Incorporação do permanganato de potássio à cera de carnaúba visando a conservação de mamão papaia (Carica papaya)

• Autor(a) principal: Albuquerque, Fernanda Déo
• Data de Publicação: 2022
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://hdl.handle.net/11449/216521
• topic: Mamão; Microencapsulação; Cera de carnaúba; Revestimentos

Papaya is considered a fruit of great economic importance for Brazil. However, as it is a climacteric fruit, it has a reduced post-harvest shelf life, which impacts its commercialization. The use of modified atmosphere (MAP), such as the application of carnauba wax, is a technology used to minimize the fresh weight loss and improve the qualitative aspects of this fruit. Likewise, potassium permanganate (KMnO4) is also used to reduce the ethylene concentration and, consequently, extend post-harvest shelf life. However, no reports were found regarding the use of microencapsulated KMnO4 incorporated into carnauba wax. Thus, the objective of this study was to verify the effect of the incorporation of microencapsulated KMnO4 into carnauba wax aiming the conservation of papaya. Papaya fruit of Solo group at maturity stage M3, fruit with 50 – 75% of the yellow surface with light green areas, were submitted to the following treatments: negative control (C-), fruit without immersion in carnauba wax and KMnO4; positive control (C+), fruit immersed only in carnauba wax; fruit immersed in carnauba wax containing 2% (w/v) of KMnO4 (C+2%); fruit immersed in carnauba wax containing 4% (w/v) of KMnO4 (C+4%). The fruit were stored at room temperature (~ 22°C and 55% RH) for 9 days. The fruit were evaluated for fresh weight loss, skin and pulp color and physicochemical parameters. The incorporation of microencapsulated KMnO4 into carnauba wax at different concentrations did not result in significant differences in relation to the control treatments. On the other hand, changes were observed in the parameters of skin and pulp color during storage and reduction of fruit firmness. Thus, the incorporation of microencapsulated KMnO4 into carnauba wax did not result in better post-harvest conservation of papaya fruits.