Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/49953
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dc.creatorOliveira, Ana Lázara Matos de-
dc.creatorVilela, Daiana Ribeiro-
dc.creatorZitha, Elídio Zaidine Maurício-
dc.creatorBarros, Hanna Elisia Araújo De-
dc.creatorLago, Rafael Carvalho do-
dc.creatorCarvalho, Elisangela Elena Nunes-
dc.creatorVilas Boas, Eduardo Valério De Barros-
dc.date.accessioned2022-05-16T22:21:29Z-
dc.date.available2022-05-16T22:21:29Z-
dc.date.issued2021-07-
dc.identifier.citationOLIVEIRA, A. L. M. de et al. Cell wall break down of pitanga fruit (Eugenia uniflora L.) is associated with pectic solubilisation and softening. International Journal of Food Science and Technology, [S.I.], v. 56, n. 9, p. 4650-4657, Sept. 2021. DOI: 10.1111/ijfs.15259.pt_BR
dc.identifier.urihttps://doi.org/10.1111/ijfs.15259pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/49953-
dc.description.abstractPitanga fruit stands out for its exotic flavour and antioxidant properties. The objective of this work was to evaluate changes in the physical, chemical and biochemical variables of red pitanga variety, in four stages of development (green, yellow, orange and red) and associate them to the cell wall break down. Analysis of pH, titratable acidity, soluble solids, firmness, soluble pectin, pectinamethylesterase (PME), polygalacturonase (PG), cell wall swelling and microstructure were performed. pH and levels of soluble solids and soluble pectin increased, in addition to the cell wall swelling and reduction of firmness, throughout the development of pitanga. From the SEM, it was possible to observe the degradation of the fruit cell wall during ripening, suggesting mainly the degradation of pectic polysaccharides, verified by the solubilisation of these substances. PG and PME enzymes were not active, which suggests that other enzymes may be associated with the cell wall break down.pt_BR
dc.languageenpt_BR
dc.publisherInstitute of Food, Science and Technology (IFSTTF)pt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceInternational Journal of Food Science and Technologypt_BR
dc.subjectBrazilian atlantic forest biomept_BR
dc.subjectMyrtaceaept_BR
dc.subjectPectinpt_BR
dc.subjectPipeningpt_BR
dc.subjectScanning electronic microscopypt_BR
dc.subjectBioma da mata atlântica brasileirapt_BR
dc.subjectPectinapt_BR
dc.subjectMicroscopia eletrônica de varredurapt_BR
dc.titleCell wall break down of pitanga fruit (Eugenia uniflora L.) is associated with pectic solubilisation and softeningpt_BR
dc.typeArtigopt_BR
Appears in Collections:DCA - Artigos publicados em periódicos

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