Use of edible manioc starch-based toppings associated with refrigeration in the post-harvest quality of guava paluma

• Autor(a) principal: Oliveira, Luana Muniz de
• Data de Publicação: 2017
• Outros Autores: Rodrigue, Marília Hortência Batista Silva, Bomfim, Marinês Pereira, Sousa, Valéria Fernandes de Oliveira, Trigueiro, Rodolfo Wagner de Paiva, Melo, Edinete Nunes de
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Verde de Agroecologia e Desenvolvimento Sustentavel
• Texto Completo: https://www.gvaa.com.br/revista/index.php/RVADS/article/view/4849
• topic: Storage; Conservation; Psidium guajava; L; Lifespan.; Armazenamento; Conservação; Psidium guajava L.; Vida útil.

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.