Effect of cashew gum-carboxymethylcellulose edible coatings in extending the shelf-life of fresh and cut guavas.

Vista sencilla de ítem
dc.contributorLUCIMARA APARECIDA FORATO, CNPDIA; DOUGLAS DE BRITTO, CPATSA; JACKELINE S. DE RIZZO; TAÍS A. GASTALDIA; ODILIO BENEDITO GARRIDO DE ASSIS, CNPDIA.
dc.creatorFORATO, L. A.
dc.creatorBRITTO, D. de
dc.creatorRIZZO, J. S. de
dc.creatorGASTALDI, T. A.
dc.creatorASSIS, O. B. G. de
dc.date2022-10-11T14:17:48Z
dc.date2022-10-11T14:17:48Z
dc.date2022-10-11
dc.date2015
dc.date.accessioned2026-07-07T05:57:22Z
dc.descriptionCashew gum (CG) and carboxymethylcellulose (CMC) based formulations have been evaluated as protective edible coatings on intact and cut red guavas. Samples were coated by dipping in aqueous mixtures of 1% CG and 1% plasticizer (glycerol) for CMC additions of 1 and 2% wt. The fruit was stored at ambient conditions (25?28 C, 76.0 12.4% RH), and loss of mass, color of pulp and peel, and texture were assessed. Magnetic Resonance Imaging (MRI) was used to visualize the internal structure decay of the intact fruits. Both coatings resulted in a reduction of mass loss, preserving firmness and delaying skin color changes. When comparing after 12 day storage, the mass loss in cut coated samples (CG plus 2% wt of CMC) was 38.5% inferior than that measure to uncoated references. At large, both coating formulations reduced water loss and changes in color of the cut surfaces. MRI analysis showed that tissue decay took place mainly near the peel or around the peduncle region between 8 and 12 days of storage at room temperature.
dc.identifierFood Packaging and Shelf Life, v. 5, p. 68-74, 2015.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1147281
dc.identifier10.1016/j.fpsl.2015.06.001
dc.identifier.urihttp://hdl.handle.net/123456789/503320
dc.languageeng
dc.rightsopenAccess
dc.subjectRevestimentos comestíveis
dc.subjectGoiabas
dc.subjectGoma de caju
dc.subjectGoiabas minimamente processadas
dc.subjectCaju
dc.subjectGoiaba
dc.subjectPós-Colheita
dc.subjectPsidium Guajava
dc.subjectCarboximetilcelulose
dc.subjectCashew fruit
dc.subjectCarboxymethylcellulose
dc.subjectPostharvest treatment
dc.subjectPostharvest technology
dc.subjectMinimally processed foods
dc.titleEffect of cashew gum-carboxymethylcellulose edible coatings in extending the shelf-life of fresh and cut guavas.
dc.typeArtigo de periódico

Archivos

Colecciones

Embrapa Semi-Árido (CPATSA)