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dc.creatorCarvalho Filho, C. D.es_ES
dc.creatorHonorio, Sylvio Luises_ES
dc.creatorMoure Gil, Josées_ES
dc.date.accessioned2018-09-19T09:37:33Z
dc.date.available2018-09-19T09:37:33Z
dc.date.issued2006
dc.identifier.issn0100-2945 (Print)
dc.identifier.issn1806-9967 (Electronic)
dc.identifier.urihttps://hdl.handle.net/2454/30671
dc.description.abstractThe objective of this study was evaluate the quality of cherries cv Ambrunés (cherries perforated) covered with edible coatings based on zeina and carnaúba wax emulsion, appliied in the form of immersion and pulverization and storage in controlled environ ment with temperature 5 ºC ± 0,5 ºC and humidity 90 - 95 %. The parameters used to evaluate the quality of the fruits were: soluble solid, titratable acidity, loss of weight, soluble solid relation / titratable total acidity and fungal deterioration. The fruits were evaluated until the 52nd day of conservation. The treatment that used the emulsion carnaúba wax was superior in all of the parameters when compared with the control fruits and the fruits coatings with zeina. The coating based on zeína provoked an acceleration in the ripening of the fruits and presented fungal deterioration since the 24th day storage. It was also noticed that this form of cherries without the peduncle (cherries perforated) commercialization, represents a bigger possibility of fungal contamination trought the injured area. The emulsion of carnaúba wax retarded the deterioration until the 45th day of conservation, showed while the better treatment.en
dc.format.extent5 p.
dc.format.mimetypeapplication/pdfen
dc.language.isoporen
dc.publisherSociedade Brasileira de Fruticulturapt
dc.relation.ispartofRevista Brasileira de Fruticultura (2006), vol. 28, nº 2pt
dc.rightsCreative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0)en
dc.rights.urihttps://creativecommons.org/licenses/by-nc/4.0/deed/
dc.subjectZeínaen
dc.subjectCarnauba waxen
dc.subjectPrunus aviumen
dc.subjectQualityen
dc.titleQualidade pós-colheita de cerejas cv. Ambrunés utilizando coberturas comestíveispt
dc.title.alternativePost harvest quality of cherry cv. Ambrunes using edible coatingsen
dc.typeinfo:eu-repo/semantics/articleen
dc.typeArtículo / Artikuluaes
dc.contributor.departmentTecnología de Alimentoses_ES
dc.contributor.departmentElikagaien Teknologiaeu
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessen
dc.rights.accessRightsAcceso abierto / Sarbide irekiaes
dc.identifier.doi10.1590/S0100-29452006000200006
dc.relation.publisherversionhttps://doi.org/10.1590/s0100-29452006000200006
dc.type.versioninfo:eu-repo/semantics/publishedVersionen
dc.type.versionVersión publicada / Argitaratu den bertsioaes


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Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0)
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