Evaluation of the postharvest quality of Cagaita fruits (Eugenia dysenterica DC.) coated with chitosan and associated with refrigeration
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Data
2015-06
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Resumo
Cagaita fruits are subject to seasonality and perishability. This work aims to use scanning electron
microscopy (SEM) to evaluate the physicochemical characteristics, texture, color and physical structure
of cagaita fruits coated with different chitosan concentrations. The fruits were divided as follows: T0
(uncoated fruits), T1 (fruits coated with 1% (v/v) chitosan), T2 (fruits coated with 2% (v/v) chitosan) and
T3 (fruits coated with 3% (v/v) chitosan). They were analyzed at 0, 10, 20 and 30 days of storage.
Titratable acidity and soluble solids content showed no conservation of fruit characteristics; they
showed better results for uncoated fruits, as well as weight loss, vitamin C and peak strain. The color of
cagaita fruits confirmed ripening during storage regardless of treatment. Scanning electron microscopy
showed that the film solution did not adhere, as desired, to the cell wall of fruits. As the results of fruits
coated with 3% pectin were close to control, further studies should be carried out with higher coating
percentages so that the fruit quality is maintained during storage.
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Physical structure, Film solution, Quality, Shelf life
Citação
FREITAS, B. S. M. et al. Evaluation of the postharvest quality of cagaita fruits (Eugenia dysenterica DC.) coated with chitosan and associated with refrigeration. African Journal of Biotechnology, Makhanda, v. 14, n. 24, p. 2035-2046, June 2015.