Revestimento a base de amido de inhame, batata doce roxa e mandioca na conservação de tomates (lycopersicon esculentum mil).

Abstract

The coatings use help reduce post-harvest losses and fruit conservation in order to find alternative sources for conservation fresh fruits. The objective was to evaluate the deinhame’sefficacy, purple sweet potato and cassava starches in tomato preservation. Osamides of purple sweet potato and yam cassava starch 26 were evaluated for amylose content. The coatings were applie tomatoes being called (CT) control, (R1) 4% cassava starch, (R2) 28 4% yam deamid and (R3) 4% purple sweet potato starch and stored for 12 days. amylase content of yams, sweet potatoes and cassava were 23.53%, 18.16% and 16.24%, respectively. The highest percentage of mass loss was observed for TC 11.65% and the lowest R2 8.37% at the end of storage. The starch treatment of purple sweets potato (R3) showed to be more efficient in the stability of the fruit during the conservation for 12 days, presenting lower values of acidity and SST, less loss of moisture, in relation to ascorbic acid seems has cushioned the effect of time in relation to other treatments, it conserved the carotenoids total.