Application of biofilms in the post-harvest conservation of pequi (Caryocar brasiliense Camb.)
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Data
2015-05
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Resumo
Pequi (Caryocar Brasiliense Camb.), fruit characteristic of the Brazilian cerrado, has sensory and
nutritional characteristics, pleasant flavor and aroma and considerable presence of lipids and fiber,
essential for human consumption. The aim of this study was to assess the post-harvest conservation of
this fruit by using different sources of biofilms as a means to ensure the maintenance of fruit physical
and chemical characteristics in order to increase its shelf life. Fruits were submitted to four treatments:
control (no coating) (T1); 0.5% w/w carnauba wax (T2); 1% w/w cassava starch (T3) and 1.5% w/w
xanthan gum (T4) stored during 15 days at BOD at 22 ± 0.1°C and submitted every three days to
analyses of titratable acidity, soluble solid, pH, turgor pressure, vitamin C, weight loss and physical
structure by scanning electron microscopy. The pH levels and turgor pressure showed expected values
for control and coated pequi fruits. The vitamin C, titratable acidity, soluble solids contents and weight
loss showed that coatings did not achieve satisfactory results. However, fruits coated with cassava
starch showed the best conservation results during the experimental period.
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Coatings, Shelf life, Storage
Citação
PLACIDO, G. R. et al. Application of biofilms in the post-harvest conservation of pequi (Caryocar brasiliense Camb.). African Journal of Biotechnology, Makhanda, v. 14, n. 21, p. 1773-1782, May 2015.