Uso de quitosana e embalagem plástica na conservação pós-colheita de pêssegos 'Douradão'

Santos, Carlos A.; Castro, Josalba Vidigal de; Picoli, Andressa Araujo; Rolim, Glauco de Souza

doi:10.1590/s0100-29452008000100017

Cited by 19 publications

(19 citation statements)

References 11 publications

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“…Portanto, era esperado que os recobrimentos tivessem pouca interferência nesta variável. Santos et al (2008) avaliando pêssegos 'Douradão' recobertos com quitosana 1%, verificaram que esta não reduziu a perda de massa fresca, ocorrendo as maiores perdas mesmo quando comparado ao controle. Segundo Banks et al, (1993) a perda de massa fresca deve ser estudada em conjunto com outras características para a avaliação do processo de amadurecimento, pois a barreira à saída de água também pode impedir a troca de gases, bloqueando com isso o processo de amadurecimento e conduzindo à anaerobiose das frutas.…”

Section: Resultsunclassified

Recobrimento de goiabas com filmes proteicos e de quitosana

Cerqueira¹,

Jacomino²,

Sasaki³

et al. 2011

Bragantia

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ResumoEste trabalho teve como objetivo determinar o efeito de recobrimentos proteicos e de quitosana na conservação de goiabas 'Kumagai'. Utilizaram-se recobrimentos de quitosana com e sem glicerol (1:1) nas concentrações de 2%, 4% e 6%, concentrado proteico de soro de leite (CPSL) com glicerol (1:1) nas concentrações de 6% e 8% e glúten com glicerol (1:1) a 10% e 12%. Os recobrimentos foram aplicados por imersão das goiabas nas soluções por 10 segundos e posterior à secagem em temperatura ambiente com ventilação forçada. Em seguida as frutas foram armazenadas em condição ambiente (22±2 ºC e 70±5% UR) durante oito dias. O tratamento com quitosana 6% sem glicerol impediu o amadurecimento das frutas, odor alcoólico no oitavo dia. Com exceção do tratamento com quitosana a 6%, nos tratamentos os efeitos foram semelhantes e não alteraram o tempo de conservação das goiabas.Palavras-chave: Psidium guajava, pós-colheita, coberturas comestíveis, polissacarídeos, glúten, soro de leite. Protein and chitosan coatings on guavas AbstractThe objective of this study was to evaluate the effects of chitosan and protein coatings on the conservation of 'Kumagai' guavas. Chitosan coatings with and without glycerol (1:1) at 2; 4 and 6% concentrations, whey protein concentrate (WPC) coatings with glycerol (1:1) at 6 and 8% concentrations and gluten with glycerol coatings (1:1) at 10 and 12% concentrations were used. Coatings were applied by dipping guavas in the solutions for 10 seconds and dried at room temperature in a forced air circulation chamber. Subsequently, fruit were stored at room temperature (22±2 ºC and 70±5%RH) for 8 days. Chitosan coating at 6% without glycerol prevented fruit ripening and fruit gave off an alcoholic smell on the 8 th day. Apart from the chitosan coating at 6%, the other treatments caused similar responses when compared to control group within the fruit conservation period considered.

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Section: Resultsunclassified

Recobrimento de goiabas com filmes proteicos e de quitosana

Cerqueira¹,

Jacomino²,

Sasaki³

et al. 2011

Bragantia

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“…Among the methods of postharvest preservation, coatings and toppings are used on fruits in order to extend their preservation associated or not with the use of low temperatures. Temperature is probably the most important factor that affects the storage period of fruits and vegetables, because it regulates the rates of all physiological and biochemical processes (SANTOS et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Biodegradable coatings on the postharvest of blackberry stored under refrigeration

Oliveira¹,

Rosa²,

Kwiatkowski³

et al. 2013

Rev. Ciênc. Agron.

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-Blackberry is a notable fruit due to bioactive compounds. However it has a fragile structure, which reduces the consumption in natura. The aim of this study was to evaluate the physical and chemical quality of the cv. Tupy blackberry fruits, produced in an organic system, and coated with emulsions based on cassava starch and water kefir grains stored under refrigeration. The fruits were divided into three groups: a control (T1) and two treatments with coatings. The coatings used were: cassava starch solution 2.5% (T2); water kefir grains at 20% (T3). The fruits of the three treatments were stored at 10 ± 2 °C and RH 85 ± 3%, and were evaluated every three days for 12 days period. It was determined: weight loss, firmness, pH, titratable acid, soluble solids, ratio, anthocyanins and decay incidence. The results for the chemical features showed statistical differences (p>0.05) except for the pH value at the end of the storage. There were differences between crop for all parameters. During the storage period, the anthocyanin content increased on the 2008 crop and reduced on the fruits of 2009. To reduce the decay incidence it is recommended to use the coating with kefir grains. These fruits can be consumed until the third day of storage at 10 °C.

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“…Additionally, the acidity of the chitosan coating solution could produce damage on the fruit surface (ASSIS; ALVES, 2002, p. 5). Hojo, Durigan and Hojo (2011) and Santos et al (2008) found that the increasing weight loss during storage of lychees and peaches was produced by the chemical reagents found in the commercial chitosan formulation as well as on the coating additives. However, most of researchers conclude that chitosan coating applications reduce the weight loss of food (JIANG;FENG;LI, 2012;PARK et al, 2005).…”

Section: Weight Lossmentioning

confidence: 99%

“…However, others studies reported the total acidity reduction on the coated fruits during storage due to the fruit ripening what caused a organic acid consumption on the respiration (DANIELI et al, 2002), for example using coatings on blueberries, strawberries, apples and lychees (DUAN et al, 2011;HAN et al, 2005;HOJO;DURIGAN;HOJO, 2011;SANTOS et al, 2008 ).…”

Section: Titratable Aciditymentioning

confidence: 99%

Effect of chitosan coatings on the quality of persimmon under commercial storage conditions.

Rios

Bohórquez

2017

Braz. J. Food Res.

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The chitosan coating effectiveness for enhancing the shelf life and retaining the carotenoids content of persimmons under commercial storage was investigated. Persimmons (Diospyros kaki L.) var. "Kyoto" were disinfected, immersed, drained, dried at room temperature, packaged and stored in a controlled temperature chamber. Physical and chemical properties were measured. The coating application reduced significantly the hue angle values compared with the control which suggests a slight ripening by the coating effect. Finally, the analysis of the carotenoid concentration for the five specific carotenoids determined that the β-cryptoxanthin was the most abundant pigment and it was not significantly differences during the storage and coating application. The storage time did not influence the carotenoid content for uncoated samples excluding the α-carotene analysis. The chitosan coating influenced on the lutein and zeaxanthin concentration during the last storage and on the α-carotene and β-carotene concentration for some cases.

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Uso de quitosana e embalagem plástica na conservação pós-colheita de pêssegos 'Douradão'

Cited by 19 publications

References 11 publications

Recobrimento de goiabas com filmes proteicos e de quitosana

Recobrimento de goiabas com filmes proteicos e de quitosana

Biodegradable coatings on the postharvest of blackberry stored under refrigeration

Effect of chitosan coatings on the quality of persimmon under commercial storage conditions.

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