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|Type:||Artigo de evento|
|Title:||Microbiological Quality Of Water Of Green Coconut With Different Coatings|
De Queiroz M.R.
|Abstract:||The objective of this work was to evaluate the effect of different biodegradable coatings on the microbiological quality of coconut water 'Anão Verde' variety stored for 40 days. The presence of coliforms at 45°C and 35°C, mesophilic aerobics, filamentous fungi and yeasts in the water was lower in fruit coated with chitosan and chitosan + gelatin. The contamination was higher in the water of fruits coated with gelatin and in the control fruits (no coating). Throughout storage time, only three genera of fungi were identified in coconut water: Penicillium, Fusarium and Paelomyces. The genus Penicillium was found more frequently in relation to Fusarium and the latest in relation to Paelomyces. During the storage, the waters of the fruits coated with gelatin, gelatin + carboxymethylcellulose and the control fruits presented higher frequency of contamination with these fungi, while the waters of fruit coated with chitosan and chitosan + gelatin had a lower frequency. The fruit coated with chitosan and chitosan + gelatin better preserved the microbiological quality of the coconut water for natural consumption in the own fruit.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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