Qualidade de melão amarelo minimamente processado submetido a diferentes recobrimentos comestíveis.

Abstract

Melons (Cucumis melo L) stand out in their content amounts of minerals and vitamins and are appreciated all over the world. The objective of this work was to evaluate the quality of the minimally processed yellow melon submitted to different biodegradable coatings based on chitosan, starch and calcium. The following treatments were: T1: 0% (without coating), T2: Calcium Chloride 1%, T3: Yam Starch 2% + Glycerol 2%, T4: Cassava starch 2% + Glycerol 2%, T5: Chitosan 2 % + Glycerol 2%. The melons were minimally processed in slices and application of these products by immersion in the treatments, which were stored at 3ºC and evaluated between (0, 2, 4, 6, 8 and 10 days). Physical, physical-chemical, bioactive compounds and non-destructive evaluations were performed, such as: general appearance, external darkening, wrinkling and fungal incidence. The experiment was conducted in a completely randomized design in a 5 x 6 experimental factorial, with three replicates. It was verified that the use of the edible coatings was efficient in maintaining the texture of the yellow type melons, minimally processed for 6 days, besides helping to reduce the mass loss. The coating that used 2% chitosan + 2% glycerol in its formulation was the one that presented the best results in the conservation of the physicochemical characteristics and bioactive compounds of the products during the storage period. The overall appearance of minimally-processed melons obtained commercial shelf life from 8 to 10 days in all applied treatments, proving to be efficient in the post-harvest period.