Aplica??o de revestimentos comest?veis para conserva??o de mam?es (Carica papaya L.) Golden

• Autor(a) principal: Castricini, Ariane
• Data de Publicação: 2009
• Tipo de documento: Tese
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UFRRJ
• Texto Completo: https://tede.ufrrj.br/jspui/handle/tede/555
• topic: Carica papaya L.; f?cula de mandioca; amido modificado; cassava starch; modified starch; Agronomia

This study was conducted in UFRRJ (physico, chemical and microbiological analysis) and Embrapa Agroind?stria de Alimentos (sensory evaluation), with the general objective of assessing the influence of modified atmosphere by coating of starch (cassava starch and modified starch) on the ripening and conservation of papayas (Carica papaya L.) Golden , stored in refrigerated environment. The coating were used in concentrations of 1%, 3% and 5%. The concentrations of cassava starch to 3 and 5% provided better results as ripening: it s delayed the development of color yellow skin but without total development of yellow color and the fruits remained firm for a longer time, during the experimental period. The respiratory rates were lower as higher as the concentration of the coating. The coating of 1% was sufficient to reduce the respiratory rate of fruits, but not positively influenced by other variables. The coatings favored greater integrity of cell walls, demonstrated the proper structure and organization of the same view as the middle lamella. Coatings of modified starch were not effective in preventing ripeness. It did not cause distinct changes in titratable acidity, the content of ascorbic acid and total soluble solids. The results were similar those of uncoated fruits. The respiratory rates were lower in fruits coated film for the 3 and 5%, but not enough to slow the ripening process during storage. The microscopic visualization of cell walls showed good integrity in fruits coated film by the 1 and 5% and evidence of destruction when coated to 3%. The coatings of cassava starch and modified starch affect more the attributes of appearance that the taste of fruits. The coating of cassava starch at 5% was suitable for coating fruits, whereas the majority of the attributes of appearance studied. However, the stripping evidenced by the lower integrity of it, was considered unfavorable. The coating of modified starch and cassava starch at 1% formed intact film, without peeling. The taste was somewhat influenced by the coatings, but the coating of modified starch and 5% changed the characteristic flavor of papaya, evidenced by the bitter taste perceived at 12 and 14 days of storage. The coating of cassava starch with and without sanitary treatment plant favored the development of post-harvest decay, for the film of modified starch. But the largest areas affected by the lesions were observed only in fruits coated by concentrations of 3 and 5% of cassava starch after sanitary treatment plant. The oil inhibited the growth of Colletotrichum gloeosporioides in vitro, but when added to the coatings were not effective in controlling decay. For the sake of strong smell of garlic and cinnamon bark oils left in the fruits, beyond stains caused by concentrations of 1 and 0.5% oil of cinnamon, these products were improper to post-harvest use.