Conservation of "Paluma" guavas coated with cassava starch and pectin

This study was to evaluate the post-harvest conservation of "Paluma" guavas coated with cassava starch and pectin. The selected and disinfected fruit samples were coated with cassava starch or pectin at concentrations of 0 (control), 2, 4 and 6%. Then, fruits were stored at room temperatur...

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Autores:
Quirino, Anny Karoline Rocha
Costa, Josenara Daiane de Souza
Neto, Acácio Figueiredo
Costa, Marylia De Sousa
Sánchez-Sáenz, Carolina Maria
Tipo de recurso:
Article of journal
Fecha de publicación:
2018
Institución:
Universidad Nacional de Colombia
Repositorio:
Universidad Nacional de Colombia
Idioma:
spa
OAI Identifier:
oai:repositorio.unal.edu.co:unal/68549
Acceso en línea:
https://repositorio.unal.edu.co/handle/unal/68549
http://bdigital.unal.edu.co/69582/
Palabra clave:
62 Ingeniería y operaciones afines / Engineering
edible coatings
fruits properties
Psidium guajava L.
ripening
storage
recubrimientos comestibles
propiedades de las frutas
Psidium guajava L.
madurez
almacenamiento
Rights
openAccess
License
Atribución-NoComercial 4.0 Internacional
id UNACIONAL2_9120dcb0af146f13e17d6071d6dd3b86
oai_identifier_str oai:repositorio.unal.edu.co:unal/68549
network_acronym_str UNACIONAL2
network_name_str Universidad Nacional de Colombia
repository_id_str
dc.title.spa.fl_str_mv Conservation of "Paluma" guavas coated with cassava starch and pectin
title Conservation of "Paluma" guavas coated with cassava starch and pectin
spellingShingle Conservation of "Paluma" guavas coated with cassava starch and pectin
62 Ingeniería y operaciones afines / Engineering
edible coatings
fruits properties
Psidium guajava L.
ripening
storage
recubrimientos comestibles
propiedades de las frutas
Psidium guajava L.
madurez
almacenamiento
title_short Conservation of "Paluma" guavas coated with cassava starch and pectin
title_full Conservation of "Paluma" guavas coated with cassava starch and pectin
title_fullStr Conservation of "Paluma" guavas coated with cassava starch and pectin
title_full_unstemmed Conservation of "Paluma" guavas coated with cassava starch and pectin
title_sort Conservation of "Paluma" guavas coated with cassava starch and pectin
dc.creator.fl_str_mv Quirino, Anny Karoline Rocha
Costa, Josenara Daiane de Souza
Neto, Acácio Figueiredo
Costa, Marylia De Sousa
Sánchez-Sáenz, Carolina Maria
dc.contributor.author.spa.fl_str_mv Quirino, Anny Karoline Rocha
Costa, Josenara Daiane de Souza
Neto, Acácio Figueiredo
Costa, Marylia De Sousa
Sánchez-Sáenz, Carolina Maria
dc.subject.ddc.spa.fl_str_mv 62 Ingeniería y operaciones afines / Engineering
topic 62 Ingeniería y operaciones afines / Engineering
edible coatings
fruits properties
Psidium guajava L.
ripening
storage
recubrimientos comestibles
propiedades de las frutas
Psidium guajava L.
madurez
almacenamiento
dc.subject.proposal.spa.fl_str_mv edible coatings
fruits properties
Psidium guajava L.
ripening
storage
recubrimientos comestibles
propiedades de las frutas
Psidium guajava L.
madurez
almacenamiento
description This study was to evaluate the post-harvest conservation of "Paluma" guavas coated with cassava starch and pectin. The selected and disinfected fruit samples were coated with cassava starch or pectin at concentrations of 0 (control), 2, 4 and 6%. Then, fruits were stored at room temperature (25 ± 1.0°C) for 12 days. Every three days, evaluations of mass loss, length, diameter, color of peel and pulp, pulp firmness, total soluble solids, pH and vitamin C content were held. The experiment was completely randomized in a 4 x 5 factorial design with four concentrations of the solutions and five storage periods with three replications. The results showed that cassava starch and pectin-based coatings can be an alternative for maintaining the post-harvest quality of "Paluma" guavas. Concentrations of 4 and 6% of both types of coating provided good results regarding the retention of some attributes. The cassava starch kept the fruits brighter compared to fruits coated with pectin.
publishDate 2018
dc.date.issued.spa.fl_str_mv 2018-01-01
dc.date.accessioned.spa.fl_str_mv 2019-07-03T07:05:58Z
dc.date.available.spa.fl_str_mv 2019-07-03T07:05:58Z
dc.type.spa.fl_str_mv Artículo de revista
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dc.identifier.issn.spa.fl_str_mv ISSN: 2346-2183
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dc.relation.ispartof.spa.fl_str_mv Universidad Nacional de Colombia Revistas electrónicas UN Dyna
Dyna
dc.relation.references.spa.fl_str_mv Quirino, Anny Karoline Rocha and Costa, Josenara Daiane de Souza and Neto, Acácio Figueiredo and Costa, Marylia De Sousa and Sánchez-Sáenz, Carolina Maria (2018) Conservation of "Paluma" guavas coated with cassava starch and pectin. DYNA, 85 (204). pp. 344-351. ISSN 2346-2183
dc.rights.spa.fl_str_mv Derechos reservados - Universidad Nacional de Colombia
dc.rights.coar.fl_str_mv http://purl.org/coar/access_right/c_abf2
dc.rights.license.spa.fl_str_mv Atribución-NoComercial 4.0 Internacional
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dc.rights.accessrights.spa.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv Atribución-NoComercial 4.0 Internacional
Derechos reservados - Universidad Nacional de Colombia
http://creativecommons.org/licenses/by-nc/4.0/
http://purl.org/coar/access_right/c_abf2
eu_rights_str_mv openAccess
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dc.publisher.spa.fl_str_mv Universidad Nacional de Colombia - Sede Medellín - Facultad de Minas
institution Universidad Nacional de Colombia
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spelling Atribución-NoComercial 4.0 InternacionalDerechos reservados - Universidad Nacional de Colombiahttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Quirino, Anny Karoline Rochadc406088-eaab-4e3f-91cf-e406da670880300Costa, Josenara Daiane de Souzad13b4de2-3630-4b67-b536-f461c5023e74300Neto, Acácio Figueiredo98ef8583-5e01-44d1-ab5c-07107357926c300Costa, Marylia De Sousa89a37dde-1314-4154-976d-bb3094497d4c300Sánchez-Sáenz, Carolina Maria40441610-fc4c-4b05-8ccb-d6c44efaa0fe3002019-07-03T07:05:58Z2019-07-03T07:05:58Z2018-01-01ISSN: 2346-2183https://repositorio.unal.edu.co/handle/unal/68549http://bdigital.unal.edu.co/69582/This study was to evaluate the post-harvest conservation of "Paluma" guavas coated with cassava starch and pectin. The selected and disinfected fruit samples were coated with cassava starch or pectin at concentrations of 0 (control), 2, 4 and 6%. Then, fruits were stored at room temperature (25 ± 1.0°C) for 12 days. Every three days, evaluations of mass loss, length, diameter, color of peel and pulp, pulp firmness, total soluble solids, pH and vitamin C content were held. The experiment was completely randomized in a 4 x 5 factorial design with four concentrations of the solutions and five storage periods with three replications. The results showed that cassava starch and pectin-based coatings can be an alternative for maintaining the post-harvest quality of "Paluma" guavas. Concentrations of 4 and 6% of both types of coating provided good results regarding the retention of some attributes. The cassava starch kept the fruits brighter compared to fruits coated with pectin.Este estudio evaluó la conservación post-cosecha de guayabas "Paluma" recubiertas con almidón de yuca y pectina. Las muestras de frutos seleccionadas y desinfectadas, fueron recubiertas con almidón de yuca o pectina a concentraciones de 0 (control), 2, 4 y 6%. Los frutos se almacenaron a 25 ± 1,0 ° C durante 12 días. Cada tres días se realizaron evaluaciones de pérdida de masa, longitud, diámetro, color de piel y pulpa, firmeza de pulpa, sólidos solubles totales, pH y contenido de vitamina C. El experimento fue completamente al azar en un diseño factorial 4 x 5 con cuatro concentraciones de las soluciones y cinco periodos de almacenamiento con tres repeticiones. Los resultados mostraron que los revestimientos a base de almidón de yuca y pectina pueden ser una alternativa para mantener la calidad post-cosecha de las guayabas "Paluma". Las concentraciones de 4 y 6% de ambos tipos de revestimiento proporcionaron buenos resultados con respecto a la retención de algunos atributos. El almidón de yuca mantuvo las frutas más brillantes en comparación con las frutas cubiertas con pectina.application/pdfspaUniversidad Nacional de Colombia - Sede Medellín - Facultad de Minashttps://revistas.unal.edu.co/index.php/dyna/article/view/63420Universidad Nacional de Colombia Revistas electrónicas UN DynaDynaQuirino, Anny Karoline Rocha and Costa, Josenara Daiane de Souza and Neto, Acácio Figueiredo and Costa, Marylia De Sousa and Sánchez-Sáenz, Carolina Maria (2018) Conservation of "Paluma" guavas coated with cassava starch and pectin. DYNA, 85 (204). pp. 344-351. ISSN 2346-218362 Ingeniería y operaciones afines / Engineeringedible coatingsfruits propertiesPsidium guajava L.ripeningstoragerecubrimientos comestiblespropiedades de las frutasPsidium guajava L.madurezalmacenamientoConservation of "Paluma" guavas coated with cassava starch and pectinArtículo de revistainfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1http://purl.org/coar/version/c_970fb48d4fbd8a85Texthttp://purl.org/redcol/resource_type/ARTORIGINAL63420-376907-1-PB.pdfapplication/pdf288846https://repositorio.unal.edu.co/bitstream/unal/68549/1/63420-376907-1-PB.pdfe831832abe565d6ba493fc812b1abdf7MD51THUMBNAIL63420-376907-1-PB.pdf.jpg63420-376907-1-PB.pdf.jpgGenerated Thumbnailimage/jpeg9554https://repositorio.unal.edu.co/bitstream/unal/68549/2/63420-376907-1-PB.pdf.jpg507f5df3947c12a29a244ce4f35c4e9bMD52unal/68549oai:repositorio.unal.edu.co:unal/685492024-05-27 23:09:32.44Repositorio Institucional Universidad Nacional de Colombiarepositorio_nal@unal.edu.co