The use of edible coatings has been extensively explored for coating fruits and vegetables to minimize moisture loss and reduce respiration rates, and giving bright and attractive appearance. The objective of this study was to evaluate the mango postharvest quality of 'Tommy Atkins' organic, coated with cassava starch and corn starch enriched with Spirulina platensis. The experiment was conducted in a completely randomized design in split plot in time, having in the plots biofilms (B), and the subplots, the sampling throughout the storage time. Biofilms (B) were: B1 (without coating); B2 (3% of cassava starch); B3 (3% corn starch); B4 (3% Spirulina powder); B5 (3% starch plus 3% Spirulina powder cassava) and B6 (3% cornstarch plus 3% Spirulina powder). The fruits were stored at 10 °C and 63% RH, where they remained for 0, 3, 6, 9 and 12 days, each range, plus a day to 21.2 °C and 51% RH. The B5 coating showed an increase in soluble solids (SS) until the eighth day and subsequent reduction with storage breakthrough. The fresh weight loss variables (PMF) and flesh firmness decreased their values with storage advancement in all treatments. However, it was concluded through research that the treatment was more efficient was the B6, which provided an increase in soluble solids at around 30%, 15 N flesh firmness and loss of weight less than 4% at the end storage and a higher content of vitamin C (25 mg 100 g -1 ) to 11 days of storage.Additional keywords: edible films; Mangifera indica L.; microalgae ; storage. ResumoO uso de películas comestíveis tem sido bastante explorado para revestimento de frutas e hortaliças, visando a minimizar a perda de umidade e a reduzir as taxas de respiração, além de conferir aparência brilhante e atraente. O objetivo do trabalho foi avaliar a qualidade pós-colheita de manga 'Tommy Atkins' orgânica, recoberta com fécula de mandioca e amido de milho, enriquecidos com Spirulina platensis marca Tamanduá®. O experimento foi instalado em delineamento inteiramente ao acaso, em esquema de parcelas subdivididas no tempo, tendo-se nas parcelas os biofilmes (B), e nas subparcelas, as amostragens ao longo do tempo de armazenamento. Os biofilmes (B) foram: B1 (sem recobrimento); B2 (3% de fécula de mandioca); B3 (3% de amido de milho); B4 (3% de Spirulina em pó); B5 (3% de fécula de mandioca mais 3% de Spirulina em pó), e B6 (3% de amido de milho mais 3% de Spirulina em pó). Os frutos foram armazenados a 10 o C e 63% de UR, permanecendo nestas condições durante 0; 3; 6; 9 e 12 dias, sendo cada intervalo acrescido de um dia a 21,2 °C e 51% de UR. O recobrimento B5 (3% de fécula de mandioca mais 3% de Spirulina platensis em pó) proporcionou aumento nos teores de sólidos solúveis (SS) até o oitavo dia e posterior redução com o avanço do armazenamento. As variáveis de perda de massa fresca (PMF) e firmeza de polpa reduziram seus valores com o avanço do armazenamento, em todos os tratamentos. O biofilme B6 (3% de amido de milho mais 3% de Spirulina platensis em pó) proporcionou aumento nos sólidos solúvei...

The effect of coatings with different concentrations of tamarind seed starch associated with pomegranate seed oil in ‘Paluma’ guava was investigated in the present work. The fruits were harvested from an orchard in the morning, packed in containers previously lined with paper, and transported to a laboratory, where they were selected, washed, sanitized, and separated at random for the application of each treatment. The experiment design used was completely randomized, in the 6 × 6 factorial scheme, six coatings and six evaluation periods, with 3 replicates made up of 2 fruits. The treatments were: T1 (control or reference sample), without coating; T2 (0.24 mL of pomegranate seed oil/mL of coating); T3 (2% tamarind starch); T4 (1% tamarind starch); T5 (2% of tamarind starch); T6 (3% tamarind starch), T4, T5 and T6 were associated with 0.24 mL/mL of the pomegranate seed oil. The treatments were applied under immersion of the fruits in the solutions and then stored in a refrigerated chamber at 10±2 °C and 80±5% RH, and the evaluations were performed at intervals of 3 days to 12 days of storage. Due to the maintenance of the quality of the fruits, and without sufficient material, it was decided to extend storage time until the 21 days. Thus, the analyses were performed at 0, 3, 6, 9, 12 and 21 days with evaluations at 0, 3, 6, 9, 12, and 21 days. The T6 treatment (3% tamarind starch + 0.24 mL/mL pomegranate seed oil) was more efficient regarding luminosity (L*) of the fruits and delaying color development , expressed by the values of C*, also showing the higher retention in the loss of firmness, lower mass loss and lower soluble solids content, suggesting that this treatment possibly inhibited the degradation of polysaccharides, delaying the ripening process of the fruits.

It is very challenging to the quality of the papaya culture’s fruits (Carica papaya L.) after the crop, especially due to their significance to the international market, that is, their elevated exportation demands. The purpose of this work was the application of biodegradable coatings composed of Scenedesmus sp. and Chlorella sp. associated or not with pomegranate seed oil in ‘Golden’ papaya and to evaluate their effect in the conservation powder-crop. The installation of the experiment was carried out in a completely randomized design, with a 6 x 6 factorial outline, that is, six concentrations (C: control; SO: 0.5% of Scenedesmus sp. + 0.3% of pomegranate seed oil; S: 0.5% of Scenedesmus sp.; CO: 0.5% of Chlorella sp. + 0.3% of pomegranate seed oil; CH: 0.5% of Chlorella sp.; O: 0.3% of pomegranate seed oil) and six evaluation periods (0, 3, 6, 9, 12, and 15 days), stored at a temperature of 18±2 °C with 60±5% RH with three repetitions of two fruits per portion. The use of coverings composed of Scenedesmus sp. and Chlorella sp. in association or not with pomegranate seed oil was proven efficient in the reduction of the breathing tax of ‘Golden’ papaya, delaying the ripening process, and therefore representing a promising alternative for these fruits’ powder-crop conservation. The coating composed of 0.5% of Chlorella sp. + 0.3% of pomegranate seed oil (CO) provided a better powder-crop conservation of ‘Golden’ papaya during 15 days of storage.

Resumo: O beneficiamento do abacaxi para fins industriais produz um grande volume de rejeitos, que têm potencial energético e podem ser aproveitados gerando produtos com valor agregado. O objetivo deste trabalho foi estudar o processo de enriquecimento nutricional dos resíduos de abacaxi (casca e coroa), com a utilização da levedura Saccharomyces cerevisiae, através do processo de fermentação semissólida, avaliando a concentração inicial de leveduras e temperatura de fermentação sobre o teor proteico. A fermentação foi realizada em biorreatores de bandejas com circulação de ar, contendo 1000 g do resíduo, com 4,65% de levedura, a temperatura de 38 °C, por um período de 48 h de onde foram retiradas sete amostras a cada 8 h e levadas à estufa com temperatura de 55 °C, sendo ao fim da fermentação trituradas em moinho de facas. A fermentação semissólida utilizando o resíduo de abacaxi demonstrou que o microrganismo cresceu e aumentou o teor de proteína do resíduo em função do tempo em que o mesmo permaneceu em temperatura controlada, mostrando-se viável para alimentação animal. Palavras-chave: Saccharomyces cerevisiae; Fermentação semissólida; Resíduos agroindustriais.Abstract: Pineapple processing for industrial purposes produces a large volume of waste, which have energy potential and can be leveraged to generate value-added products. The objective of this work was to study the nutritional enrichment process pineapple residues (bark and crown), with the use of the yeast Saccharomyces cerevisiae, through the process of fermentation semisolid, evaluating the initial concentration of yeast and fermentation temperature on the protein content. Fermentation was carried out in trays, bioreactors with air circulation containing 1000 g of residue, with 4.65% of yeast, the temperature of 38 °C, for a period of 48 h where seven samples were taken every 8 h and taken the greenhouse with a temperature of 55 °C, being the end of fermentation pounded into knife mill. Semisolid fermentation using the pineapple residue showed that the microorganism grew and increased the protein content of the residue in function of time in which the same remained in controlled temperature, showing up for animal feed.

No abstract

Spirulina platensis é uma microalga rica em proteínas que apresenta composição apropriada para utilização como complemento alimentar.. O objetivo deste trabalho foi avaliar diferentes concentrações de Spirulina platensis como revestimento biodegradável na conservação pós-colheita de goiaba 'Paluma' sob armazenamento refrigerado e ambiente. O ensaio foi desenvolvido na Universidade Federal de Campina Grande, Centro de Ciências e Tecnologia Agroalimentar e instalado em delineamento inteiramente casualizado, em esquema fatorial 2 x 4 x 5, utilizando dois tipos armazenamento (a 10 ± 2°C, com 85±5%UR e a 24 ± 2°C, com 85±5% UR), quatro concentrações da microalga (0%, 1%, 2% e 3%) e cinco períodos de avaliação (0, 3, 6, 9 e 12 dias). Os resultados mostraram que os revestimentos com Spirulina platensis foram eficientes no retardo da perda de massa nos frutos em ambas as temperaturas de armazenamento, sendo o tratamento T2, que se refere a concentração de 1% a 10±2°C o mais eficiente, proporcionando as menores perdas quando comparado a testemunha. Quanto às demais características de qualidade do fruto não foram observadas influências significativas dos revestimentos.

No abstract

The use of biodegradable coatings to conserve fruits and vegetables stands out in the food industry. This study aims to evaluate the postharvest quality of papaya Formosa 'Tainung 01' submitted to different coating formulations, to establish the one that best maintains the postharvest quality. The fruits, distributed in a completely randomized design, received the coatings composed of aqueous solution of agar and pomegranate seed oil in the following compositions (with 6 treatments and 5 replicates): T1: 0.5% agar and 0.1 mL/L oil; T2: 1.0% agar and 0.2 mL/L oil; T3: 1.5% agar and 0.3 mL/L oil; T4: 2.0% agar and 0.4 mL/L of oil; T5: 2.5% of agar and 0.5 mL/L of oil; and T6: Control, uncoated. The experiment lasted ten days packing at 17.5 ± 0.6 °C and 55 ± 3, 2% RH. T4 provided better conservation of the quality attributes in papaya. Fruits in this treatment showed higher vitamin C content, higher soluble solids and total sugars, and lower titratable acidity, important characteristics for product acceptance. Besides, T4 better conserved the green (external) color of the fruits, while fruits submitted to the other treatments acquired a yellowish coloration.Practical Application: Edible coating based on agar and pomegranate seed oil for postharvest conservation.