Use of pectin in the storage of mangaba fruits (Hancorniaspeciosa Gomes) associated with refrigeration
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Data
2015-09
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Resumo
The objective of this study was to evaluate the storage potential of mangaba fruits coated with pectin
biofilm stored in biochemical oxygen demand (BOD) (22 ± 1°C) under modified atmosphere. Scanning
electron microscopy (SEM) was used to analyze the physical and chemical changes, vitamin C content,
soluble solid, titratable acidity and turgor pressure, and colour and physical structure of the fruits
during storage. The physico-chemical and colour analyses of the fruit were done with four treatment
groups: control and pectin solutions of 4, 6 and 8% (w / v) at three day intervals for two weeks. The
pectin solution and BOD were effective for the conservation of soluble solids of mangaba. However, the
levels of acidity, vitamin C and turgor pressure showed that the fruits got ripe during the study and were
kept until the sixth day of the test compared to control fruits. The best results were determined for the
mangaba coated with 6 to 8% pectin.
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Conservation, Film solution, Post-harvest, Firmness
Citação
PLACIDO, G. R. et al. Use of pectin in the storage of mangaba fruits (Hancorniaspeciosa Gomes) associated with refrigeration. African Journal of Biotechnology, Makhanda, v. 14, n. 39, p. 2786-2799, Sept. 2015.