Influence of glucomannan edible coating in guava quality during storage
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
DOI: | 10.33448/rsd-v9i10.8432 |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/8432 |
Resumo: | Guava (Psidium guajava) is a highly perishable fruit and is considered as climacteric. Therefore, some alternatives are studied to prolong post-harvest conservation, one of them being the application of edible coatings, which are based on polysaccharides. The objective of this study was to evaluate the post-harvest conservation of uncoated (control – T0) guavas and with edible coating containing 0.5% (T0.5) and 1.0% (T1.0) of konjac glucomannan. The fruits were immersed in the solutions and stored under refrigeration at 4 ° C for analysis at 7 and 15 days of storage. The main parameters evaluated in relation to fruit quality during storage were firmness and color, and with the coating application it was possible to observe a maintenance of these parameters when compared to the control (p <0.05). Besides that, the fruits with coating presented a lower loss of mass. The other parameters evaluated were not influenced by coating addition (p> 0.05), such as pH, acidity, soluble solids, ascorbic acid, luminosity and redness of the peel and color of the pulp. Therefore, coatings made with glucomannan from Konjac may be an alternative to guarantee the quality of fruits during its commercialization, increasing its shelf life. |
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Research, Society and Development |
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Influence of glucomannan edible coating in guava quality during storageInfluencia de la cubierta comestible de glucomanano en la calidad de la guayaba durante el almacenamientoInfluência da cobertura comestível de glucomanano na qualidade da goiaba durante o armazenamentoAmorphophallus konjacConservaçãoPós-colheitaCorTextura.Amorphophallus konjacConservationPost-harvestColorTexture.Amorphophallus konjacConservaciónPostcosechaColorTextura.Guava (Psidium guajava) is a highly perishable fruit and is considered as climacteric. Therefore, some alternatives are studied to prolong post-harvest conservation, one of them being the application of edible coatings, which are based on polysaccharides. The objective of this study was to evaluate the post-harvest conservation of uncoated (control – T0) guavas and with edible coating containing 0.5% (T0.5) and 1.0% (T1.0) of konjac glucomannan. The fruits were immersed in the solutions and stored under refrigeration at 4 ° C for analysis at 7 and 15 days of storage. The main parameters evaluated in relation to fruit quality during storage were firmness and color, and with the coating application it was possible to observe a maintenance of these parameters when compared to the control (p <0.05). Besides that, the fruits with coating presented a lower loss of mass. The other parameters evaluated were not influenced by coating addition (p> 0.05), such as pH, acidity, soluble solids, ascorbic acid, luminosity and redness of the peel and color of the pulp. Therefore, coatings made with glucomannan from Konjac may be an alternative to guarantee the quality of fruits during its commercialization, increasing its shelf life.La guayaba (Psidium guajava) es una fruta muy perecedera y se considera climatérica. Por ello, se estudian algunas alternativas para prolongar la conservación postcosecha, una de las cuales es la aplicación de recubrimientos comestibles, a base de polisacáridos. El objetivo de este trabajo fue evaluar la conservación postcosecha de guayabas sin recubrir (testigo - T0) y con cobertura comestible que contienen 0.5% (T0.5) y 1.0% (T1.0) de glucomanano de konjac. Los frutos se sumergieron en las soluciones y se almacenaron en refrigeración a 4 ° C para su análisis a los 7 y 15 días de almacenamiento. Los principales parámetros evaluados en relación a la calidad de los frutos durante el almacenamiento fueron firmeza y color, y con la aplicación de la cobertura se pudo observar un mantenimiento de estos parámetros al compararlo con el testigo (p <0.05). Además, los frutos recubiertos mostraron menor pérdida de masa. Los demás parámetros evaluados no fueron influenciados por la adición de cobertura (p> 0.05), como pH, acidez, sólidos solubles, ácido ascórbico, luminosidad y enrojecimiento de la piel y color de la pulpa. Por tanto, los recubrimientos de glucomanano de konjac pueden ser una alternativa para garantizar la calidad de los frutos durante su comercialización, aumentando su vida útil.A goiaba (Psidium guajava) é uma fruta altamente perecível e considerada climatérica. Portanto, algumas alternativas são estudadas para prolongar a conservação pós-colheita, sendo uma delas a aplicação de coberturas comestíveis, à base de polissacarídeos. O objetivo deste trabalho foi avaliar a conservação pós-colheita de goiabas não revestidas (controle - T0) e com cobertura comestível contendo 0,5% (T0,5) e 1,0% (T1,0) de glucomanano do konjac. Os frutos foram imersos nas soluções e armazenados sob refrigeração a 4 ° C para análise aos 7 e 15 dias de armazenamento. Os principais parâmetros avaliados em relação à qualidade dos frutos durante o armazenamento foram firmeza e cor, sendo que com a aplicação da cobertura foi possível observar uma manutenção desses parâmetros quando comparados ao controle (p <0,05). Além disso, os frutos com cobertura apresentaram menor perda de massa. Os demais parâmetros avaliados não foram influenciados pela adição da cobertura (p> 0,05), como pH, acidez, sólidos solúveis, ácido ascórbico, luminosidade e vermelhidão da casca e cor da polpa. Portanto, os revestimentos à base de glucomanano de konjac podem ser uma alternativa para garantir a qualidade dos frutos durante sua comercialização, aumentando sua vida útil.Research, Society and Development2020-09-26info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/843210.33448/rsd-v9i10.8432Research, Society and Development; Vol. 9 No. 10; e2639108432Research, Society and Development; Vol. 9 Núm. 10; e2639108432Research, Society and Development; v. 9 n. 10; e26391084322525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/8432/7589Copyright (c) 2020 Gabriela Cristina Barion; Ana Carolina Pelaes Vital; Paula Toshimi Matumoto-Pintro; Cássia Inês Lourenzi Franco Rosahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessBarion, Gabriela Cristina Vital, Ana Carolina PelaesMatumoto-Pintro, Paula Toshimi Rosa, Cássia Inês Lourenzi Franco2020-10-31T12:03:23Zoai:ojs.pkp.sfu.ca:article/8432Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:30:54.642490Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Influence of glucomannan edible coating in guava quality during storage Influencia de la cubierta comestible de glucomanano en la calidad de la guayaba durante el almacenamiento Influência da cobertura comestível de glucomanano na qualidade da goiaba durante o armazenamento |
title |
Influence of glucomannan edible coating in guava quality during storage |
spellingShingle |
Influence of glucomannan edible coating in guava quality during storage Influence of glucomannan edible coating in guava quality during storage Barion, Gabriela Cristina Amorphophallus konjac Conservação Pós-colheita Cor Textura. Amorphophallus konjac Conservation Post-harvest Color Texture. Amorphophallus konjac Conservación Postcosecha Color Textura. Barion, Gabriela Cristina Amorphophallus konjac Conservação Pós-colheita Cor Textura. Amorphophallus konjac Conservation Post-harvest Color Texture. Amorphophallus konjac Conservación Postcosecha Color Textura. |
title_short |
Influence of glucomannan edible coating in guava quality during storage |
title_full |
Influence of glucomannan edible coating in guava quality during storage |
title_fullStr |
Influence of glucomannan edible coating in guava quality during storage Influence of glucomannan edible coating in guava quality during storage |
title_full_unstemmed |
Influence of glucomannan edible coating in guava quality during storage Influence of glucomannan edible coating in guava quality during storage |
title_sort |
Influence of glucomannan edible coating in guava quality during storage |
author |
Barion, Gabriela Cristina |
author_facet |
Barion, Gabriela Cristina Barion, Gabriela Cristina Vital, Ana Carolina Pelaes Matumoto-Pintro, Paula Toshimi Rosa, Cássia Inês Lourenzi Franco Vital, Ana Carolina Pelaes Matumoto-Pintro, Paula Toshimi Rosa, Cássia Inês Lourenzi Franco |
author_role |
author |
author2 |
Vital, Ana Carolina Pelaes Matumoto-Pintro, Paula Toshimi Rosa, Cássia Inês Lourenzi Franco |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Barion, Gabriela Cristina Vital, Ana Carolina Pelaes Matumoto-Pintro, Paula Toshimi Rosa, Cássia Inês Lourenzi Franco |
dc.subject.por.fl_str_mv |
Amorphophallus konjac Conservação Pós-colheita Cor Textura. Amorphophallus konjac Conservation Post-harvest Color Texture. Amorphophallus konjac Conservación Postcosecha Color Textura. |
topic |
Amorphophallus konjac Conservação Pós-colheita Cor Textura. Amorphophallus konjac Conservation Post-harvest Color Texture. Amorphophallus konjac Conservación Postcosecha Color Textura. |
description |
Guava (Psidium guajava) is a highly perishable fruit and is considered as climacteric. Therefore, some alternatives are studied to prolong post-harvest conservation, one of them being the application of edible coatings, which are based on polysaccharides. The objective of this study was to evaluate the post-harvest conservation of uncoated (control – T0) guavas and with edible coating containing 0.5% (T0.5) and 1.0% (T1.0) of konjac glucomannan. The fruits were immersed in the solutions and stored under refrigeration at 4 ° C for analysis at 7 and 15 days of storage. The main parameters evaluated in relation to fruit quality during storage were firmness and color, and with the coating application it was possible to observe a maintenance of these parameters when compared to the control (p <0.05). Besides that, the fruits with coating presented a lower loss of mass. The other parameters evaluated were not influenced by coating addition (p> 0.05), such as pH, acidity, soluble solids, ascorbic acid, luminosity and redness of the peel and color of the pulp. Therefore, coatings made with glucomannan from Konjac may be an alternative to guarantee the quality of fruits during its commercialization, increasing its shelf life. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-09-26 |
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/8432 10.33448/rsd-v9i10.8432 |
url |
https://rsdjournal.org/index.php/rsd/article/view/8432 |
identifier_str_mv |
10.33448/rsd-v9i10.8432 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/8432/7589 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
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. 10; e2639108432 Research, Society and Development; Vol. 9 Núm. 10; e2639108432 Research, Society and Development; v. 9 n. 10; e2639108432 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_ |
1822178686726569984 |
dc.identifier.doi.none.fl_str_mv |
10.33448/rsd-v9i10.8432 |