Conservação pós-colheita de umbu recoberto com microalga e óleo da semente da romã.

Abstract

The umbu is a highly perishable climacteric fruit with a limited post-harvest shelf life due to rapid maturation. The use of edible coatings composed of microalgae and pomegranate seed oil associated with refrigeration appears as an alternative to slow respiratory metabolism, creating a semipermeable barrier against gas exchange and loss of moisture, prolonging the shelf life of fruits after harvest. In this context, this work had as objective the application of edible coatings based on Chlorella sp. associated with pomegranate seed oil in umbu fruits. For this, three experiments were carried out at the Post-Harvesting Laboratory of Fruits and Vegetables, at the Agro-Food Sciences and Technology Center of the Federal University of Campina Grande, at the Pombal-PB campus. In experiment I, the statistical design was completely randomized (DIC), in factorial 5 x 5, represented by five coating techniques: T1 = control; T2 = 0.5% Chlorella sp.; T3 = 1% Chlorella sp.; T4 = 1.5% Chlorella sp.; T5 = 2% Chlorella sp., 0.3% of pomegranate seed oil was applied to the coatings, with evaluation periods 0, 3, 6, 9 and 12 days stored in BOD at a temperature of 14 ± 2 °C and 85 °C ± 5% RH. For the installation of experiment II, the statistical design was completely randomized (DIC), in factorial 5 x 6, represented by five coating techniques: T1 = control; T2 = 0.5% Chlorella sp.; T3 = 1% Chlorella sp.; T4 = 1.5% Chlorella sp.; T5 = 2% Chlorella sp., 0.3% of pomegranate seed oil was applied to the coatings, with evaluation periods 0, 1, 2, 3, 4 and 5 days stored in BOD at a temperature of 24 ± 2 °C and 85 ± 5% RH. In the third experiment, the statistical design was the completely randomized (DIC), in factorial 5 x 4, represented by five coating techniques: T1 = control; T2 = 0.5% Chlorella sp.; T3 = 1% Chlorella sp.; T4 = 1.5% Chlorella sp.; T5 = 2% Chlorella sp., 0.3% of pomegranate seed oil was used in the coatings, with evaluation periods 0, 10, 11 and 12 days stored in BOD at a temperature of 14 ± 2 °C and 85 ± 5 % RH for nine days and transferred to 24 ± 2 °C and 85 ± 5% RH being evaluated for three days. For all the experiments were with three replicates of ten fruits per plot. Periodically, all the experiments were evaluated: fresh weight loss, pulp firmness, peel color, pH, titratable acidity, soluble solids, SS / AT ratio, total sugars, total carotenoids and phenolic compounds. The coating 2.0% Chlorella sp. provided a shelf life of 12 days when stored at a temperature of 14 ± 2 °C and 85 ± 5% RH. The coating 2.0% Chlorella sp. extended shelf life for five days when stored at 24 ± 2 °C and 85 ± 5% RH. The coating 2.0% Chlorella sp. promoted shelf life on a bus for 12 days, stored at 14 ± 2 °C and 85 ± 5% RH for nine days and transferred at 24 ± 2 °C and 85 ± 5% RH for three days. The coating of 2.0% Chlorella sp. provided a better shelf life at both storage temperatures as it slowed fruit metabolism, brought together key aspects of quality, and managed to preserve bioactive compounds such as vitamin C and phenolic compounds.