Revestimentos comestíveis em frutas

Luvielmo, Márcia de Mello; Lamas, Susana

doi:10.4013/ete.2012.81.02

Cited by 21 publications

(18 citation statements)

References 18 publications

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“…Destaca-se devido à boa transparência, boa resistência às trocas gasosas, resistência a danos mecânicos, manutenção e integridade da parede celular, retenção do teor de vitamina C, barreira à incorporação de solutos e propriedades fungicidas (Luvielmo e Lamas, 2012).…”

Section: Introductionunclassified

Armazenamento de mamão 'formosa' revestido à base de fécula de mandioca

Nunes¹,

Neto²,

Nascimento³

et al. 2017

Rev. Ciênc. Agr.

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R E S U M ODe entre as tecnologias para reduzir as perdas da pós-colheita, o biofilme tem função de revestir o fruto impedindo as trocas gasosas entre o fruto e o ambiente. A fécula de mandioca é um biofilme de polissacárido tendo como principais vantagens o aumento da eficiência, resistência e baixo custo. O objetivo deste trabalho foi avaliar os efeitos da fécula de mandioca, como biofilme, aplicada em mamão (Carica papaya L.) da variedade 'Formosa' Thainung1, no 2º estado de maturação, tendo sido comparadas duas concentrações de 2% e 4%, durante o período de 12 dias, e armazenadas à temperatura de 10±2ºC. O estudo estatístico foi Delineamento Inteiramente Casualizado-DIC (3 x 5). O biofilme manteve o teor de sólidos solúveis totais, acidez titulável, promoveu o aumento do índice de maturação e de vitamina C, além de reduzir a perda de massa, diâmetro, espessura, firmeza da fruta e polpa. Conclui-se que o biofilme de fécula de mandioca a 2% aumentou o tempo de vida útil do fruto e proporcionou maior controlo da qualidade.Palavras Chave: biofilme, fécula de mandioca, papaia, agricultura tropical. A B S T R A C TAmong the technologies to reduce losses in post-harvest, the biofilm has function to coat the fruit prevented the gas exchange between the fruit and the environment. The cassava starch is a polysaccharide biofilm with the main benefits: increased efficiency and resistance and low cost. This study aimed to evaluate the effects of cassava starch, as biofilm, applied in papaya (Carica papaya L.) variety 'Formosa' Thainung1 obtained in the 2nd ripeness, comparing two concentrations, 2% and 4%, during 12 days, and stored at 10 ± 2 ° C. The statistical study was Entirely Randomized Design -DIC (3 x 5). Biofilm preserved the total soluble solids content, titratable acidity, promoted maturity index vitamin C, reduced mass loss, diameter, thickness and firmness of the fruit and the pulp. It is concluded that 2% of cassava starch biofilms increased the fruit shelf-life, and provided the highest quality.

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Section: Introductionunclassified

Armazenamento de mamão 'formosa' revestido à base de fécula de mandioca

Nunes¹,

Neto²,

Nascimento³

et al. 2017

Rev. Ciênc. Agr.

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“…was responsible for the greater fresh mass loss of the fruit, while the doses of 1, 3 and 4% showed similar losses, which reveals that these three doses present greater efficiency in the control of fresh mass loss when compared to the 2% dose. The coating of the fruits promotes the partial filling of stomata and lenticels, thus reducing moisture transfer and gas exchange (Luvielmo & Lamas, 2012), consequently reducing water loss. For total sugars, a cubic behavior was observed as a function of increasing doses of Chlorella sp.…”

Section: Experiments IImentioning

confidence: 99%

Postharvest conservation of 'Tommy Atkins' mango with bio-organic coating of Chlorella sp.

Oliveira¹,

Rocha²,

Guedes³

et al. 2018

Científica

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The objective of the present work was to evaluate the effect of microalgae-based coatings in the postharvest conservation of 'Tommy Atkins' mango, subjected to storage under refrigerated conditions and under ambient conditions. Two experiments were carried out, one under refrigeration (Experiment I), with 21 days at 10 °C and 42% RH and then seven days at 25 °C and 42% RH, and another at room temperature, at 23 °C and 42% RH (Experiment II) for ten days. Both experiments were set up in a completely randomized design, whose treatments consisted of the doses of 0%, 1%, 2%, 3% and 4% Chlorella sp. An increase above 2% in the contraction of Chlorella sp. causes delay in ripening. The best physicochemical indications for maintenance of 'Tommy Atkins' mango quality were observed in fruits that received the coating of 1% Chlorella sp., reflecting good appearance, fresh mass loss of less than 5.5% and total sugars above 12%, under both storage conditions. Additional keywords: biofilm; Mangifera indica L.; microalga; postharvest. ResumoO objetivo do presente trabalho foi avaliar o efeito de revestimentos à base de microalga sob a conservação pós-colheita de manga 'Tommy Atkins', submetida ao armazenamento sob condições de refrigeração e sob condições ambiente. Instalaram-se dois experimentos, um sob refrigeração a 10 ºC (Experimento I), sendo 21 dias a 10 ºC e 42% UR e, em seguida, sete dias a 25 ºC e 42% UR, e outro sob temperatura ambiente a 23 ºC e 42% UR (Experimento II), por dez dias. Ambos os experimentos foram instalados em delineamento inteiramente ao acaso, cujos tratamentos foram constituídos pelas doses de 0%, 1%, 2%, 3% e 4% de Chlorella sp. O aumento na contração de Chlorella sp., acima de 2%, provoca retardamento no amadurecimento. Os melhores indicativos físico-químcos de manutenção da qualidade da manga 'Tommy Atkins' foram observados nos frutos que receberam o recobrimento a 1% de Chlorella sp., como reflexo na boa aparência, na perda de massa fresca inferior a 5,5% e em açúcares totais acima de 12%, em ambas as condições de armazenamento.Palavras-chave adicionais: biofilme; Mangifera indica L.; microalga; pós-colheita.

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“…The guava tree is distributed in tropical and sub-tropical regions because of its adaptation to different climates and its easy propagation [2]. Brazil is the third largest producer of guava How to cite: Quirino, A.K., Costa, J.D.deS., Neto, A.F., Costa, M.deS.…”

Section: Introductionmentioning

confidence: 99%

“…According to [2], the compounds most used in the preparation of edible coatings are polysaccharides (starch, cellulose and its derivatives, pectin, carrageenan and alginate), proteins (myofibrillar proteins, gelatin, casein, gluten wheat, zein and ovalbumin) and lipids (acetylated monoglycerides, stearic acid, waxes and fatty acid esters).…”

Section: Introductionmentioning

confidence: 99%

Conservation of "Paluma" guavas coated with cassava starch and pectin

Quirino

Costa

Neto

et al. 2018

DYNA

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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.

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Revestimentos comestíveis em frutas

Cited by 21 publications

References 18 publications

Armazenamento de mamão 'formosa' revestido à base de fécula de mandioca

Armazenamento de mamão 'formosa' revestido à base de fécula de mandioca

Postharvest conservation of 'Tommy Atkins' mango with bio-organic coating of Chlorella sp.

Conservation of "Paluma" guavas coated with cassava starch and pectin

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