Post-harvest of yellow passion fruit with cassava inner bark starch-based coatings

• Autor(a) principal: Silva, Alana Caroline Garcia da
• Data de Publicação: 2019
• Outros Autores: Silva, Natácia da Silva e, Sousa, Fagner Freires 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/6220
• topic: Edible coating; Storage; Natural products; Family farming; Cobertura comestível; Armazenamento; Produtos naturais; Amido de mandioca; Agricultura familiar

The yellow passion fruit is a climacteric fruit that presents high perishability when stored at room temperature. Thus, the objective of this study was to evaluate the effects of cassava peanut starch coating on postharvest conservation of yellow passion fruit stored at room temperature. The cassava inner bark starch was extracted by decanting and drying. The starch was used in the preparation of the edible coating, through the gelatinization of the starch. The experiment was set in a completely randomized design (DIC), with a 4 x 3 factorial scheme, with three treatments (control, no coating; and starch in the concentrations 1, 2 and 3%) and three sampling times (0, 7 and 10 days). Physical analysis (peel color, weight loss and juice yield) and chemical analyzes (soluble solids, pH, titratable acidity and SS AT-1 ratio) were performed during this period. The results demonstrated that the treatments were effective in maintaining the visual appearance of the fruits and reducing the mass loss during the ten days of storage. All treatments were efficient during the storage period for SS maintenance, while only only the treatments with 2 and 3% starchmaintained the pH. The tested coatings were not effective in preserving the acidity of the fruits and the SS AT-1 ratio increased from the 7th day of conservation. The coating with 3% of starch presented the best results for all evaluated parameters.