This study was to evaluate the post-harvest conservation of "Paluma" guavas coated with cassava starch and pectin. The selected and disinfected fruit samples were coated with cassava starch or pectin at concentrations of 0 (control), 2, 4 and 6%. Then, fruits were stored at room temperature (25 ± 1.0°C) for 12 days. Every three days, evaluations of mass loss, length, diameter, color of peel and pulp, pulp firmness, total soluble solids, pH and vitamin C content were held. The experiment was completely randomized in a 4 x 5 factorial design with four concentrations of the solutions and five storage periods with three replications. The results showed that cassava starch and pectinbased coatings can be an alternative for maintaining the post-harvest quality of "Paluma" guavas. Concentrations of 4 and 6% of both types of coating provided good results regarding the retention of some attributes. The cassava starch kept the fruits brighter compared to fruits coated with pectin.Keywords: edible coatings; fruits properties; Psidium guajava L.; ripening; storage.Conservación de las guayabas "Paluma" recubiertas con almidón de yuca y pectina Resumen Este estudio evaluó la conservación post-cosecha de guayabas "Paluma" recubiertas con almidón de yuca y pectina. Las muestras de frutos seleccionadas y desinfectadas, fueron recubiertas con almidón de yuca o pectina a concentraciones de 0 (control), 2, 4 y 6%. Los frutos se almacenaron a 25 ± 1,0 ° C durante 12 días. Cada tres días se realizaron evaluaciones de pérdida de masa, longitud, diámetro, color de piel y pulpa, firmeza de pulpa, sólidos solubles totales, pH y contenido de vitamina C. El experimento fue completamente al azar en un diseño factorial 4 x 5 con cuatro concentraciones de las soluciones y cinco periodos de almacenamiento con tres repeticiones. Los resultados mostraron que los revestimientos a base de almidón de yuca y pectina pueden ser una alternativa para mantener la calidad post-cosecha de las guayabas "Paluma". Las concentraciones de 4 y 6% de ambos tipos de revestimiento proporcionaron buenos resultados con respecto a la retención de algunos atributos. El almidón de yuca mantuvo las frutas más brillantes en comparación con las frutas cubiertas con pectina.Palabras clave: recubrimientos comestibles; propiedades de las frutas; Psidium guajava L.; madurez; almacenamiento.

In Colombia, the small and médium farmers are responsible for the production of nearly 45.000 t yr-1 of lulo (Solanum quitoense). However adequate and easy techniques for postharvest handling are not often available to be implemented by this sector of the producers. This research aimed to study banana (Musa paradisiaca) leaf as primary packaging to minimize the loss of quality of lulo stored at different temperatures. Chemical and physiological quality parameters were considered in the analysis of the maturation process. Loss weight, color changes in CIELAB coordinates, total titratable acidity (TTA), Young's modulus and firmness were measured to represent the fruit quality. Use of banana leaf as primary package show that weight losses and the color changes result of the ripening process were decreased. The color changes of lulo skin were significantly affected by storage temperature. To avoid changes in TTA, mechanical damage is not recommended. When the lulo fruits were packed with banana leaves, the Young's modulus and firmness values was higher. The results of this research allow the comparison of quality of lulo in the packaging proposal and the results of others researchers who use conventionally packaging like wood crates and carton packaging. The proposal packaging configuration (lulos packed with banana leaf in plastic crates of 80x60x20 cm) is an easy alternative to get and preserve the quality of lulo fruits for a longer storage time.

Jokić S., Velić D., Bilić M., Lukinac J., Planinić M., Bucić-Kojić A. (2009): Influence of process parameters and pre-treatments on quality and drying kinetics of apple samples. Czech J. Food Sci., 27: 88-94. The aim of this research was to determine the influence of the process parameters and pre-treatment methods on the quality and drying kinetics of apple samples of the Florina variety using standard analytical methods: thermo-gravimetry, rehydration, colorimetry. The Apple samples were dried in a laboratory tray drier at different temperatures (50, 60, and 70°C), airflow velocities (1.5 m/s and 2.75 m/s), and pre-treatment methods (dipping in 0.5% ascorbic acid solution; 0.3% l-cysteine solution; 0.1% 4-hexyl resorcinol solution; 0.5% sodium metabisulfite solution; mixed solution of 0.05% 4-hexyl resorcinol and 0.5% sodium metabisulfite; blanching in hot water at 85°C). According to the drying time, rehydration and colour characteristics, the optimal drying parameters found were: temperature of 60°C and airflow velocity of 2.75 m/s. The drying kinetic equations were estimated using Page's mathematical model. The results of the estimation showed a good agreement with the experimental data. The best results were achieved when the samples were pre-treated with 4-hexyl resorcinol. Blanching in hot water resulted in a higher drying rate and higher rehydration ratio, but also in unacceptable changes in the colour appearance of the apple samples.

A B S T R A C TMathematical modeling enables dimensioning of dryers, optimization of drying conditions and the evaluation of process performance. The aim of this research was to describe the behavior of orange bagasse drying using Page's and Fick's second law models, and to assess activation energy (using Arrhenius equation), moisture content, water activity and bulk density of product at the end of the process. The drying experimental assays were performed in 2011 with convective air temperature between 36 and 64 ºC and infrared radiation application time in the range from 23 to 277 s in accordance with the experimental central composite rotatable design. Analysis of variance and F-test were applied to results. At the end of the drying process, moisture content was about 0.09 to 0.87 db and water activity was between 0.25 and 0.87. Bulk density did not vary under studied conditions. Empirical Page's model demonstrated better representation of experimental data than the Fick's model for spheres. Activation energy values were about 18.491; 14.975 and 11.421 kJ mol -1 for infrared application times of 60; 150 e 244 s, respectively.Modelagem matemática da secagem de bagaço de laranja associado ao método convectivo e radiação infravermelha R E S U M OA modelagem matemática permite o dimensionamento de secadores, otimização das condições de secagem e avaliação do desempenho do processo. O objetivo deste trabalho foi descrever o comportamento da secagem de bagaço de laranja utilizando-se os modelos de Page e a segunda lei de Fick, avaliar a energia de ativação (equação de Arrhenius), o teor de água, a atividade de água e a massa específica aparente do produto ao final do processo. Realizou-se a secagem de bagaço de laranja com temperatura do ar convectivo entre 36 e 64 ºC e tempo de aplicação da radiação infravermelha na faixa de 23 a 277 s de acordo com planejamento experimental central composto rotacional. IntroductionBrazil is the largest processor of orange juice, contributing with 50% of world production. It is considered that 100 kg of orange produce 55 kg of juice, and the remaining 45 kg are residues of the process, such as discarded oranges, zest, seed, and waste resulting from the extraction of essential oil and washed pulp (Cavichiolo, 2010).Because of its nutritional value, the orange bagasse can be used in the production of animal feed after undergoing drying. Thus, different methods for drying and dryers (cyclone dryer, pneumatic dryer, rotary dryer, flash dryer, among others) have been researched recently (Cavichiolo, 2010; Fiorentin et al., 2010a). Costa et al. (2015) studied sugarcane bagasse drying in a fixed bed and its desorption isotherm.The use of artificial drying in preservation of agricultural products has expanded, creating the necessity for faster methods and more energy-saving processes. Drying using infrared radiation is a method that offers lower power loss compared with convective drying, since the energy in an electromagnetic wave is directly absorbed by the product (Mongpraneet et al...

Drying of food and biological products has been prominent because of recovery of quality of life; considering this process ensures conservation of nutritional quality of product. It was intended in this project to submit chicory roots, rich in inulin, both fresh and frozen samples to a process of convective pre‐drying applying pulse of high temperature and short time (HTST). The objective was to determine the influence of pre‐drying in the final moisture content, texture and soluble solids content after extraction using chicory roots and assessing energy consumption (kWh) of process. It used central composite rotatable design 22, with three central points (level 0). Thus, each factor was studied in five temperature levels (between 110 and 150C) and application time (between 0 and 28 min). The higher levels of variables presented the best results, both in moisture content and texture. Therefore, they were used in process optimization. Experimental runs with longer application times coincide with those of smaller moisture content and higher values of Young's modulus. The concentration of soluble solids did not vary in studied conditions levels, showing that the concentration of soluble solids was not influenced by factors in the process. The suggested models for moisture content and Young's modulus had satisfactory fitting to experimental data. The variables temperature and drying time were statistically significant for energy consumption of process. Practical Applications Chicory roots are a highly perishable product, requiring, from an industrial point of view, a short processing period. Thus, to enable a better dimensioning of an agro‐industrial plant to obtain inulin and ensure a continuous provision of product, it is required to study a way of making available the chicory root throughout the year. Then, drying would be an alternative to reduce the water activity of raw material, and consequently, extend storage time. Moreover, as HTST methodology ensure a better structure, the rehydration of dry roots will enable good inulin extraction, as it is carried out with hot water.