Uso de películas de fécula de mandioca e pvc na conservação pós-colheita de pimentão

Abstract

RESUMOOs produtos hortícolas apresentam vida útil pós-colheita limitada, devido às reações bioquímicas de natureza catabólica, que aumentam com a senescência, causando a morte dos tecidos. Avaliou-se o uso de películas de fécula de mandioca e PVC na manutenção da qualidade pós-colheita de pimentões (Capsicum annuum L.) armazenados em condições ambiente. Pimentões cv. Ikeda foram submetidos a 4 tratamentos: PVC, biofilmes nas concentrações de 3,5%, 4% e 4,5% de fécula de mandioca. Como testemunha foram utilizados frutos sem recobrimento de filme. As análises químicas foram realizadas a cada 2 dias, durante 8 dias de armazenamento, sendo avaliados a perda de massa, firmeza, acidez titulável (AT), pH, sólidos solúveis (SS), pectina total e pectina solúvel, coloração da casca e clorofila. O delineamento experimental foi inteiramente casualizado, em esquema fatorial com 25 tratamentos, 3 repetições e 2 frutos por parcela. Em todos os tratamentos, a firmeza e o pH diminuíram, enquanto a AT e os SS aumentaram no final do período de armazenamento em condições ambiente. Os tratamentos utilizados não ocasionaram alterações significativas no teor de pectina total durante o período de armazenamento, entretanto, menor teor de pectina solúvel foi observado nos frutos envoltos em PVC. Os frutos recobertos com biofilmes a 4 e 4,5% de fécula de mandioca apresentaram descamação da película a partir do sexto dia de armazenamento. A aplicação de PVC foi efetiva na manutenção da qualidade de pimentões cv. Ikeda, armazenados em condições ambiente por 8 dias.Termos para indexação: Capsicum annuum, biofilme, PVC, vida útil, armazenamento. ABSTRACTHorticultural products present limited post-harvest life due to catabolic biochemical reactions, which increase with age. The use of cassava starch films and PVC on the maintenance of post-harvest quality of bell peppers cv. Ikeda stored at room temperature was evaluated. The bell peppers (Capsicum annuum L.) were submitted to 4 modified atmospheres: PVC, edible coatings at 3.5%, 4% e 4.5% of cassava starch. Fruits submitted to regular atmosphere were used as control. Mass loss, firmness, titratable acidity (TA), pH, soluble solids (SS), total pectin, soluble pectin, peel color and content chlorophyll were evaluated every 2 days, over 8 days storage period. The experimental design was completely randomized block in factorial scheme with 25 treatments. Fruit firmness and pH decreased while TA and SS increased, at the final of storage period at room temperature, in spite of modified atmosphere. The treatments did not promote significant changes in the total pectin content during the storage period, although lower soluble pectin content was observed in the fruits covered with PVC. The edible coatings containing at 4 and 4.5% of cassava starch scaled from 6 th day of storage. PVC covering was effective in the maintenance of quality of bell peppers cv. Ikeda, stored for 8 days under room temperature. INTRODUÇÃOO pimentão (Capsicum annuum L.) é uma solanácea originária do Continente Americano, rica...

Ethylene management, controlled atmosphere and wax application on quality of ‘Priscila’ pepper after cold storage

“…This analysis revealed that the mass loss of pepper fruits follows a positive linear equation with the postharvest days ( Figure 1A). These results are in agreement with another report, which showed that the mass loss is explained by a linear equation (Hojo et al, 2007). Similar behavior was also observed for fruit respiration, even though in this case the equation was negative ( Figure 1B).…”

“…Pepper fruits have been used as condiment, either for in natura consumption or as part of industrialized products. Because of the elevated quality losses (Hojo et al, 2007), the commercialization of pepper fruits in natura must proceed immediately after harvest. Thus, the high perishability of pepper fruits makes it relevant to research new techniques for the storage of this product.…”

“…However, more studies are necessary to determine the correct region of the fruit for receiving the wax application. Other researchers found that wrapping the fruit with plastic films (Barros et al, 1994) or PVC (Hojo et al, 2007) is also able to decrease substantially mass loss and to maintain fruit quality.…”

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

“…[31] stored "Pedro Sato" guavas at 25 + 1°C and 85 ± 5% RH and reported that the peel color changed from green to yellow. [28] also observed this same behavior during storage period for peppers coated with cassava starch. Fruit firmness decreased over storage for all the treatments (Fig.…”

“…[14] also observed an increase of +b* values in tomatoes coated with pectin during storage. According to [28], this increase in yellow coloration may associated to changes in L* and -a* values.…”