Use of edible manioc starch-based toppings associated with refrigeration in the postharvest quality of guava paluma
Journal Title: Revista Verde de Agroecologia e Desenvolvimento Sustentável - Year 2017, Vol 12, Issue 3
Abstract
The objective of this study was to evaluate the post-harvest behavior of „paluma‟ guava fruits stored at refrigerated temperature at 12ºC and under different concentrations of edible manioc starch based coatings. The fruits were obtained from a commercial orchard located in the community of Várzeas in the municipality of Sousa Paraíba, being transported to the Food Technology Laboratory of the Federal University of Campina Grande, Pombal campus, where the experiment was carried out in subdivide plots in a factorial scheme (0, 1, 2, and 3% cassava starch), and six storage times (0, 3, 6, 9, 12 and 15 days). The mass loss analyzes were performed; shell coloring; firmness of the fruit; pH; titratable acidity; soluble solids; soluble solids ratio and titratable acidity, ascorbic acid. Under the conditions of the experiment, the fruits stored under refrigeration had a shelf life of 15 days. The manioc starch associated with refrigeration delayed fruit ripening, especially in fruits coated with 2% cassava starch, providing a better appearance and conservation, making the fruit more attractive visually.
Authors and Affiliations
Luana Muniz de Oliveira, Marília Hortência Batista Silva Rodrigues, Marinês Pereira Bomfim, Valéria Fernandes de Oliveira Sousa, Rodolfo Wagner de Paiva Trigueiro, Edinete Nunes de Melo
Keywords
Related Articles
- EP ID EP254012
- DOI 10.18378/rvads.v12i3.4849
- Views 101
- Downloads 0
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