Storage At Low Temperature Differentially Affects The Colour And Carotenoid Composition Of Two Cultivars Of Banana

dc.creatorFacundo H.V.D.V.
dc.creatorGurak P.D.
dc.creatorMercadante A.Z.
dc.creatorLajolo F.M.
dc.creatorCordenunsi B.R.
dc.date2015
dc.date2015-06-25T12:51:20Z
dc.date2015-11-26T14:58:35Z
dc.date2015-06-25T12:51:20Z
dc.date2015-11-26T14:58:35Z
dc.date.accessioned2018-03-28T22:10:16Z
dc.date.available2018-03-28T22:10:16Z
dc.identifier
dc.identifierFood Chemistry. Elsevier Ltd, v. 170, n. , p. 102 - 109, 2015.
dc.identifier3088146
dc.identifier10.1016/j.foodchem.2014.08.069
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-84906968569&partnerID=40&md5=de66cee2aaa79840e4e3556ed43c283a
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/85239
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/85239
dc.identifier2-s2.0-84906968569
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1255882
dc.descriptionDifferent storage conditions can induce changes in the colour and carotenoid profiles and levels in some fruits. The goal of this work was to evaluate the influence of low temperature storage on the colour and carotenoid synthesis in two banana cultivars: Prata and Nanicão. For this purpose, the carotenoids from the banana pulp were determined by HPLC-DAD-MS/MS, and the colour of the banana skin was determined by a colorimeter method. Ten carotenoids were identified, of which the major carotenoids were all-trans-lutein, all-trans-α-carotene and all-trans-β-carotene in both cultivars. The effect of the low temperatures was subjected to linear regression analysis. In cv. Prata, all-trans-α-carotene and all-trans-β-carotene were significantly affected by low temperature (p < 0.01), with negative estimated values (β coefficients) indicating that during cold storage conditions, the concentrations of these carotenoids tended to decrease. In cv. Nanicão, no carotenoid was significantly affected by cold storage (p > 0.05). The accumulation of carotenoids in this group may be because the metabolic pathways using these carotenoids were affected by storage at low temperatures. The colour of the fruits was not negatively affected by the low temperatures (p > 0.05).© 2014 Elsevier Ltd. All rights reserved.
dc.description170
dc.description
dc.description102
dc.description109
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dc.languageen
dc.publisherElsevier Ltd
dc.relationFood Chemistry
dc.rightsfechado
dc.sourceScopus
dc.titleStorage At Low Temperature Differentially Affects The Colour And Carotenoid Composition Of Two Cultivars Of Banana
dc.typeArtículos de revistas


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