USE OF EDIBLE COATING TO EXTEND THE SHELF LIFE OF GUAVA ‘PEDRO SATO‘

• Autor(a) principal: Fonseca, Marcos José de Oliveira
• Data de Publicação: 2016
• Outros Autores: Soares, Antonio Gomes, Barboza, Henriqueta Talita Guimarães, Carvalho, Marcela Aline Guimarães, Neves Júnior, Augusto César Vieira
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Engenharia na Agricultura
• DOI: 10.13083/reveng.v24i2.651
• Texto Completo: https://periodicos.ufv.br/reveng/article/view/588
• topic: atmosfera modificada; filme comestível; pós-colheita de goiaba; Psidium guajava

Guava has intense metabolic activity, requiring the use of post-harvest technologies for extension of its life and quality maintenance. As the fruit is consummed with the skin, the application of edible coating is a modified atmosphere technology that can be implemented. This study aimed to evaluate the postharvest quality indeces (such as vitamin C, lycopene, ?-carotene, glucose, fructose, sucrose, etc.) of guavas ‘Pedro Sato’ submitted to three different edible coatings (based on cassava starch, sodium alginate or carboxymethylcellulose) and under 10 oC refrigerated storage. Regardless of the treatment applied, guavas ‘Pedro Sato’ achieved higher levels of vitamin C after prolonged storage of 22 days. On the other hand, the use of edible coatings based on starch and alginate were effective in delaying ripening in guava ‘Pedro Sato’ stored for four days under refrigeration, followed by three days at room temperature. Guava coated with cassava starch showed higher lycopene levels (antioxidant activity) and ?-carotene (precursor of vitamin A in human body), at longer storage periods. Therefore, this edible coating should be recommended for the storage of this fruit, for retention of important quality attributes.