Conservação de melão „cantaloupe‟ minimamente processado com diferentes recobrimentos.

Abstract

The present work had as objective to evaluate the quality and quantification of the bioactive compounds of minimally processed 'Cantaloupe' melons submitted to edible coatings, based on chitosan and yam starch during storage. The experiment was conducted at the Laboratory of Technology of Vegetable Origin (LTPOV), Center of Science and Technology Agrifood of the Federal University of Campina Grande, (CCTA / UFCG), municipality of Pombal-PB. Melons were submitted to minimum processing and six treatments were applied: Treatment 1 (Control), Treatment 2 (Calcium Chloride 1%), Treatment 3 (Chitosan 1% + Glycerol 2%), Treatment 4 (Calcium Chloride 1% + Chitosan 1% + Glycerol 2%), Treatment 5 (Yam Starch 2% + Glycerol 2%) and Treatment 6 (1% Calcium Chloride + 2% Glycerol + Glycerol 2%). The minimally processed products submitted to the treatments were stored at 3 ° C ± 2 and 75 ± 4% RH and the physico-chemical and bioactive compounds were evaluated over a period of 12 days (0, 2, 4, 6, 8, 10 and 12 days). The experiment was conducted in a completely randomized design in a 6 × 7 factorial scheme, with three replications, totaling 126 experimental units. Each experimental unit consisted of twelve cubes per tray (~ 150g) each. Data were submitted to analysis of variance and interaction analysis was performed followed by significance and linear regression, using the statistical program Sisvar. The minimally processed melons submitted to both treatments presented satisfactory levels for ascorbic acid, carotenoids and phenolic compounds, constituting potential sources of natural bioactive compounds for the human diet. The high loss of mass in minimally processed melons submitted to the control (T1) and calcium chloride 1% + chitosan 1% (T4) treatments was a limiting factor in the maintenance of fruit shelf life. Minimally processed melons treated with 2% yarn starch (T5) and 1% calcium chloride + 2% yarn starch (T6) associated with refrigeration preserved the quality and integrity of the fruits until the 8th day of storage. higher levels of bioactive compounds such as carotenoids, extractable polyphenols and ascorbic acid.