Utilização de biofilme comestível na conservação pós-colheita de pimentão verde (capsicum annuum L.)

Sena, Edinaldo de Oliveira Alves; Couto, Hyrla Grazielle Silva de Araújo; Paixão, Airles Regina da Costa; Silveira, Maria Priscilla Celestino; Júnior, Luis Fernando Ganassali de Oliveira; Carnelossi, Marcelo Augusto Gutierrez

doi:10.14808/sci.plena.2016.080201

Cited by 6 publications

(4 citation statements)

References 18 publications

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“…It also reduces water loss and controls microbial growth while preserving fruit quality and giving the product better mechanical resistance [9]. A layer of edible material is especially effective in preserving postharvest quality and reducing production costs for highly perishable fruits such as the papaya [10][11][12]. Although its effectiveness has been tested on different fruits, its application is not yet widespread [13], especially not on fresh-cut fruits.…”

Section: Introductionmentioning

confidence: 99%

Postharvest Application of Aloe vera Gel-Based Edible Coating to Improve the Quality and Storage Stability of Fresh-Cut Papaya

Farina

Passafiume

Tinebra

et al. 2020

Journal of Food Quality

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Ready-to-eat products are damaged by various factors, including exposure to O 2 and CO 2 , extreme temperatures, and rapid decay, due to trauma during processing. e use of natural antimicrobial agents and antioxidants might extend the shelf-life of the fruits. e aim of this work is to investigate the effects of four different antibrowning and gelling agents added into the Aloe vera gelbased edible coatings and applied to fresh-cut papaya. EC1 treatment consists of Aloe vera gel (30% v/v), EC2 contains CaCl 2 (5% v/v), EC3 contains K carrageenan (0.5% v/v), and EC4 contains sodium alginate (1.5% v/v) and K carrageenan (0.5% v/v). e fruits treated with EC2 showed the best results while maintaining high values in terms of firmness (that differ from the control of 42.5%), soluble solid content (that differ from the control of 14.6%), and titratable acidity (that differ from the control of 49%). Hence, the addition of CaCl 2 also reduces the ripening rate and loss of color without altering the product's sensory qualities. EC3 and EC4 treatments have provided an oxygen barrier and reduced respiratory rate, increasing the firmness retention and keeping a high C * value thanks to K carrageenan and sodium alginate.

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Section: Introductionmentioning

confidence: 99%

Postharvest Application of Aloe vera Gel-Based Edible Coating to Improve the Quality and Storage Stability of Fresh-Cut Papaya

Farina

Passafiume

Tinebra

et al. 2020

Journal of Food Quality

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“…Aware of the difficulties of merchants in investing in improvements in the conservation of perishable vegetables, some free or low-cost solutions could be implemented, such as adequate supply management, establishment hygiene, disposal of sick products, and use of packaging, for example. Evaluating the edible biofilm use in the green peppers postharvest conservation, Sena et al (2016) achieved an improvement in the quality attributes of coated fruits. Freitas Junior (2019) and Silva (2019) obtained excellent results with the use of hermetic-bag in guava and tomato, respectively.…”

Section: Resultsmentioning

confidence: 99%

Postharvest losses of fruits and vegetables in different microregions of Maranhão, Brazil

Ferreira

Amorim

et al. 2020

RICA

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The fruits and vegetables sector is one of the most relevant activities in the Brazilian economy, but it is frequently affected by barriers, such as the expressive rates of postharvest losses. In Maranhão, studies about these indicators are scarce, although they could assist in the identification of risk factors, food distribution, and improvement in socioeconomic and environmentals aspects. This study aimed to carry out a socioeconomic survey of the marketing and post-harvest losses of fruit and vegetables in the main retail markets of seven cities in Maranhão. For six months, direct interviews in 107 commercial establishments, were performed. The results indicated that more than 96% of fruits and vegetables come from Piauí, Bahia, and Ceará, transported in open trucks, without refrigeration, and on paved roads. Among fruits, papaya (17.90%), avocado (16.55%), and guava (13.82%) stand out as those which commonly present a higher loss rate, while for vegetables were eggplant (24.70%), potatoes (15.98%), and cucumber (15.69%). Furthermore, Physiological disorders and mechanical damage were considered as the major causes leading to the losses. Comparing among the cities, Santa Quitéria and São Bernardo are the ones that showed elevated losses rates. Therefore, it is necessary to stimulate the production of fruits and vegetables in Maranhão, as well as to provide better training in commercial management and good postharvest practices to increase the profitability of this activity and reduce environmental impacts.

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“…Entre os polissacarídeos naturais a quitosana se destaca, por ser amplamente utilizada na conservação de alimentos (Sena et al, 2016). Sua estrutura polimérica gelificada possibilita sua aplicação sob a forma de filmes comestíveis, películas sólidas com espessura variada que podem, geralmente, ser consumidas (Maia et al, 2000), ou revestimentos comestíveis, que são formados a partir de soluções aplicadas a superfície das frutas, ficando em contato íntimo com estas (Dhall, 2013).…”

Section: Aplicação De Quitosana Na Qualidade Pós-colheita De Frutasunclassified

Aplicações da quitosana na pós-colheita de frutas

Almeida

Bonilla

Lucena

2022

RSD

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Visando investigar soluções que melhorem os problemas do processamento e armazenamento de frutas após a colheita o presente trabalho realizou uma revisão bibliográfica acerca do uso da quitosana na qualidade pós-colheita de frutas, apontando os seus principais resultados em diversas pesquisas. Para isto, foram utilizados critérios de inclusão na busca nos bancos de dados bases de dados Portal de Periódicos da Capes, Scielo e Google Acadêmico. O biopolímero é extraído da quitina, encontrado principalmente nas cascas de crustáceos e após as etapas de desproteinização, desmineralização, descoloração e desacetilação e apresenta propriedades de biocompatibilidade, atoxicidade, versatilidade, adsorção, biodegradável, entre outras. Devido a estas é aplicada em diversos setores inclusive na agricultura, atuando na produção vegetal, como bioestimulante, inibindo crescimento de microorganismos e melhorando o crescimento, desenvolvimento e produtividade de diversas plantas. Também, pode ser aplicada em frutas, em função da rápida deterioração que ocorre como consequência das reações durante seu amadurecimento, perdendo a sua qualidade como consequência. Desta forma, foram levantados 11 trabalhos que demonstram que a quitosana possibilita a preservação de diferentes frutas por meio da formação de coberturas ao seu redor, mantendo suas características físicas e físico-químicas, reduzindo infecções, estendendo desta forma a vida útil e o seu período de amadurecimento. Diante disto, possui um desempenho positivo no campo agronômico, em pesquisas com ênfase na pós-colheita, sendo uma notável alternativa as atuais técnicas de uso de agroquímicos.

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Utilização de biofilme comestível na conservação pós-colheita de pimentão verde (capsicum annuum L.)

Cited by 6 publications

References 18 publications

Postharvest Application of Aloe vera Gel-Based Edible Coating to Improve the Quality and Storage Stability of Fresh-Cut Papaya

Postharvest Application of Aloe vera Gel-Based Edible Coating to Improve the Quality and Storage Stability of Fresh-Cut Papaya

Postharvest losses of fruits and vegetables in different microregions of Maranhão, Brazil

Aplicações da quitosana na pós-colheita de frutas

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