Caracterização e conservação com recobrimento comestível em hortaliças.

Abstract

Fruits and vegetables are highly perishable products, making them difficult to store, store and transport over long distances. However, because of the intense metabolic activity of these products, post-harvest care is essential for reducing losses and maintaining quality. In this context, the conservation techniques aim to reduce the metabolic rates, keeping the fruit vegetables in the pre-climacteric phase for a longer period. The objective of this work was to evaluate the physical, physical and chemical characteristics and effects of different types of coatings by non-destructive methods in three types of fruit vegetables under refrigeration and ambient temperatures. Samples were collected from 30 fruit-vegetables at physiological maturity for physical evaluations. Four replicates of three vegetables were used for the physical-chemical evaluations. During the conservation of the fruit-vegetables were carried out the evaluations loss of mass, appearance, external darkening and wrinkling. The experiments were installed in a completely randomized design, arranged in a 6 x 7 factorial scheme for the vegetables-tomato, pepper and jiló fruit stored at 24 ° C; 6 x 6 for tomatoes, and 6 x 5 for the jilós stored at 8 ° C, all treatments with 4 replicates of 2 vegetables / plot, with levels 6 of the factorials represented by the treatments (0% control, 2% starch Of manioc starch, 3% cassava starch, 2% corn starch, 3% corn starch and PVC) and the second levels: 7, 6 and 5 represented by the evaluation periods (0, 2, 4, 6, 8, 10, 12) and (0, 3, 6, 9, 12, 15) at 8 ° C and 24 ° C. From the results of preliminary analyzes of variance, the results were submitted to polynomial regression analysis. It can be affirmed that all the vegetables had their own attributes for in natura consumption. It was found that the modified atmospheres (PVC and Biofilm of 2% Manioc Starch) associated with the refrigeration conserved the quality and the integrity of the vegetables, keeping them turgid, with attractive appearance and little wrinkled. The high loss of mass occurred in fruits kept at room temperature was a limiting factor in maintaining post-harvest shelf life in the evaluated treatments. The temperature of 8 ° C proved to be the most efficient for fruit conservation, regardless of the treatment evaluated.