Banca de QUALIFICAÇÃO: DAIANA FERREIRA AMANCIO

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
DISCENTE : DAIANA FERREIRA AMANCIO
DATA : 11/12/2018
HORA: 09:00
LOCAL: EMBRAPA- CTA
TÍTULO:

EFFECT OF EDIBLE COATING APPLICATION IN FOR PRESERVATION OF TOMATO (Solanum lycopersicum L.) IN NATURA

PALAVRAS-CHAVES:

Conservation, Antimicrobial activity, Essential oil.

PÁGINAS: 29
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
RESUMO:

Due to the use of conventional coatings such as petroleum-based plastics, which cause serious damage to the environment, new alternatives for sustainable coatings, such as the application of edible coatings to plants, are necessary and of great importance for the consumer market. The edible coating technology is considered simple and low cost, therefore also feasible for the use of small farmers and the agroindustrial sector, being obtained from biological materials acting as antimicrobial agents, antioxidants and with other functional substances with the purpose of prolonging the life useful of fresh produce such as tomatoes. Among the traditional vegetables, tomato is known and consumed worldwide, due to its wide use in human food and active participation in the trade. However, it is a highly perishable fruit after harvest, requiring many efforts and research needs in the area of conservation. In this work, edible coatings will be used in tomato preservation, among which biological materials such as alginate, carboxymethylcellulose (CMC), neem essential oil and the nano zinc oxide compound being composed of two different solutions. One of the coatings will consist of carboxymethylcellulose as the major component, sorbitol and neem essential oil; the other composition the alginate will be the main component, calcium chloride, gelatin and the nano zinc oxide compound. The evaluation of post-harvest quality maintenance of tomatoes will be done through the size, texture, color and prevention of fungus contamination. The objective of this study was to evaluate the physico-chemical and pathological parameters, comparing the two coatings and evaluating the properties with and without edible cover, stored at room temperature in order to increase the useful life of the tomato in natura.

MEMBROS DA BANCA:
Externo à Instituição - HENRIQUETA TALITA GUIMARÃES BARBOZA
Externo ao Programa - 606.798.167-04 - MURILLO FREIRE JUNIOR - EMBRAPA
Externo ao Programa - 170.726.462-72 - OTNIEL FREITAS SILVA - EMBRAPA