pós-colheita de pêssegos (prunus pérsica l. bastsch) revestidos com filmes a base de amido como alternativa à cera comercial postharvest of peaches (prunus persica l. bastsch) covered with film-forming of cassava starch as alternative to the commercial wax

Clicks: 373
ID: 159483
2003
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Abstract
O presente trabalho objetivou prolongar a conservação póscolheita de pêssegos, armazenando-os à temperatura ambiente. Inicialmente selecionou-se uma microemulsão à base de fécula de mandioca e cera de abelha. Posteriormente ela foi testada, aplicando-a na superfície dos frutos em comparação com "Fruit wax" (cera comercial), com o intuito de se verificar o efeito dos diferentes tratamentos na composição química, física e físico-química dos mesmos. Utilizaram-se pêssegos 'Biuti' colhidos manualmente em 14/01/1999, ao atingirem o ponto de maturação fisiológica. Do lote colhido foram selecionados 120 frutos sendo os mesmos analisados quanto a perda de massa fresca, taxa respiratória, textura, sólidos solúveis totais, acidez total titulável e pH, a cada 3 dias. Os frutos receberam os tratamentos: Testemunha, "Fruit Wax", Fécula e Microemulsão. Os tratamentos "Fruit Wax" e "Microemulsão" proporcionaram melhor eficiência em relação à perda de massa fresca que os frutos dos tratamentos Testemunha e Fécula. Quanto à taxa de respiração, verificou-se picos da ordem de 40mg de CO2.kg-1.h-1 . Quanto aos açúcares, verificou-se que a sacarose foi o açúcar encontrado em maior quantidade, com apenas traços de glicose e frutose em algumas amostras. Quanto aos teores de sólidos solúveis totais, os frutos tratados com "Fruit Wax" apresentaram valores inferiores aos do tratamento Testemunha. O efeito da Microemulsão mostrou-se similar ao da cera "Fruit Wax" em todos os atributos e, superior ao dos tratamentos Testemunha e Fécula na redução da perda de massa fresca.
The main objective of this work was to prolong the shelf life of peaches at ambient conditions. Initially, the studies were to get a film forming of cassava starch and bee wax with similar properties of commercial waxes. The second pass was apply in the surface of the fruits, commercial wax (" Fruit wax") or film-forming of cassava starch and bee wax. The peaches of the variety 'Biuti' were picked in 14/01/1999 and 120 uniform fruits were scratched. The analyses were of loss of fresh mass, respiration, texture, total soluble solids (TSS), total acidity, and pH tested every 3 days during 12 days. At first, fruits were put into 0.3g/l of "Benomyl" in hot water (52ºC) during 2 minutes. Four treatments were made: Control, Fruit Wax, Film-forming of Cassava Starch and Film forming of Cassava Starch and Bee Wax. The fruits treated Fruit Wax and Film forming of Cassava Starch and Bee Wax showed improved efficiency in relation to loss of fresh mass to the Control and Film forming of Cassava Starch treatments. The respiration was measured to be in the order of 40mg de CO2.kg-1.h-1. Sugar profile verified that sucrose is a sugar found in larger quantities, and verified traces of glucose and fructose in some samples. Equally to total soluble solids, the Fruit Wax treatment decreased the values of sucrose compared with the Control. The use of Film forming of Cassava Starch and Bee Wax was better than the expectations, being very similar to the Fruit Wax treatment in all attributes. It was also superior to Control and Film forming of Cassava Starch with respect to loss of fresh mass.
Reference Key
oliveira2003foodps-colheita Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Marcelo Alvares de Oliveira;Marney Pascoli Cereda
Journal software - practice and experience
Year 2003
DOI
10.1590/S0101-20612003000400006
URL
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612003000400006
Keywords
peach postharvest foods and food supplytechnology (general)

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