Download do documento

Giovanelli, G., S. Limbo, and S. Buratti. 2014. Effects of New Packaging Solutions on PhysicoChemical, Nutritional and Aromatic Characteristics of Red Raspberries (Rubus Idaeus
L.) in Postharvest Storage. Postharvest Biology and Technology 98: 72–81.
González-Molina, E., D. Moreno, and C. García-Viguera. 2008. Aronia-Enriched Lemon Juice:
A New Highly Antioxidant Beverage. Journal of Agricultural and Food Chemistry 56
(23): 11327–33.
Haffner, K., H.J. Rosenfeld, G. Skrede and L. Wang. 2002. Quality of Red Raspberry Rubus
Idaeus L. Cultivars after Storage in Controlled and Normal Atmospheres. Postharvest
Biology and Technology 24: 279–289.
Hammer, K. A., C. F. Carson, and T. V. Riley. 1999. Antimicrobial Activity of Essential Oils
and Other Plant Extracts. Journal of Applied Microbiology 86 (6): 985–90.
Han, C., Y. Zhao, S.W. Leonard, and M.G. Traber. 2004. Edible Coatings to Improve
Storability and Enhance Nutritional Value of Fresh and Frozen Strawberries (Fragaria
× Ananassa) and Raspberries (Rubus ideaus). Postharvest Biology and Technology 33
(1): 67–78.
Hassanpour, H. 2014. Effect of Aloe Vera Gel Coating on Antioxidant Capacity, Antioxidant
Enzyme Activities and Decay in Raspberry Fruit. LWT - Food Science and
Technology 1–7.
Jacxsens L., Devlieghere F., Ragaert P., Vanneste E., Debevere J. R. 2003.lation between
microbiological quality, metabolite production and sensory quality of equilibrium
modified atmosphere packaged fresh-cut produce. Interntional Journal of Food
Microbiology 83: 263-280.
Krüger, E., H. Dietrich, E. Schöpplein, S. Rasim, and P. Kürbel. 2011. Cultivar, Storage
Conditions and Ripening Effects on Physical and Chemical Qualities of Red Raspberry
Fruit. Postharvest Biology and Technology 60 (1): 31–37.
Miguel, M.G. 2010. Antioxidant Activity of Medicinal and Aromatic Plants. A Review. Flavour
and Fragrance Journal 25: 291–312.
NP-3788:2002. 2013. Microbiologia Alimentar. Regras Gerais Para a Contagem de
Microrganismos a 30 oC. (IPQ, Portugal.).
Rao, A. V. and D. M. Snyder. 2010. Raspberries and Human Health: A Review. Journal of
Agricultural and Food Chemistry 58 (7): 3871–83.
Re, R., N. Pellegrini, and A. Proteggente. 1999. Antioxidant Activity Applying an Improved
ABTS Radical Cation Decolorization Assay. Free Radical Biology & Medicine 26
(98): 1231–1237.
Robbins, J.A., Moore, P.P. 1990. “Color Changes in Fresh Red Raspberry Fruit Stored at 0, 4.5
or 20◦C. HortScience 25: 1623–1.
Soliva-Fortuny, R. C., and O. Martıń -Belloso. 2003. New Advances in Extending the ShelfLife of Fresh-Cut Fruits: A Review. Trends in Food Science & Technology 14 (9):
341–353.
Tezotto-Uliana, J. V., G. P. Fargoni, G. M. Geerdink and R. A. Kluge. 2014. Chitosan
Applications Pre- or Postharvest Prolong Raspberry Shelf-Life Quality. Postharvest
Biology and Technology 91: 72–77.
Wang, S. Y., and P. Millner. 2009. Effect of Different Cultural Systems on Antioxidant
Capacity, Phenolic Content, and Fruit Quality of Strawberries (Fragaria X Ananassa
Duch.). Journal of Agricultural and Food Chemistry 57 (20): 9651–7.
443