Melões ‘Pele de Sapo’ minimamente processados sob diferentes embalagens e recobrimentos comestíveis.

Abstract

It is proven that the use of coatings is important in the maintenance of the natural coloration of fruits, reduction of respiratory rate and loss of mass, as well as losses of compounds with nutritional and functional value. Packaging is also an essential factor in the conservation of minimally processed vegetables. The present work sought to study the use of coatings and packaging in minimally processed 'Pele de Sapo' melons. The metals were minimally processed into cubes, chitosan, yam (calcium) starch, cassava starch (FM), chitosan, yam starch (AI), sweet potato starch (AB), expanded polystyrene beads coated with film of polyvinyl chloride (PVC); bioriented polypropylene plastic film (BOPP); and polyethylene (PET) containers, stored at 3 ° C and analyzed every 2 days for 10 days of storage (0, 2, 4, 6, 8 and 10 days). The experiment was conducted in a completely randomized design in 7 × 6 factorial, with three replications, totaling 126 experimental experiments. The losses were observed, loss of mass, general appearance, external browning, titratable acidity, pH, SS / AT ratio, soluble solids, ascorbic acid, total chlorophyll, total carotenoids, flavonoids, anthocyanins, and phenolic compounds. The coatings and the results were preserved in a quality and preserved during the storage, ensuring a conservation of the bioactive compounds as the contents of chlorophyll, carotenoid and extractable polyphenols. Treatments of Chitosan 2% (Trat.2) and a Polyethylene Terephthalate (Trat.6) package have a significant amount of maintenance and a minimally processed cleaning process and a loss of mass and fruit appearance.