CV Lattes
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Universidade Estadual Paulista (UNESP). Campus de Jaboticabal. Faculdade de Ciências Agrárias e Veterinárias (FCAV) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Agricultural Engineer from UFPB (2018), Master (2019-2021) and PhD (2021-2025) in Agronomy (Plant Production) from UNESP (2025) (FAPESP scholarship holder), with specializations in Food Technology. She has multidisciplinary experience in plant and post-harvest physiology, post-harvest of fruits and vegetables, fruit growing, horticulture, quality assurance for export and technologies applied to agriculture (use of NIR spectroscopy and biodegradable coating).She works as a quality control inspector in exporting companies, supervising quality standards for international markets, focusing on fruits (mango and citrus) and application of standards such as Global G.A.P., in addition to HACCP and GMP. During her doctorate, she completed a sandwich internship at the University of Idaho (USA) (2023-2024), developing research on prolonged storage of potatoes with the team at KREC - Kimberly Research and Extension Center. (Source: Lattes Curriculum)
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Traditionally, the inhibition of sprouting in potatoes (Solanum tuberosum L.) during storage is carried out with the application of carbamates (chlorpropham), also known as CIPC. These products are very effective in controlling sprouting, but their application has raised questions both from an environmental point of view and from human health (carcinogens). As a result, many countries hav…
Mangoes and avocados are broadly produced in Brazil and even been classified as tropical/subtropical fruit, they are susceptible to physiological disorders and sunscald caused by the exposition to solar radiation is one of the problems that can affect fruit quality. Sunscald is commonly controlled via spraying the fruit with calcium hydroxide, however this practice is not always efficient…
The goals of storage management are to minimize carbohydrate losses due to respiration, provide moisture to minimize evaporative losses, provide oxygen (O2), remove carbon dioxide (CO2), and remove heat to maintain the desired temperature. Therefore, understanding potato physiology is necessary to understand the processes that occur in storage and how to control/minimize them, thus being …
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