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PGPV's Researchers Publish in International Impact Paper

The final work of the course on Agronomy by Daniel Gomes Coelho was published in the Journal of Food Biochemistry, JCR 1,551.

The article entitled "Association of preharvest management with oxidative protection and enzymatic browning in minimally processed cassava". Authors: Daniel Gomes Coelho; Kelem Silva Fonseca; Domingos Ferreira de Mélo Neto; Moab Torres de Andrade; Luiz Ferreira Coelho Junior; Sergio Luiz Ferreira‐Silva and Adriano do Nascimento Simões, was conducted at UAST.

 

The results are the first scientific evidence that the preharvest management, such as harvest delay, results in the roots most sensitive Postharvest Physicological Deterioration (PPD). On the other hand, population density does not influence this physiological disturbance. Furthermore, the antioxidant enzymes Catalase (CAT) and Superoxide dismutase (SOD) are involved in tolerance to PPD.

 

The research will help producers of cassava destined to the minimum processing, in the time to realize the harvest.

 

The authors thank the Fundação de Amparo à Ciência e Tecnologia do Estado de Pernambuco (FACEPE) (APQ‐0795‐5.01/16), CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior), Proc. 88881‐159183/2017‐01 and CNPq (423100/2018-1), for funding the research Project.

 

To access the article click or visit the DOI below.

DOI: 10.1111/jfbc.12840

 

 

 

The final work of the course on Biology by Maria Aparecida dos Santos Morais was published in the Journal of Food Measurement and Characterization, JCR 1,181.

The article entitled " Mucilage of spineless cactus in the composition of an edible coating for minimally processed yam (Dioscorea spp.)". Authors: Maria Aparecida dos Santos Morais;· Kelem Silva Fonseca;· Ellen Karine Diniz Viégas;· Samara Lopes de Almeida; Rúbia Kécia Marins Maia;· Valécia Nogueira Santos Silva and· Adriano do Nascimento Simões.

 

The results of this research showed new methods of extracting mucilage, less aggressive to the environment and lower cost. In addition, it shows that mucilage, as a hydrocolloid, has a strong potential for composing edible coating on yam roots susceptible to browning after cutting. Suggesting another application of mucilage of spineless cactus in human food.

 

The authors thank the Fundação de Amparo à Ciência e Tecnologia do Estado de Pernambuco (FACEPE) (APQ‐0795‐5.01/16), CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior), Proc. 88881‐159183/2017‐01 and CNPq (423100/2018-1), for funding the research Project.

 

To access the article click or visit the DOI below.

DOI: 10.1007/s11694-019-00120-9