Conservação de cenouras 'Brasília' tratadas com cera

Caron, Vanessa Cristina; Jacomino, Ângelo Pedro; Kluge, Ricardo Alfredo

doi:10.1590/s0102-05362003000400003

Cited by 8 publications

(8 citation statements)

References 7 publications

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“…Neste sentido, procurando-se alternativas de baixo custo que melhorem a conservação e apresentação de frutas, têm sido testados vários produtos que reduzam a transpiração, murchamento e enrugamento da casca que aumentem o brilho, como as ceras (Caron et al, 2003) e os biofilmes (Henrique & Cereda, 1999;Vicentini et al, 1999). Estudos realizados com frutos de goiaba e manga (Baldwin et.…”

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Uso de cera na conservação pós-colheita do caqui cv. Giombo

et al. 2008

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RESUMO-Este trabalho teve como objetivo avaliar a eficiência da cera de carnaúba na conservação pós-colheita do caqui cv. Giombo. Os tratamentos consistiram do tratamento-controle e rápida imersão nas soluções contendo 12,5; 25 e 50 % do produto comercial Meghwax ECF 100 ® , que é uma emulsão de cera de carnaúba não-iônica a 30 %. Após a secagem, os frutos foram armazenados a 4ºC ± 1ºC e 80 % de umidade relativa. As avaliações foram realizadas em intervalos de 15 dias de conservação em câmara fria, seguidos de 4 dias à temperatura de 20 ± 1ºC, simulando o período de comercialização. As variáveis analisadas foram: firmeza de polpa; sólidos solúveis; acidez titulável; pH; teor de ácido ascórbico, fenóis e perda de massa fresca. O uso de cera de carnaúba, independentemente da concentração utilizada, diminuiu a perda de massa dos frutos em até 7,8 % em armazenagem por 60 dias em câmara fria, seguido de quatro dias em temperatura ambiente. A imersão dos frutos em solução com 12,5% de cera foi eficiente na manutenção do teor de ácido ascórbico e da firmeza, prolongando o tempo de armazenamento por 6 dias. Com o decorrer do armazenamento, houve decréscimo da acidez e aumento do pH. Termos para indexação: Diospyrus kaki, pós-colheita, perda de massa. USE OF WAX IN 'GIOMBO' PERSIMMON COLD STOREDABSTRACT-This research had the objective of evaluating the efficiency of the "carnaúba" wax in post-harvest of persimmon fruits (Diospyros kaki), cv. Giombo. The treatments were the rapid immersion of fruits into solutions containing 12.5, 25 and 50 % of the commercial product Meghwax ECF 100®, being a 30 % non ionic emulsion of carnaúba wax. After drying, fruits were stored at 4 ºC and 80 % RH. Chemical and physical characteristics of the fruits were measured throughout sixty days, at fifteen day intervals, followed by a 4-day period at 20 ºC simulating commercialization periods. The pulp firmness, pH, soluble solids, titratable acidity, water loss, tannins and ascorbic acid contents were evaluated. The use of carnaúba wax, regardless of the concentration, diminished the loss of fresh mass of the fruits at up to 7.8 % during storage periods of 60 days under cold chamber conditions, followed by a 4-day period at 20 ºC. The immersion of the fruits into 12.5 % of wax solutions was efficient to reduce losses of ascorbic acid and pulp firmness, extending therefore the storage period in 6 days. Throughout the time and ripening of the fruits, reductions of the acidity and increases of pH were also observed in the current study.

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Uso de cera na conservação pós-colheita do caqui cv. Giombo

et al. 2008

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“…Solutions that are very basic may cause injuries on the cell walls, such as burns. Caron et al [12] also reported the emergence of stains on 'Brasília' carrots. These stains were caused by the application of carnauba coatings undiluted or in concentrations of 1:3 and 1:6, depending on the brand of coating used.…”

Section: Damage Evaluation With Microscope and Magnifiermentioning

confidence: 97%

Chitosan and Carnauba Wax Coatings Are Not Recommended for Yellow Carrots

et al. 2018

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The objective of this study was to evaluate the use of different concentrations of carnauba wax and chitosan edible coatings for commercial quality preservation of ‘Yellow Stone’ carrots. Seven treatments were tested: Chitosan at concentrations of 1%, 3%, and 5%; carnauba wax at concentrations of 0.5%, 1%, and 12%, and a control treatment, without coating application. Carrots were stored at 2 °C, 95–100% RH, for 30 days, and were evaluated on the day of application (day 0) and at 7, 15, and 30 days. Indices of brown stains, coloring, and light microscopy analysis were developed. The use of edible coatings for yellow carrots was not viable, regardless of the treatment used, and carnauba waxes caused more severe brown stains. Higher concentrations of carnauba wax caused damage of the carrot periderm, generating, in addition to the stains, deep depressions and superficial viscosity. Only the control treatment showed no degradation in appearance. Treatments with the highest index scores presented lower luminosity, lower b color values, and higher a color values, which showed that the brown stains impacted carrot appearance and, therefore, their visual quality. The results showed that coatings based on chitosan and carnauba wax are not recommended for yellow carrots, since they negatively affected appearance of the product, leaving them unmarketable.

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“…Intrinsic factors like morphological characteristics, maturity stage, surface bruises, and surface to volume ratio and extrinsic like RH, temperature, and atmospheric pressure have direct impact on transpiration rate of fresh produce (Caleb et al, 2013;Chourasia et al, 2005). High transpiration rate affects the product appearance like wrinkling and altering the texture of its skin (Caron et al, 2003;Sousa-Gallagher et al, 2013). empirical model for designing a packaging system of black carrot.…”

Section: Introductionmentioning

confidence: 99%

Modelling the impact of relative humidity and storage temperature on transpiration rate of black carrot

Singla

Kaur

Kumar

et al. 2021

J. Food Process. Preserv.

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Quality of high metabolic produce like fresh black carrot was significantly influenced by transpiration rate during post-harvest storage. The transpiration rate (TR) of black carrot was estimated to design an optimum storage conditions in order to retain quality parameters to maximum extent. Therefore, the present experiment was planned to quantify the impact of two factors of three levels, that is, relative humidity (65%,

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Conservação de cenouras 'Brasília' tratadas com cera

Cited by 8 publications

References 7 publications

Uso de cera na conservação pós-colheita do caqui cv. Giombo

Uso de cera na conservação pós-colheita do caqui cv. Giombo

Chitosan and Carnauba Wax Coatings Are Not Recommended for Yellow Carrots

Modelling the impact of relative humidity and storage temperature on transpiration rate of black carrot

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