,Moacir Evandro; Silva,Flávio Alves da; Pereira,Douglas Endrigo Perez; Becker,Fernanda Salamoni; boas,Eduardo Valério de Barros Vilas.
Araça belongs to the Myrtaceae family and is popularly known as araçá-comum, araçá-azedo, or araçá-do-campo. Frozen fruit pulp is of great importance for the food industry, which can produce it at the time of harvest, store it, and use it according to the demand of the consumer market and/or as an ingredient in the formulation of products such as yogurt, candies, and ice creams among others. The aim of this study was to evaluate the physical, chemical, and microbiological stability of frozen araça pulp during 12 months of frozen storage. It was observed that the levels of moisture (90.55-88.75%), ash (0.34-0.26%) total soluble sugars (7.11-6.62%), sucrose (3.55-1.39%), soluble pectin (0.24-0.23%), total pectin (0.5-0.46%), pH (3.82-2.31%), organic acids...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Savanna fruits; Psidium Guineans Sw; Shelf-life.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500004
Imagem não selecionada

Imprime registro no formato completo
Characterization and evaluation of stability of bioactive compounds in fruit smoothies Ciênc. Tecnol. Aliment.
MOURA,Sílvia Cristina Sobottka Rolim de; VISSOTTO,Fernanda Zaratini; BERBARI,Shirley Aparecida Garcia; SOUZA,Elaine de Cássia Guerreiro; TOTI,Fabíola Guirau Parra; ALVES JÚNIOR,Paulo.
Abstract Smoothies are drinks composed of a mixture of vegetables (fruits, vegetables), which can be added or not by milk or yogurt, being a high creamy, healthy beverage and a good source of energy, vitamins, and minerals. Samples of three commercial smoothies: Yellow Fruits (YF), Red Fruits (RF), and Green Vegetables (GV) stored in a glass packaging (260 mL) were characterized for pH, soluble solids (°Brix), water activity (aw), density, rheology and thermal properties, and stored at controlled temperatures of 10 °C and 25 °C in the absence of light. During the period of 180 days, the samples were evaluated for color, polyphenol and anthocyanin contents, and sensorially monitored by odor, taste, overall quality and color characteristics. The smoothies...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Smoothie; Rheology; Phenolic compounds; Shelf-life; Sensory evaluation.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200216
Imagem não selecionada

Imprime registro no formato completo
Compatibility of polymers to fungi Beauveria bassiana and Metarhizium anisopliae and their formulated products stability Agronomy
Wenzel Rodrigues, Inajá Marchizeli; Batista Filho, Antonio; Giordano, Isabella Barichello; Denadae, Bárbara Evelin; Fernandes, João Batista; Forim, Moacir Rossi.
Stability during storage is a limiting factor in the development and use of bioinsecticides. This study aims to evaluate the compatibility of the entomopathogenic fungi Metarhizium anisopliae and Beauveria bassiana with components used in encapsulated formulations and to evaluate shelf-life in formulations with B. bassiana. Sodium alginate and maltodextrin, hemicellulose, and dimethyl sulfoxide solvents were evaluated. Compatibility was evaluated by mixing the components with PDA, and the parameters evaluated were vegetative growth, sporulation and viability. The formulations of fungi were prepared in various concentrations of sodium alginate and then added drop-wise to calcium chloride. To evaluate the stability, formulations were stored at 26.5, 4.0, and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Microbial control; Formulations; Entomopathogens; Encapsulation; Shelf-life; Microbiology..
Ano: 2017 URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/32903
Imagem não selecionada

Imprime registro no formato completo
DEHYDRATION AND SPRAYING OF BURITI PULP (Mauritia flexuosa L.): SHELF-LIFE EVALUATION Rev. Bras. Frutic.
AGUIAR,JAIME PAIVA LOPES; SOUZA,FRANCISCA DAS CHAGAS DO AMARAL.
ABSTRACT The present study aimed to process buriti fruits by dehydration and spraying and to evaluate their shelf-life in polyethylene plastic packaging at different storage temperatures. The edible part of the fruit was dehydrated, crushed and sieved for granule diameter standardization, packaged in polyethylene plastic packaging and stored at different temperatures 24°C (Ambient), 4°C (Cooling) and -12°C (Freezer). Fresh and dehydrated fruits were analyzed for moisture, pH, acidity, total and reducing sugars, proteins, lipids, ashes, carbohydrates, energy, ß-carotene and retinol equivalent. Dehydrated and sprayed buriti was analyzed every 30 days for 150 days of storage for peroxide, acid and iodine indexes and also for microbiological parameters. The...
Tipo: Info:eu-repo/semantics/other Palavras-chave: Arecaceae; Amazon fruits; Shelf-life; Dehydrated products.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000700301
Imagem não selecionada

Imprime registro no formato completo
Development and characterization of a soymilk Kefir-based functional beverage Ciênc. Tecnol. Aliment.
SILVA,Camilla Fernanda Godinho da; SANTOS,Ferlando Lima; SANTANA,Ligia Regina Radomille de; SILVA,Mariangela Vieira Lopes; CONCEIÇÃO,Taiana de Araujo.
Abstract Kefir is a fermented beverage that deserves special attention, since it has probiotic activity and unique sensory, nutritional, and therapeutic properties. Given that both kefir and soymilk are beneficial to human health, this study aimed to assess the physicochemical characteristics and acceptability of soymilk Kefir-based functional beverages (SKB) properly inoculated with lactobacilli strain after 16h of incubation at 37 °C. It was monitored lactobacilli cell viability, yeasts count, pH, titratable acidity, lipids, proteins, ash, total solid, carbohydrates, caloric values and acceptability of the products. Additionally was conducted a shelf-life study of SKB added of peach-flavor. The lactobacilli cell count ranged from 7.0 to 8.0 Log10 CFUmL-1...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fermented food; Soybean; Probiotic; Consumer; Shelf-life.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300543
Imagem não selecionada

Imprime registro no formato completo
Effect of laurel (Laurus nobilis) and curcuma (Curcuma longa ) on microbiological, chemical and sensory changes in vacuum packed sous-vide european sea bass (Dicentrarchus labrax) under chilled conditions Ciênc. Tecnol. Aliment.
BOLAT,Yıldız; GENÇ,İsmail Yüksel; TUNCA,Yazgülü; DEMIRAYAK,Melek.
Abstract The study was conducted to evaluate the effect of ground laurel and curcuma on the quality changes (microbiological, chemical and sensory) of sous-vide processed gutted and vacuum packaged sea bass under refrigerated temperatures (+3°C). Sea bass samples were gutted and divided into 3 groups namely control (C), laurel added samples (LS) and curcuma added samples (CS) and 30 fish were used for each treatment group. Samples were stored under refrigerated (3 ± 1 °C) conditions for 60 days. Control group was vacuum packed and sous –vide processed and stored under chilled conditions while laurel and curcuma were added as a seasoning for the other groups. During the storage time the counts of total mesophilic aerobic bacteria (TMAB), total...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Sous-vide; Seafood; Quality; Shelf-life; Dicentrarchus labrax.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500159
Imagem não selecionada

Imprime registro no formato completo
Effect of pasteurization temperature on stability of an acidified sugarcane juice beverage Ciência e Agrotecnologia
Kunitake,Mariana; Ditchfield,Cynthia; Silva,Carine; Petrus,Rodrigo.
The shelf life of fresh sugarcane juice is quite limited due to the high rates of microbiological and enzymatic reactions which take place after extraction. In order to evaluate the impact of pasteurization temperature on quality and stability of sugarcane juice with passion fruit pulp, nine batches of sugarcane juice with 4g/100g passion fruit pulp were processed at 85, 90 and 95 °C for 30 s, in triplicate. The pasteurized beverage was aseptically packaged in polyethylene terephthalate (PET) bottles and stored at 7 °C in the dark. The beverage was characterized by physicochemical tests. Activities of polyphenol oxidase (PPO) and peroxidase (POD) were determined before and after processing. Coliforms and Salmonella tests were carried out to assure the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Shelf-life; Hurdle technology; Aseptic filling.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000600004
Imagem não selecionada

Imprime registro no formato completo
Influence of bacteriocins produced by Lactobacillus plantarum BN in the shelf-life of refrigerated bovine meat BJM
Fiorentini,Ângela M.; Sant'Anna,Ernani S.; Porto,Anna C.S.; Mazo,Jaciara Z.; Franco,Bernadette D.G.M..
Sugar cane molasses is a cheap by-product of the sugar cane industry. This product was used for growth and production of bacteriocins by Lactobacillus plantarum BN and evaluated for its potential application in the extension of the shelf-life of raw meat. Bovine meat cubes were dipped in the filtered and neutralized supernatant of the fermented broth (Treatment A) and stored at 5ºC. Counts of psychrotrophic and mesophilic aerobic microorganisms, pH determination and total acidity were performed on meat cubes after 0, 3, 6, 9, 12 and 15 days. These determinations were also done in cubes dipped in a 6% lactic acid solution (treatment B) and distilled water (treatment C). After 3 days, the counts of psychrotrophic microorganisms in cubes submitted to...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Lactobacillus plantarum BN; Bacteriocins; Bovine meat; Shelf-life.
Ano: 2001 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822001000100010
Imagem não selecionada

Imprime registro no formato completo
Post-harvest conservation of camu–camu fruits (Myrciaria dubia (Kunth) Mc Vaugh) using different temperatures and packages Ciênc. Tecnol. Aliment.
GRIGIO,Maria Luiza; DURIGAN,Maria Fernanda Berlingieri; CHAGAS,Edvan Alves; CHAGAS,Pollyana Cardoso; NASCIMENTO,Cassia Rejane do; ALMEIDA,Maxwell Souza.
Abstract The camu-camu tree (Myrciaria dubia (Kunth) Mc Vaugh) is fruit-bearing tree belonging to the family Myrtaceae. This work was conducted with the purpose of evaluating the type of storage temperature and package which allow better conservation of the quality attributes of camu-camu. The experimental design utilized was the completely randomized with three replications in a factorial arrangement (3x3x8), constituted of three different storage temperatures (laboratory ambiente or 25 ± 2 °C, 15 °C and 20 °C), three types of packages (no package, PET and PVC) and fourteen days’ storage, the fruits being analyzed every two days. The fruits were evaluated as to fresh mass loss, pH, soluble solids contents, titrable acidity, ascorbic acid, carotenoids,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Amazon fruit; Ascorbic acid; Refrigerated storage; Quality; Shelf-life.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400652
Imagem não selecionada

Imprime registro no formato completo
Quality of fermented milks produced with Lactobacillus rhamnosus and Lactobacillus fermentum isolated from artisanal cheeses Arq. Bras. Med. Vet. Zootec.
Mendes,D.P.G.; Souza,M.R.; Galletti Júnior,M.; Leite,M.O.; Penna,C.F.A.M..
Leites fermentados por Lactobacillus rhamnosus e Lactobacillus fermentum, isolados de queijos artesanais, foram produzidos e avaliados quanto às características físico-químicas e microbiológicas durante 45 dias de estocagem a 8-10ºC. Análises sensoriais foram realizadas aos 15 e 60 dias. Ambos os leites fermentados apresentaram contagens adequadas das bactérias láticas, superiores a 108 UFC/g, durante toda a estocagem. As médias das análises físico-químicas e microbiológicas dos produtos durante a estocagem foram iguais e todos atenderam às especificações da legislação brasileira. Melhores resultados de avaliações sensoriais (P<0.05) foram aos 15 dias de estocagem. Leites fermentados por L. fermentum obtiveram melhor aceitação sensorial aos 60 dias de...
Tipo: Info:eu-repo/semantics/other Palavras-chave: Fermented milks; Lactobacillus spp.; Sensory evaluation; Shelf-life.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000401291
Imagem não selecionada

Imprime registro no formato completo
Quality of sausage elaborated using minced Nile Tilapia submmitted to cold storage Scientia Agricola
Oliveira Filho,Paulo Roberto Campagnoli de; Fávaro-Trindade,Carmen Sílvia; Trindade,Marco Antônio; Balieiro,Júlio Cesar de Carvalho; Viegas,Elisabete Maria Macedo.
Filleting yield of Nile tilapia Oreochromis niloticus (L.) is low (30%) and generates large amount of wastes that may turn into environmental and economic problem. However, these wastes can be used for the extraction of minced fish (MF) which can be used in the preparation of sausages. The objective of this study was to assess the quality of sausages prepared with 0, 20, 40, 60, 80 and 100% of MF from Nile tilapia filleting waste during storage at 0±0.3ºC. Alterations in the instrumental color (L*, a* and b*), lipid oxidation (TBARS), total volatile nitrogenous bases (TVB-N), pH, microbiological condition (pathogenic bacteria and aerobic psychrotrophic bacteria), and sensory attributes (color, odor, flavor, texture and overall acceptability) were evaluated...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fish sausage; Lipid oxidation; Filleting waste; Shelf-life; Sensory acceptability.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162010000200009
Imagem não selecionada

Imprime registro no formato completo
Sensory quality attributes of lettuce obtained using different harvesting performance systems Ciênc. Tecnol. Aliment.
Oliveira,Denize Cristine Rodrigues de; Leal,Paulo Ademar Martins; Honório,Sylvio Luís; Soares,Eveline Kássia Braga.
The objective of this study was to determine the best lettuce cultivar (American 'Graciosa', 'Vanda', 'Marcela' and 'Lavínia') harvesting method. Therefore, quality and shelf-life were evaluated using sensory analyses. Lettuce heads was harvested with the root on by the producer, so that they were cut in different ways in the laboratory. The samples were stored in a cold chamber at 10 °C and 80% ± 2% of relative humidity for nine days, and the sensorial analyses were performed according to Qualitative Descriptive Analysis method on days 1, 3, 6, and 9 of storage by twelve trained testers. The results were evaluated by variance analysis, principal component analysis, and the Tukey test with a reliability of 95%. The results indicate that there was a...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Lactuca sativa L.; Shelf-life; Quality.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200004
Imagem não selecionada

Imprime registro no formato completo
Sensory stability of whole mango juice: influence of temperature and storage time Ciênc. Tecnol. Aliment.
Oliveira,Anderson do Nascimento; Ramos,Afonso Mota; Minim,Valéria Paula Rodrigues; Chaves,José Benício Paes.
This study investigated the degradation kinetics of the sensory attributes of commercial whole mango (cv. Ubá) juice and evaluated its sensory acceptability during storage. Samples of the product were stored in a BOD incubator at 25, 35, and 45 ºC under 24 hours light (650 lux) for 120 days. Sensory analyses (Quantitative Descriptive Analysis - QDA) were conducted with trained panel and consumers. The correlations between sensory and physicochemical characteristics (instrumental color and vitamin C content) were also assessed. Flavor, aroma, and color vary with temperature and time of storage. Aroma and flavor were most affected by temperature with values of Q10 and Ea equal to 4.16 and 25.31 kcal.mol-1; and 3.61 and 22.80 kcal.mol-1, respectively. The...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Ubá mango; Regression analysis; Degradation kinetics; Shelf-life.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400027
Imagem não selecionada

Imprime registro no formato completo
Spoilage potential of Paenibacillussp. in Brazilian raw milk Ciência Rural
Ribeiro Júnior,José Carlos; Alcântara,Brígida Kussumoto de; Beloti,Vanerli.
ABSTRACT: Bacterial spores are widespread in the environment and can contaminate milk. Spores are resistant to thermal conditions and your germination reduces milk shelf-life because the aerobic bacteria that are sporulated produce proteases and lipases. The aim of this study was identify Paenibacillus sp., the spoilage microbiota, arising from the germination of spores in raw milk and your spoilage potential. Twenty different milk samples were treated at 80°C/12min and plated to isolate spore-forming bacteria. These strains were picked in milk agar and tributyrin agar for verification of their potential proteolytic and lipolytic activities, respectively. Amplification and sequencing of the 16S rRNA gene of the strains for identification by similarity to...
Tipo: Info:eu-repo/semantics/report Palavras-chave: Lipolysis; Proteolysis; Shelf-life; Spores.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000400637
Imagem não selecionada

Imprime registro no formato completo
Stability of frozen marolo pulp during storage Ciênc. Tecnol. Aliment.
Damiani,Clarissa; Silva,Flávio Alves da; Lage,Moacir Evandro; Pereira,Douglas Endrigo Perez; Becker,Fernanda Salamoni; Vilas Boas,Eduardo Valério de Barros.
Marolo, also known as araticum or head-to-black, is a globular berry, a species native to the Brazilian savannah. The aim of this study was to evaluate the physical, chemical, and microbiological stability of frozen marolo pulp during 12 months of frozen storage. It was observed that the levels of ash (0.28-0.22%), protein (0.77-0.71%), lipids (1.75-1.73%), carbohydrates (12.1-10.15%), calorie (67.23-59.01 kcal), sucrose (2.50-1.29%), citric acid (435.63-197.5 µg.g-1), tartaric acid (4.38-1.88 µg.g-1) , acetic acid (470.38-279.25 µg.g-1), ascorbic acid (3.00-0.00 µg.g-1), total pectin (0.67-0.39%), pH (3.88-3.83), and b* chromaticity coordinates (24.85-20.53) decreased reduced during storage, whereas the levels of moisture (85.10-87.19%), color parameters...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Savanna fruits; Annona crassiflora Mart.; Shelf-life.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400017
Imagem não selecionada

Imprime registro no formato completo
Stability of porridge pre-mixture made with Brazil nut flour and green banana flour with and without milk powder Ciênc. Tecnol. Aliment.
Cunha,Clarissa Reschke Da; Santos,Stephanie Lima Dos; Maciel,Vlayrton Tomé; Souza,Maria Luzenira De; Furtado,Cydia De Menezes; Carvalho,Ana Vania.
The mixture of Brazil nut flour and green banana flour can improve the nutritional value of school meals, allowing for the use of regional ingredients derived from family agriculture. This study aimed to assess the stability of porridge pre-mixtures made with Brazil nut flour and green banana flour during six months of storage. Two types of pre-mixture were evaluated: with and without milk powder. These mixtures were packed in polyethylene/metallized polyester film, vacuum-sealed, and stored at room temperature. The products were evaluated for physicochemical composition, and every 30 days for moisture content, water activity, titratable acidity, pH, peroxide value and acidity of the lipid phase, total and thermotolerant coliforms, yeasts and molds, and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bertholletia excels; Musa sp; Porridge; Shelf-life; Sensory acceptance.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300022
Imagem não selecionada

Imprime registro no formato completo
Study of the shelf-life of a mixed araça (Psidium guineensis Sw.) and marolo (Annona crassiflora Mart.) jam Ciênc. Tecnol. Aliment.
Damiani,Clarissa; Asquieri,Eduardo Ramirez; Lage,Moacir Evandro; Oliveira,Rodrigo Almeida de; Silva,Flavio Alves da; Pereira,Douglas Endrigo Perez; Vilas Boas,Eduardo Valério de Barros.
The objective of this study was to add value to araça and marolo fruits by developing jams and verifying changes in their physical, chemical, and microbiological parameters during storage. The analyses were carried out every 2 months. From the results, it was shown that the levels of moisture (35.89 - 26.34%), lipids (0.43 - 0.27%), sucrose (30.62 - 28.98%), total pectin (0.83 - 0.50%), soluble pectin (0.52 - 0.38%), total phenolic compounds (180.31 - 135.52 mg.GAE 100 g-1), and organic acids (401.1 - 68.5 µg.g-1 citric acid) decreased during storage. However, the levels of protein (0.83 - 0.95%), carbohydrate (62.52 - 72.5%, calories (257,11 - 295,931 kcal), fiber (0.72 - 1.4%), total soluble sugar (62.52 - 70.44%), reducing sugar (32.05 - 41.41%),...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Savanna fruit; Jam; Storage; Shelf-life.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200020
Imagem não selecionada

Imprime registro no formato completo
The combined effect of exposure time to sodium chlorite (NaClO2) solution and packaging on postharvest quality of white button mushroom (Agaricus bisporus) stored at 4 °C Ciênc. Tecnol. Aliment.
TARLAK,Fatih; OZDEMIR,Murat; MELIKOGLU,Mehmet.
Abstract Agaricus bisporus was washed with 1 g/L sodium chlorite (NaClO2) (SC) solution for 30, 60 and 120 s, packed with a non-perforated polyvinyl chloride (PVC) film and stored at 4 °C for 12 days. Washing the mushrooms with the SC solution and packaging with the PVC film slowed down the change in colour and firmness of the mushrooms, but treating the mushrooms with the SC solution longer than 60 s adversely affected the mushroom texture. After 12 days of storage, the weight loss of the mushrooms packed with the PVC film was less than 10% compared to the control. Headspace O2 concentration decreased while CO2 concentration increased throughout 12 days of storage and reached about 15% and 4%, respectively. Pseudomonas spp. counts for unwashed and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Mushroom spoilage; Sodium chlorite; Packaging; Pseudomonas spp.; Shelf-life.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005005209
Imagem não selecionada

Imprime registro no formato completo
Turning waste into a resource: Study of the effect of containers made of giant reed weeds on the shelf life and quality of tomatoes and strawberries Ciencia e Investigación Agraria
García-Ortuño,Teresa; Carbonell-Barrachina,Angel A; Andreu-Rodríguez,Javier; Ferrández-García,María T; Calín-Sanchez,Angel; Ferrández-Villena,Manuel; Ferrández-García,Clara E.
Giant reed (Arundo donax L.) is currently one of the greatest invasive threats to Mediterranean-type river ecosystems worldwide and can be easily transformed into a cheap and sustainable material that can be used in the manufacturing of containers for the fruit and vegetable industry. Simple trays were prepared using giant reed, and their behavior was evaluated during storage oftomatoes and strawberries. The mechanical properties of the giant reed particleboards were assayed, and it was shown that they are suitable for industrial purposes. The quality of strawberries and tomatoes stored for 7 and 14 days, respectively, in plywood (control) and giant reed containers was comparable, with no significant differences found. The parameters analyzed included...
Tipo: Journal article Palavras-chave: Arundo donax; Invasive weed; Mechanical properties; Shelf-life; Storage; Sustainable containers.
Ano: 2013 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202013000100013
Registros recuperados: 23
Primeira ... 12 ... Última
 

Empresa Brasileira de Pesquisa Agropecuária - Embrapa
Todos os direitos reservados, conforme Lei n° 9.610
Política de Privacidade
Área restrita

Embrapa
Parque Estação Biológica - PqEB s/n°
Brasília, DF - Brasil - CEP 70770-901
Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco

Valid HTML 4.01 Transitional