Efeito do uso de revestimento na conservação pós-colheita de Banana musa paradisiaca L. (Banana prata).

Abstract

The conservation of food consists of methods that aim to prolong the useful life of the same, several alternatives are used in the scope of minimizing waste, in the area of fruits and vegetables are evidenced throughout the productive chain great losses. The objective of this study was to evaluate the effect of the combined application of manioc starch-based coating with the addition of different oil concentrations of clove (Eugenia Caryophyllata) and citronella (Cymbopogon nardus) in the post-harvest conservation of Banana Musa Paradisíaca L. (Banana Silver) stored at different temperatures, ambient (≈35 °C) and refrigerated (16 °C). The treatments were: control (T0), manioc starch at 3,0% (T1), manioc starch (3,0%), associated with Essential Oils (OEs) of clove and citronella at concentrations 0,5%, 1,0%, 1,5% each (T2, T3, T4, T5, T6, T7) respectively, totaling eight assays stored at different temperatures. Physical and chemical analyzes were performed at the beginning and end of treatments, post-harvest quality monitoring and microbiological evaluations performed in three stages for both storage temperatures in the twelve-day interval. The evaluated bananas obtained average of 130 (mm) of circumference and 17,20 (cm) of length. The ash values ranged from 0,85% to 0,89%; Lipids 0,11% to 0,32%; 0,80% to 1,59%, with no statistical difference in any of these parameters. There was a statistical difference between treatments in the different stages of mass loss monitoring, with a gradual increase in both storage, temperature, time and coating interaction (3% manioc starch) was more efficient than the other treatments, whereas stored treatment the cooling temperature with a higher percentage of OEs of citronella caused the greatest losses. In general, the values for humidity ranged from 95,57% to 96,68%, and the temperature factors and concentrations of essential oils did not result in large variations in the levels obtained during the monitoring. The values reported for tiltable total acidity ranged from 0.08% to 0.84% across all steps over the storage period, however, only three values for samples stored at ≈35 ° C are above the standard range Of ATT established for banana corresponding to 0,22% to 0,65%. The temperature of 16 °C altered the ripening metabolism of the samples, caused delay in the starch degradation process in total sugars, the coating of T1 (3% cassava starch) resulted in the lowest index, 1,75 (g/100g) , At the end of the third stage, as well as treatments that were employed low concentrations of OEs, T2 (0,5% OEs cloves) 2,95 (g/100g) and T5 (05% OEs citronella) 3,71 (g/100g). The coolant temperature factor positively influenced lower reducing sugar contents, 0.5% and 1,0% OE concentrations of clove at the end of the 12 days storage at 16 °C resulted in the lowest rates (T2 0,21 g /100 g and T3 0,29 g/100 g), yet no sample evaluated at the end of the experiment reached the maximum level of sugar hydrolysis. There was no microbiological growth for the coliform parameter 30 °C, so there was no need to perform Coliform analysis at 45 °C. Regarding the evaluation of molds and yeasts, only the treatments T0 of the second stage and T0, T1 in the last stage showed a slight growth, however there is no legislation that establishes standards for this contaminant. All the results were negative in the evaluation of the Salmonella parameter.