Revestimentos comestíveis adicionados de extrato de Dalbergia Ecastaphyllum: Efeito na conservação de Banana Prata-Anã.

Abstract

Banana is the tropical fruit with the highest production in the world and is one of the three most traded fruits in the international market. Due to its high perishability, post- harvest losses represent a major problem in its commercialization. The objective of this research was to evaluate the effect of edible coatings added of Dalbergia ecastaphyllum leaf extract on conservation of dwarf silver banana, stored at 14°C and 30°C. The fruits were purchased in the local commerce of the city Pombal/PB and transported to the Technological Vocational Center linked to the Federal University of Campina Grande, where were sanitized and the treatments (control, overcoats of 3% and 5% of extract) applied. The fruits were stored at 14°C and 30°C and evaluated for microbiological aspects (Coliforms at 35°C and 45°C, Salmonella sp., Staphylococcus spp and filamentous fungi and yeasts), physical-chemical (titratable acidity, pH, total soluble solids, total sugars, reducing sugars and water content) and physical (firmness, texture and coloring of the peel) every 3 days for 21 days. Dwarf silver bananas presented satisfactory microbiological conditions throughout the storage period. The use of edible coatings added with leaf extract of D. ecastaphyllum slowed fruit metabolism and contributed to the maintenance of the peel color. Addition of 5% extract enhanced the coating action and preservation at 14°C extended shelf life by 9 days.