Uso de películas comestíveis e gelatina na conservação de frutos de mini tomate orgânico 'Sweet Grape'

• Autor(a) principal: Evangelista, Regina Marta [UNESP]
• Data de Publicação: 2014
• Outros Autores: Gouveia, Aline Mendes de Sousa [UNESP], Corrêa, Carla Verônica [UNESP], Cardoso, Antonio Ismael Inácio [UNESP]
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://www.redalyc.org/articulo.oa?id=81333269007; http://hdl.handle.net/11449/140985
• topic: Solanum lycopersicun; Post-harvesting quality; Starch; Solanum lycopersicun; Qualidade pós-colheita; Amido

The objective of this Trial was to evaluate post harvesting quality of fruits of organic mini tomatoes ‘Sweet Grape’ submitted to different edible coatings application associated with gelatin. Five treatments were evaluated, consisting of different edible coatings application on fruits: control (immersion in water deionized), cassava starch at 3% + gelatin at 10% (FM3% + G10%); potato starch at 3% + gelatin at 10% (FB3% + G10%); corn starch at 3% + gelatin at 10% (AM3% + G10%) and gelatin at 10% (G10%). Fruits were refrigerated for 3 minutes and immersed in the solutions, that was at 30ºC for 1 minute. After drying at environment, they were put in trays of expanded polystyrene and stored in cold chamber at 10±2 ºC and 89±2% of relative humidity, during 14 days. Evaluations were made weekly (0, 7and 14 days). It was observed increasing in ascorbic acid content in fruits stored for 14 days. Treatment FB3% + G10% resulted in lesser soluble solids content in evaluations made a 0 and 7 days. However, besides the edible coatings used in this trial did not reduce water loss, they maintained the fruit quality, mainly texture and reducing sugars.