Pepino japonês (Cucumis sativus L.) submetido ao tratamento com fécula de mandioca

Reis, Kelen Cristina dos; Elias, Heloísa Helena de Siqueira; Lima, Luiz Carlos de Oliveira; Silva, José Daniel; Pereira, J. R. D.

doi:10.1590/s1413-70542006000300015

Cited by 18 publications

(11 citation statements)

References 4 publications

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“…Notwithstanding, as the starch concentration increased, probably a greater moisture was maintained around the fruits, consequently there was less movement of water from the product to the environment and lower fresh weight losses (Guadarrama & Peña, 2013). Similar results were observed by Reis et al (2006) in studies on the useful life of cucumber (Cucumis sativus L.) using the same type of coating. Silva et al (2014) also found that the lowest concentration of yam starch used (2%) resulted in higher weight loss for Hawaii papaya fruits after 21 days of storage, associating this result with the variation in the coating permeability over time.…”

Section: Resultssupporting

confidence: 85%

Physical quality of 'Palmer' mango coated with cassava starch

Costa¹,

Costa²,

Neto³

et al. 2016

Científica

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The objective of this study was to evaluate changes in the physical attributes of 'Palmer' mango coated with cassava starch biofilm. The fruits were selected, washed, sanitized and coated with the biofilm in the concentrations of 1%, 2% and 3% starch, except for the control (0%), being subsequently stored at 10 ± 0.5 °C and 60% relative humidity for 20 days. Assessments were made every five days to check weight loss, length and diameter, fruit firmness, solute leakage and color of the peel and pulp. The experiment was conducted in a completely randomized design in a factorial 4x5 (coating concentrations x storage periods), with four replications. The results were submitted to analysis of variance and comparison of means by Tukey test at 5% probability. The cassava starch coating was characterized as a good alternative for maintaining the postharvest quality of the 'Palmer' mango in the concentrations from 2%, since it reduced the weight loss of the fruits and kept higher the firmness values, also being efficient in delaying the development of fruit peel color.Additional keywords: biofilm; Mangifera indica L.; postharvest quality. ResumoObjetivou-se com este trabalho avaliar alterações de atributos físicos da manga 'Palmer' revestida com biofilme de fécula de mandioca. Os frutos foram selecionados, lavados, sanitizados e revestidos com o biofilme nas concentrações de 1%, 2% e 3% de fécula, com exceção do controle (0%); em seguida, foram armazenados a 10 ± 0,5 ºC e 60% de umidade relativa, por 20 dias. A cada cinco dias, foram realizadas avaliações de perda de massa, comprimento e diâmetro, firmeza do fruto, extravasamento de solutos e cor da casca e da polpa. O experimento foi conduzido em delineamento experimental inteiramente casualizado, em esquema fatorial 4x5 (concentrações de revestimento x períodos de armazenamento), em quatro repetições. Os resultados foram submetidos à análise de variância, e a comparação das médias, pelo teste de Tukey, a 5% de probabilidade. O revestimento à base de fécula de mandioca caracterizou-se como uma boa alternativa para manter a qualidade pós-colheita da manga 'Palmer' na concentração a partir de 2%, uma vez que reduziu a perda de massa dos frutos e manteve maiores os valores de firmeza, sendo eficiente também no retardo do desenvolvimento da coloração da casca dos frutos.Palavras-chave adicionais: biofilme; Mangifera indica L.; qualidade pós-colheita.

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Section: Resultssupporting

confidence: 85%

Physical quality of 'Palmer' mango coated with cassava starch

Costa¹,

Costa²,

Neto³

et al. 2016

Científica

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“…According to [24], coating causes a higher gloss on the surface of fruit peels. The results in this experiment are in accordance with researched by [25], who studied cucumber coated with cassava starch, and contrary [26], who studied okra coated with gelatin and chloride, and tomatoes coated with pectin.…”

Section: Resultssupporting

confidence: 92%

Conservation of "Paluma" guavas coated with cassava starch and pectin

Quirino

Costa

Neto

et al. 2018

DYNA

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This study was to evaluate the post-harvest conservation of "Paluma" guavas coated with cassava starch and pectin. The selected and disinfected fruit samples were coated with cassava starch or pectin at concentrations of 0 (control), 2, 4 and 6%. Then, fruits were stored at room temperature (25 ± 1.0°C) for 12 days. Every three days, evaluations of mass loss, length, diameter, color of peel and pulp, pulp firmness, total soluble solids, pH and vitamin C content were held. The experiment was completely randomized in a 4 x 5 factorial design with four concentrations of the solutions and five storage periods with three replications. The results showed that cassava starch and pectinbased coatings can be an alternative for maintaining the post-harvest quality of "Paluma" guavas. Concentrations of 4 and 6% of both types of coating provided good results regarding the retention of some attributes. The cassava starch kept the fruits brighter compared to fruits coated with pectin.Keywords: edible coatings; fruits properties; Psidium guajava L.; ripening; storage.Conservación de las guayabas "Paluma" recubiertas con almidón de yuca y pectina Resumen Este estudio evaluó la conservación post-cosecha de guayabas "Paluma" recubiertas con almidón de yuca y pectina. Las muestras de frutos seleccionadas y desinfectadas, fueron recubiertas con almidón de yuca o pectina a concentraciones de 0 (control), 2, 4 y 6%. Los frutos se almacenaron a 25 ± 1,0 ° C durante 12 días. Cada tres días se realizaron evaluaciones de pérdida de masa, longitud, diámetro, color de piel y pulpa, firmeza de pulpa, sólidos solubles totales, pH y contenido de vitamina C. El experimento fue completamente al azar en un diseño factorial 4 x 5 con cuatro concentraciones de las soluciones y cinco periodos de almacenamiento con tres repeticiones. Los resultados mostraron que los revestimientos a base de almidón de yuca y pectina pueden ser una alternativa para mantener la calidad post-cosecha de las guayabas "Paluma". Las concentraciones de 4 y 6% de ambos tipos de revestimiento proporcionaron buenos resultados con respecto a la retención de algunos atributos. El almidón de yuca mantuvo las frutas más brillantes en comparación con las frutas cubiertas con pectina.Palabras clave: recubrimientos comestibles; propiedades de las frutas; Psidium guajava L.; madurez; almacenamiento.

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“…Several studies have aimed to investigate the extension of the shelf life of papaya considering that it perishes after harvest, and some of them focused on the application of Modified Atmosphere (MA). This technique was used in beets (ARRUDA et al, 2004), formosa papaya (PEREIRA et al, 2006), cucumbers (REIS et al, 2006), grapes , (HOA;DUCAMP, 2008), and minimally processed pear (BOTREL et al, 2010) with satisfactory results. The effects of MA can be achieved using Cassava Starch coatings (CS) and modified starch Carboxymethyl (CMS), which are natural and nontoxic products and can be consumed together with the fruit without causing any food poisoning problems (HENRIQUE; EVANGELISTA, 2006).…”

Section: Introductionmentioning

confidence: 99%

Starch edible coating of papaya: effect on sensory characteristics

2012

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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.

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Pepino japonês (Cucumis sativus L.) submetido ao tratamento com fécula de mandioca

Cited by 18 publications

References 4 publications

Physical quality of 'Palmer' mango coated with cassava starch

Physical quality of 'Palmer' mango coated with cassava starch

Conservation of "Paluma" guavas coated with cassava starch and pectin

Starch edible coating of papaya: effect on sensory characteristics

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