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...
- 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
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| 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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http://purl.org/coar/resource_type/c_2df8fbb1 |
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info:eu-repo/semantics/article |
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info:eu-repo/semantics/publishedVersion |
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http://purl.org/coar/resource_type/c_6501 |
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http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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Text |
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http://purl.org/redcol/resource_type/ART |
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http://purl.org/coar/resource_type/c_6501 |
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publishedVersion |
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ISSN: 2346-2183 |
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https://repositorio.unal.edu.co/handle/unal/68549 |
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http://bdigital.unal.edu.co/69582/ |
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ISSN: 2346-2183 |
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https://repositorio.unal.edu.co/handle/unal/68549 http://bdigital.unal.edu.co/69582/ |
| dc.language.iso.spa.fl_str_mv |
spa |
| language |
spa |
| dc.relation.spa.fl_str_mv |
https://revistas.unal.edu.co/index.php/dyna/article/view/63420 |
| 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 |
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http://purl.org/coar/access_right/c_abf2 |
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Atribución-NoComercial 4.0 Internacional |
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http://creativecommons.org/licenses/by-nc/4.0/ |
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info:eu-repo/semantics/openAccess |
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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 |
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openAccess |
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application/pdf |
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Universidad Nacional de Colombia - Sede Medellín - Facultad de Minas |
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Universidad Nacional de Colombia |
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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 |