Starch edible coating of papaya: effect on sensory characteristics

Abstract

The coating of papayas with Cassava Starch (CS) and carboxymethyl starch (CMS) is an alternative to extend the shelf life of these fruits. This study evaluated the effect of the three different levels of CS and CMS (1, 3, and 5%) on sensory characteristics of papayas during storage. Nine selected and trained assessors evaluated 13 sensory attributes using the Multiple Comparison Test. The appearance and flavor attributes of the papayas treated with CS and CMS were compared to the control or reference sample (R - fruit without coating) using a nine-point scale, which varied from 1: less intense than R; 5: equal to R; 9: more intense than R. The samples were coded with three digit numbers and evaluated with repetition by a panel of assessors. In general, appearance was more affected by the coatings than flavor. Fruits coated with 3 and 5% of both coatings kept the green color longer than the other coating’s concentrations, and at 5% the color of the fruits was less uniform on the last evaluation day. The 3 and 5% CS coating gave greater brightness to the fruits. 5% CMS favored the presence of fungi and damaged the fruit surface at the 14th day of storage. The CS coating at 5% presented peeled surface during all experimental time. Changes in fruits’ flavor were perceived at the 12th and 14th days of storage. A less characteristic flavor and a bitter taste were noticed in the fruits coated with CS and CMS at 5% at the 12th day of storage.

Influence of Mineral Particle Films and Biomaterials on Guava Fruits and Implications for the Oviposition of Anastrepha obliqua (Macquart) (Diptera: Tephritidae)

“…The exceptions were for potato starch, applied at a concentration of 200 g L −1 , which reduced the oviposition of flies in the bioassays of choice and non-choice, and cassava starch in the choice bioassay at the two concentrations tested. Several studies have been conducted with particle films based on edible biomaterials, such as starches, for post-harvest protection of fruits [ 72 , 73 , 74 , 75 ].…”

“…However, further studies in the laboratory and field should be conducted because with increased concentrations, the starch base films became brittle, exposing the fruit to flies. This is a common result, particularly in treatments with higher concentrations of this product [ 74 , 75 ].…”

Post-harvest quality of papaya coated with polivinilic alcohol and maize starch

“…Starch coatings have been used neat or blended with others polymers to coat fruits, including avocado (Coutinho et al, 2015), papaya (Castricini;Coneglian;Deliza, 2012), and guava (Coelho et al, 2017). Starch-based coatings are flexible, non-toxic to human health, biodegradable, flavorless, odorless and colorless, and virtually water-impermeable (Rodrigues et al, 2020).…”

AVALIAÇÃO DE COBERTURAS COMESTÍVEIS PARA CONSERVAÇÃO DE PIMENTA-BIQUINHO (Capsicum chinense JACQ.)

“…Dentre as técnicas pós-colheita podese citar o uso de coberturas denominadas comestíveis ou biofilmes comestíveis ou ainda revestimentos comestíveis, bastante exploradas no revestimento de hortaliças frescas e frutas com o objetivo de melhorar ou substituir algumas características apresentadas pelas camadas da epiderme natural. Essas coberturas funcionam como barreira às trocas gasosas e à perda de água e protegem os produtos da degradação física, química e biológica resultando em extensão da vida de prateleira das hortaliças e frutas (Fakhouri et al, 2007;Morgado et al, 2008;Amariz et al, 2010;Castricini et al, 2012;Pinheiro, 2012;Oliveira & Cereda, 2003 & Oliveira;Santos, 2015). Esse aumento no interesse por coberturas comestíveis biodegradáveis (cera de carnaúba, fécula de mandioca, gelatina, pectina e outros) está pautado na demanda da sociedade por alimentos de qualidade, na preocupação ambiental com descarte de materiais não renováveis e na oportunidade para se criar novos mercados de matérias-primas biodegradáveis, de baixo custo, resistente, transparente e que atua como barreira à perda de água, tornando hortaliças e frutas comercialmente atrativas ao proporcionar mais brilho para a superfície e, não sendo tóxica, pode ser consumida.…”