Revestimento comestível para conservação de goiabas “Paluma”.

Abstract

Guava is a highly perishable fruit due to the intense metabolic activity, requires technological treatment to increase the retention of the fresh fruit. The use of polymer films, waxes or fruit or vegetables in biofilms exposed to low temperatures or even at room temperature, have been effective because of its potential utility for preserving fruit. This study aimed to determine the effects of edible coatings based polysaccharides, acting as “Paluma”, under two different temperatures in order to minimize losses occurring in guavas and increase their lifespan. Experiments were carried out using edible coatings tapioca starch, corn starch and starch yam concentrations of 2 and 3% and the treatment control with 0% edible coating, which covers subjected to heating for gelatinization stored at 24 ° C and 10 º C. The evaluations of both temperatures were taken every 3 days for 10 ° C ( 0, 3, 6, 9, 12 and 15 days post- harvest) and every 2 days to Temperature 24 ° C ( 0, 2 , 4, 6 and 8 days post-harvest ) and non- destructive evaluations evaluations were performed daily. Non-destructive, physico-chemical and bioactive compounds during postharvest period evaluations were performed. The experiments were conducted in a completely randomized design arranged in a factorial 5 x 7 to 24 ± 2 ° C and 7 x 6 to 10 ± 2 ° C , with 3 replicates of two fruits / plot , for physico-chemical evaluations. For non-destructive reviews factorial arrangement was 7 x 9 to 24 ± 2 ° C and 7 x 16 to the temperature of 10 ± 2 ° C. Temperatures were evaluated independent of the applied treatments. According to the results it can be concluded that stored under refrigeration “Paluma” guavas had lower mass loss. Comparing the treatment of corn starch and yam starch may notice that the concentration of 2% starch, yam was more effective at both temperatures. Higher contents of bioactive compounds (ascorbic acid, chlorophyll, carotenoids, anthocyanins and flavonoids) found in the bark of guava. The cooling was quite efficient in keeping the content of ascorbic acid, regardless of the treatments.