Uso de Spirulina plantensis sob a qualidade pós-colheira de romã em duas condições de armazenamento.

Abstract

The use of technologies in an ecological way is of great importance for the conservation of the pomegranate, especially, when one need to reach markets the long ones distance, being indispensable to associate storage techniques for the increase in the durability of the fruit in nature. The objective of this work was to evaluate the effect of coatings based on Spirulina platensis in the conservation pomegranate powder-crop 'Common' in two storage conditions. The research was accomplished at the laboratory of technology of foods of UFCG-CCTA, Pombal, PB, and the fruits were coming of Petrolina-PE, picked manually at the stadium of commercial maturation. Two experiments were set up in a completely randomized design, with 3 repetitions and 2 fruits for portion. An experiment was accomplished to evaluate the quality of the maintained fruits stored under cooling, being analyzed to the 24 days of storage under cooling (10 ± 2ºC and 85 ± 5% UR) and soon afterwards, 2 days in condition it adapts 25ºC and 60% UR. In the other experiment, the fruits were maintained under room temperature to 24°C and 60% UR, and appraised to the 15 days. The treatments (T) they were represented by different concentrations of Spirulina platensis, (0%, 1%, 2%, 3%, and 4%) added of 0,5 mL L1 of mineral oil. They were accomplished analyze of mass loss, appearance expresses and appearance interns, color of the peel, soluble solids, titratable acidity, pH, vitamin C, flavonoids, anthocyanins, phenolic compounds, sugar total and sugar reducers. Initially a sampling of 12 fruits was used for characterization of the pomegranates by occasion of the crop. The use of the coating with Spirulina platensis in pomegranate doesn't harm the appearance of the fruits for the commercialization, for both storage conditions. The coating at 1% of Spirulina platensis promotes smaller content of phenolic compounds, fact that can contribute to the reduction of the astringency of the juice, when destined to the consumption in nature, for both Storage conditions. The use of Spirulina platensis it doesn't promote the conservation of the juice of the arilo of the pomegranate 'Common' in what it refers to the bioactive compounds as vitamin C, flavonoids, anthocyanins, under storage for 26 days, being 24 days to 10ºC and 85%UR and, soon afterwards, two days to 25ºC and 60%UR. Under storage in conditions atmosphere, 15 days to 25ºC and 42%UR, the fruits treated with 1% of Spirulina platensis had arger contents of bioactive compounds, such as vitamin C, flavonoids and anthocyanins.