Revestimento de extrato de folhas de Dalbergia ecastaphyllum (L.) Taub na conservação pós-colheita de tomate italiano.

Abstract

Dalbergia ecastaphyllum (L.) Taub has in its chemical composition, secondary metabolic, that provides this product diverse biological activities like antibacterial, antifungal and antioxidant. The tomato is a vegetable widely cultivated in the most diverse regions due to its adaptability and high demand for the fruit. However, post-harvest losses represent one of the main problems of this crop, and can be minimized with the use of new low-cost technologies. In this context, the objective of this work was to evaluate the effect of the edible coatings in different concentrations (1%, 3% and 5%) of Dalbergia ecastaphyllum (L.) Taub leaves extract in the post-harvest conservation of Italian tomato stored under refrigeration (7 ° C) and at room temperature (35 ° C). Tests were carried out to determine the performance of the coating made with the Dalbergia leaf. It was concluded that the R1, R2 and R3 treatments in the italian tomato samples using Dalbergia ecastophyllum leaf extract at concentrations (1, 3 and 5%) may have delayed ripening of the fruits, especially the coating of sample R1 and R2 with addition of 1% and 3% of extract. It was observed that in samples of Italian tomatoes containing coatings, these associated with temperature, there was interference in the development of the group of deteriorating and pathogenic microorganisms. These samples obtained values of bacteria inferior to those of the control tomato. It was observed that there was a significant increase of the amount of flavonoids obtained in the analysis which can be justified by the action of Dalbergia leaf extract which is proven rich in this compound. According to the cost can prove the feasibility of the coating used, because it is a product all natural and without chemical preservatives.