CV Lattes
Universidade de São Paulo (USP). Faculdade de Ciências Farmacêuticas (FCF) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Heliofábia Virgínia de Vasconcelos Facundo (born in Fortaleza, Brazil, 1983) is a food engineer, with a master`s degree in Food Science and Technology (Federal University of Ceará - UFC, 2009) and is currently a PhD student in Food Science in the Faculty of Pharmaceutical Sciences in the University of Sao Paulo - USP, Brazil. She has published some original papers in international conferences and journals. Her research interests include fruit quality under cold storage conditions, proteomics, sensory science and multivariate statistical methods. MSc. Facundo is a member of the Brazilian Mass Spectrometry Society (BrMASS), Brazilian Society of Proteomics (BrProt) and participates in some projects promoted by the Brazilian Agricultural Research Corporation (EMBRAPA). (Source: Lattes Curriculum)
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During ripening, fruits acquire characteristics that make them suitable for consumption as a result of metabolic changes dependent on both genetic expression and the environmental conditions to which they are submitted, before and after harvest. The maturation of the banana is an irreversible process, characterized by a climacteric respiratory pattern, stimulated by the autocatalytic ethy…
During ripening, the fruits acquire characteristics that make them suitable for consumption as a result of metabolic changes dependent on both genetics and environmental conditions that are submitted before and after harvest. Thus, a better understanding of the relationship among the environment and quality attributes such as aroma and color of the fruit can contribute to improving the pr…
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