Detalhes bibliográficos
| Ano de defesa: |
2009 |
| Autor(a) principal: |
Silva, Josiele Brilhante |
| Orientador(a): |
Não Informado pela instituição |
| Banca de defesa: |
Não Informado pela instituição |
| Tipo de documento: |
Dissertação
|
| Tipo de acesso: |
Acesso aberto |
| Idioma: |
por |
| Instituição de defesa: |
Não Informado pela instituição
|
| Programa de Pós-Graduação: |
Não Informado pela instituição
|
| Departamento: |
Não Informado pela instituição
|
| País: |
Não Informado pela instituição
|
| Palavras-chave em Português: |
|
| Link de acesso: |
http://www.repositorio.ufc.br/handle/riufc/17609
|
Resumo: |
The mango crop is one of the principal activities of Brazilian agribusiness. The mango is present in all Brazilian territory, but the economic cultivation is concentrated in the Northeast and Southeast of Bra zil. Among the cultivars of most important commercial, Tommy Atkins is the most cultivated and exported. Most fruits and vegetables have a natural layer of wax on the surface and applying a coating serves to increase the physical, chemical and microbiological stability. The present study aimed to develop edible coatings based on wax added to the antimicrobial triclosan and sorbic acid in order to extend the shelf life of harvested mango ( Mangifera indica L.) variety 'Tommy Atkins. The fruits were subjected to four treatments: mangoes washed and sanitized (control); mangoes washed, sanitized and with carnauba wax (control with wax), mangoes cleaned, sanitized, with waxes and triclosan 1% (carnauba wax with triclosan) and mangoes washed, sanitized, with waxes, and sorbic acid 0.1% (carnauba wax with sorbic acid) for 35 days of storage. The treatments were analyzed using physical, chemical, physico - chemical, microbiological and sensory analysis. |
