Influence of different concentrations of cassava starch under the quality powder-crop of the guava paluma

Detalhes bibliográficos
Autor(a) principal: Rodrigues, Marilia Hortência Batista Silva
Data de Publicação: 2020
Outros Autores: Oliveira, Luana Muniz de, Bomfim, Marines Pereira, Melo, Edinete Nunes de, Sousa, Valeria Fernandes Oliveira de, Santos, Adriana da Silva, Silva, Joyce Naiara da, Oliveira, Carlos Jardel Andrade
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/5525
Resumo: The guava usually possesses an intense metabolism during ripening period, presenting an accelerated breathing, inducing at smallest time of life powder-crop of the fruits, visa that is necessary the use of techniques to increase the quality powder-crop. Therefore, it was aimed at to evaluate the influence of coverings with different formulations of cassava starch under the quality powder-crop of the guava 'Paluma' in two storage conditions. The experiment was accomplished in factorial outline 2x4 (two storage temperatures, one to evaluate the quality of the maintained fruits stored under cooling the (12ºC and 80% UR) and the other under ambient conditions the (25ºC and 60% UR) and four concentrations of cassava starch being them: T1: testifies, without coating; T2: 1% of cassava starch; T3: 2% of cassava starch and T4: 3% cassava starch, with three repetitions and two fruits for portion, for 15 days. For the preparation of the suspensions and application of the coating, they were heavy and diluted, respectively, 10, 20 and 30g of cassava starch in 1 liter of distilled water, being the warm suspensions for 70ºC. The analyzed variables were the loss of fresh mass, the firmness of the fruit, the colorimetry of the fruit, pH, titratable acidity, soluble solids, relationship soluble solids and titratable acidity and ascorbic acid. The use of cassava starch to 2% in 'Paluma' guava fruits associated to the storage under cooling was efficient, delaying the ripening of the fruits, becoming a promising alternative for the conservation powder-crop of these fruits.
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spelling Influence of different concentrations of cassava starch under the quality powder-crop of the guava palumaLa influencia de concentraciones diferentes de almidón de la yuca bajo el polvo-cosecha de calidad de la guayaba palumaInfluência de diferentes concentrações de fécula de mandioca sob a qualidade pós-colheita da goiaba palumaCoveringPsidium guajava L.RefrigerationModified atmosphere.CubriendoPsidium guajava L.refrigeraciónatmósfera modificada.RevestimentoPsidium guajava L.RefrigeraçãoAtmosfera modificada.The guava usually possesses an intense metabolism during ripening period, presenting an accelerated breathing, inducing at smallest time of life powder-crop of the fruits, visa that is necessary the use of techniques to increase the quality powder-crop. Therefore, it was aimed at to evaluate the influence of coverings with different formulations of cassava starch under the quality powder-crop of the guava 'Paluma' in two storage conditions. The experiment was accomplished in factorial outline 2x4 (two storage temperatures, one to evaluate the quality of the maintained fruits stored under cooling the (12ºC and 80% UR) and the other under ambient conditions the (25ºC and 60% UR) and four concentrations of cassava starch being them: T1: testifies, without coating; T2: 1% of cassava starch; T3: 2% of cassava starch and T4: 3% cassava starch, with three repetitions and two fruits for portion, for 15 days. For the preparation of the suspensions and application of the coating, they were heavy and diluted, respectively, 10, 20 and 30g of cassava starch in 1 liter of distilled water, being the warm suspensions for 70ºC. The analyzed variables were the loss of fresh mass, the firmness of the fruit, the colorimetry of the fruit, pH, titratable acidity, soluble solids, relationship soluble solids and titratable acidity and ascorbic acid. The use of cassava starch to 2% in 'Paluma' guava fruits associated to the storage under cooling was efficient, delaying the ripening of the fruits, becoming a promising alternative for the conservation powder-crop of these fruits.La guayaba normalmente posee un intenso metabolismo durante el período de maduración, mientras presentando un respirando acelerado, induciendo en el momento más pequeño de polvo-cosecha de vida de las frutas, visa que es necesario el uso de técnicas para aumentar el polvo-cosecha de calidad. Por consiguiente, se apuntó a evaluar la influencia de techado con las formulaciones diferentes de almidón de la yuca bajo el polvo-cosecha de calidad de la guayaba 'Paluma' en dos condiciones del almacenamiento. El experimento era cumplido en el contorno 2x4 factorial (dos temperaturas del almacenamiento, uno para evaluar la calidad de las frutas mantenidas guardada bajo refrescar el (12ºC y 80% UR) y el otro bajo las condiciones del ambiente el (25ºC y 60% UR) y cuatro concentraciones de almidón de la yuca que es ellos: T1: testifica, sin cubrir; T2: 1% de almidón de la yuca; T3: 2% de almidón de la yuca y T4: 3% almidón de la yuca, con tres repeticiones y dos frutas para la porción, durante 15 días. Para la preparación de las suspensiones y aplicación de la capa, ellos eran pesados y diluidos, respectivamente, 10, 20 y 30g de almidón de la yuca en 1 litro de agua destilada, que son las suspensiones calurosas para 70ºC. Las variables analizadas eran la pérdida de masa fresca, la firmeza de la fruta, la colorimetría de la fruta, el pH, el acidez titulable , sólidos solubles, relación los sólidos solubles y acidez titulable y ácido ascórbico. El uso de almidón de la yuca a 2% en frutas de la guayaba 'Paluma' asociadas al almacenamiento bajo refrigeración eran eficaces, mientras tardando el madurando de las frutas, volviéndose una alternativa prometedora para el polvo-cosecha de conservación de estas frutas.A goiaba geralmente possui um intenso metabolismo durante seu período de amadurecimento, apresentando uma respiração acelerada, induzindo a menor tempo de vida pós-colheita dos frutos, visto isso é necessário o uso de técnicas para aumentar a qualidade pós-colheita. Logo, objetivou-se avaliar a influência de revestimentos com diferentes formulações de fécula de mandioca sob a qualidade pós-colheita da goiaba ‘Paluma’ em duas condições de armazenamento. O experimento foi realizado em esquema fatorial 2x4 (duas temperaturas de armazenamento, uma para avaliar a qualidade dos frutos mantidos armazenados sob refrigeração a (12ºC e 80% UR) e a outra sob condições ambientes a (25ºC e 60% UR) e quatro concentrações de fécula de mandioca sendo elas: T1: Testemunha, sem recobrimento; T2: 1% de fécula de mandioca; T3: 2% de fécula de mandioca e T4: 3% fécula de mandioca, com três repetições e dois frutos por parcela, durante 15 dias. Para o preparo das suspensões e aplicação dos recobrimentos, foram pesadas e diluídas, respectivamente, 10, 20 e 30g de fécula de mandioca em 1 litro de água destilada, sendo as suspensões aquecidas a 70ºC. As variáveis analisadas foram a perda de massa fresca, a firmeza do fruto, a colorimetria do fruto, pH, acidez titulável, sólidos solúveis, relação sólidos solúveis e acidez titulável e ácido ascórbico. O uso de fécula de mandioca a 2% em frutos de goiaba ‘Paluma’ associado ao armazenamento sob refrigeração foi eficiente, retardando o amadurecimento dos frutos, tornando-se uma alternativa promissora para a conservação pós-colheita destes frutos.Research, Society and Development2020-07-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/552510.33448/rsd-v9i8.5525Research, Society and Development; Vol. 9 No. 8; e231985525Research, Society and Development; Vol. 9 Núm. 8; e231985525Research, Society and Development; v. 9 n. 8; e2319855252525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/5525/4720Copyright (c) 2020 Marilia Hortência Batista Silva Rodrigues, Luana Muniz de Oliveira, Marines Pereira Bomfim, Edinete Nunes de Melo, Valeria Fernandes Oliveira de Sousa, Adriana da Silva Santos, Joyce Naiara da Silva, Carlos Jardel Andrade Oliveirainfo:eu-repo/semantics/openAccessRodrigues, Marilia Hortência Batista SilvaOliveira, Luana Muniz deBomfim, Marines PereiraMelo, Edinete Nunes deSousa, Valeria Fernandes Oliveira deSantos, Adriana da SilvaSilva, Joyce Naiara daOliveira, Carlos Jardel Andrade2020-08-20T18:00:17Zoai:ojs.pkp.sfu.ca:article/5525Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:29:01.183853Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Influence of different concentrations of cassava starch under the quality powder-crop of the guava paluma
La influencia de concentraciones diferentes de almidón de la yuca bajo el polvo-cosecha de calidad de la guayaba paluma
Influência de diferentes concentrações de fécula de mandioca sob a qualidade pós-colheita da goiaba paluma
title Influence of different concentrations of cassava starch under the quality powder-crop of the guava paluma
spellingShingle Influence of different concentrations of cassava starch under the quality powder-crop of the guava paluma
Rodrigues, Marilia Hortência Batista Silva
Covering
Psidium guajava L.
Refrigeration
Modified atmosphere.
Cubriendo
Psidium guajava L.
refrigeración
atmósfera modificada.
Revestimento
Psidium guajava L.
Refrigeração
Atmosfera modificada.
title_short Influence of different concentrations of cassava starch under the quality powder-crop of the guava paluma
title_full Influence of different concentrations of cassava starch under the quality powder-crop of the guava paluma
title_fullStr Influence of different concentrations of cassava starch under the quality powder-crop of the guava paluma
title_full_unstemmed Influence of different concentrations of cassava starch under the quality powder-crop of the guava paluma
title_sort Influence of different concentrations of cassava starch under the quality powder-crop of the guava paluma
author Rodrigues, Marilia Hortência Batista Silva
author_facet Rodrigues, Marilia Hortência Batista Silva
Oliveira, Luana Muniz de
Bomfim, Marines Pereira
Melo, Edinete Nunes de
Sousa, Valeria Fernandes Oliveira de
Santos, Adriana da Silva
Silva, Joyce Naiara da
Oliveira, Carlos Jardel Andrade
author_role author
author2 Oliveira, Luana Muniz de
Bomfim, Marines Pereira
Melo, Edinete Nunes de
Sousa, Valeria Fernandes Oliveira de
Santos, Adriana da Silva
Silva, Joyce Naiara da
Oliveira, Carlos Jardel Andrade
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Rodrigues, Marilia Hortência Batista Silva
Oliveira, Luana Muniz de
Bomfim, Marines Pereira
Melo, Edinete Nunes de
Sousa, Valeria Fernandes Oliveira de
Santos, Adriana da Silva
Silva, Joyce Naiara da
Oliveira, Carlos Jardel Andrade
dc.subject.por.fl_str_mv Covering
Psidium guajava L.
Refrigeration
Modified atmosphere.
Cubriendo
Psidium guajava L.
refrigeración
atmósfera modificada.
Revestimento
Psidium guajava L.
Refrigeração
Atmosfera modificada.
topic Covering
Psidium guajava L.
Refrigeration
Modified atmosphere.
Cubriendo
Psidium guajava L.
refrigeración
atmósfera modificada.
Revestimento
Psidium guajava L.
Refrigeração
Atmosfera modificada.
description The guava usually possesses an intense metabolism during ripening period, presenting an accelerated breathing, inducing at smallest time of life powder-crop of the fruits, visa that is necessary the use of techniques to increase the quality powder-crop. Therefore, it was aimed at to evaluate the influence of coverings with different formulations of cassava starch under the quality powder-crop of the guava 'Paluma' in two storage conditions. The experiment was accomplished in factorial outline 2x4 (two storage temperatures, one to evaluate the quality of the maintained fruits stored under cooling the (12ºC and 80% UR) and the other under ambient conditions the (25ºC and 60% UR) and four concentrations of cassava starch being them: T1: testifies, without coating; T2: 1% of cassava starch; T3: 2% of cassava starch and T4: 3% cassava starch, with three repetitions and two fruits for portion, for 15 days. For the preparation of the suspensions and application of the coating, they were heavy and diluted, respectively, 10, 20 and 30g of cassava starch in 1 liter of distilled water, being the warm suspensions for 70ºC. The analyzed variables were the loss of fresh mass, the firmness of the fruit, the colorimetry of the fruit, pH, titratable acidity, soluble solids, relationship soluble solids and titratable acidity and ascorbic acid. The use of cassava starch to 2% in 'Paluma' guava fruits associated to the storage under cooling was efficient, delaying the ripening of the fruits, becoming a promising alternative for the conservation powder-crop of these fruits.
publishDate 2020
dc.date.none.fl_str_mv 2020-07-02
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/5525
10.33448/rsd-v9i8.5525
url https://rsdjournal.org/index.php/rsd/article/view/5525
identifier_str_mv 10.33448/rsd-v9i8.5525
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/5525/4720
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 8; e231985525
Research, Society and Development; Vol. 9 Núm. 8; e231985525
Research, Society and Development; v. 9 n. 8; e231985525
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052815883894784

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