Qualidade da romã "molar" submetida a temperatura de armazenamento e biofilmes.

Abstract

The present study aimed to characterize the quality of Pomegranate ' Molar ' during storage of raw fruits under different cooling temperatures and evaluate the use of biofilms based on cassava starch and Spirulina platensis in fruits stored under ambient conditions at 25°C and under conditions of cold storage at 10ºC. The study was divided into two stages at the Laboratory of Food Analysis UFCG, Campus de Pombal - PB. In the first stage , the fruits were stored at temperatures 6°C , 10°C and 12°C and analyzed at 0, 12, 18, 24, 30, 36 days of refrigeration and each range , plus two days of stay in room under ambient conditions (24 ± 2ºC and 43 ± 5% RH) to simulate marketing conditions (Shelf Life). In the second stage, twelve fruits were selected for initial characterization , the other fruits received the following treatments : T1 - control , Uncoated; T2 - 1% of cassava starch ; T3 - 3% of cassava starch ; T4 - 1% of Spirulina platensis; T5 - 3% of Spirulina platensis; T6 - 1 % of cassava starch and 1% Spirulina platensis and T7 - 3 % of cassava starch and 3% Spirulina platensis . Upon receiving the treatments, fruits were separated into two experiments to establish the conditions of storage, where: Experiment I - Fruits processed and stored in a climatic chamber with controlled temperature and humidity conditions simulating marketing at room temperature (25,1ºC and 43,3 % RH) for 6 days and Experiment II - Fruits treated and chilled in BOD (10ºC and 56,7 % RH) for a period of 12 days plus two days under ambient conditions (Shelf Life). It was evaluated biometric, visual and physical- chemical characteristics. Pomegranates 'Molar' stored at 10ºC for 36 days followed by 'shelf life' two days at 24°C, remains satisfactory for fresh fruit market without losses in quality attributes biometric, visual and physical chemistry. The storage of fruits at 6ºC provides visual loss in fruit quality due to the appearance of blemishes, impairing external appearance. The storage temperature to 12ºC provides wilt symptoms only at the end of storage. Storage temperatures to 6°C, 10°C or 12°C may be appropriate temperatures for storage of pomegranates for industry not to harm the internal quality attributes of pomegranate ' Molar ', especially related to integrity seeds, arils, juice yield , solids soluble, titratable acidity, flavonoids and anthocyanins. The coating with 1% of cassava starch in storage at 25ºC has gathered good biometric, visual and physic chemical's characteristic for postharvest conservation pomegranate; The high loss of diameter in fruits stored at ambient condition was a limiting factor in the quality and postharvest pomegranate 'Molar' life. The coating with 3% of cassava starch and 3% of cassava starch 3% Spirulina plantensis associated with refrigeration showed better biometric, visual and physico-chemical quality during storage fourteen days.