Application of biofilms in the post-harvest conservation of pequi (Caryocar brasiliense Camb.)

Abstract

Pequi (Caryocar Brasiliense Camb.), fruit characteristic of the Brazilian cerrado, has sensory and nutritional characteristics, pleasant flavor and aroma and considerable presence of lipids and fiber, essential for human consumption. The aim of this study was to assess the post-harvest conservation of this fruit by using different sources of biofilms as a means to ensure the maintenance of fruit physical and chemical characteristics in order to increase its shelf life. Fruits were submitted to four treatments: control (no coating) (T1); 0.5% w/w carnauba wax (T2); 1% w/w cassava starch (T3) and 1.5% w/w xanthan gum (T4) stored during 15 days at BOD at 22 ± 0.1°C and submitted every three days to analyses of titratable acidity, soluble solid, pH, turgor pressure, vitamin C, weight loss and physical structure by scanning electron microscopy. The pH levels and turgor pressure showed expected values for control and coated pequi fruits. The vitamin C, titratable acidity, soluble solids contents and weight loss showed that coatings did not achieve satisfactory results. However, fruits coated with cassava starch showed the best conservation results during the experimental period.

The Effect of Tapioca-Starch Edible Coating on Quality of Fresh-Cut Cauliflower During Storage

“…According to Han and Gennadios, 2005, the edible coatings can protect fruits and vegetables from dehydration due to their moisture barrier property, resulting in an extension of the shelf life of minimally processed products. But, Placido et al, (2015) concluded that, in pequi fruit, the vitamin C, titratable acidity, soluble solids contents and weight loss showed that starchbased coatings did not achieve satisfactory results. Despite these results, it was found in the present study that the tapioca-starch based coatings reduced weight loss in the case of fresh-cut cauliflower.…”

Effect of Cassava Starch Coating on the Quality and Shelf Life of Prickly Pear in Refrigerated Storage

“…Cassava starch is produced in large scale in Brazil and presents good characteristics for the formation of resistant and transparent films, being efficient barrier for water loss, giving good appearance and intense brightness to the fruit. In addition, It is edible and present low price when compared to the other commercial waxes [13,14].…”