Influence of glucomannan edible coating in guava quality during storage

Detalhes bibliográficos
Autor(a) principal: Barion, Gabriela Cristina
Data de Publicação: 2020
Outros Autores: Vital, Ana Carolina Pelaes, Matumoto-Pintro, Paula Toshimi, Rosa, Cássia Inês Lourenzi Franco
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
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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spelling 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
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
title_full_unstemmed 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
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_ 1797052659278020608

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