Shelf life extension of peach palm heart packed in different plastic packages

Abstract

Peach palm heart (Bactris gasipaes) is a highly perishable product and, therefore, studies on extending its shelf life are quite necessary. Considering the high demand of this vegetable, this study aimed to evaluate the influence of using different plastic packages in order to extend the shelf life of the peach palm heart in natura. Stipes were collected from plants grown on family farms located in the municipality of Seropédica-RJ. Stipes were peeled, sanitized and packed at the Post-harvest Laboratory in Universidade Federal Rural do Rio de Janeiro (UFRRJ). In this experiment, the following treatments were applied: a control without package (C), unperforated polyethylene bag (UPB), perforated polyethylene bag (PPB), microperforated polyethylene bag (MPPB), and styrofoam tray + plastic film (STPF). The material was stored in a cold chamber under controlled temperature (5±2oC) for 24 days and then at room temperature (28±2oC) on the 25th day. Physical, chemical and visual evaluations were carried out for 25 days, with samples submitted to evaluations at 0 (initial characterization), 4, 8, 12, 16, 20, 24 and 25 days of storage. Microbiological evaluations were performed for 18 days, with samples submitted to evaluations at 0, 8, and 16 days of storage. The results indicate that using plastic package combined with refrigeration was efficient in extending the shelf life of in natura peach palm hearts, by reducing fresh mass loss, maintaining visual quality and reducing sample contamination. The PPB, UPB and MPPB packages showed good performance considering the shelf life extension of the packed vegetable. Thus, we recommend the acquisition of cheaper packages, so that smallholder farmers could obtain higher profitability.

Kinetics of drying Bactris gasipaes Kunth sub-products: comparison of mathematical models

“…In addition, official data show that the heart of palm generates approximately 478,751.39 t of waste per year (Instituto Nacional de Preinversión, 2014), which could be used in other applications. The residue obtained has a high content of dietary fiber; however, due to its high humidity, it is a highly perishable product and, therefore, studies on extending its shelf life are reasonably necessary (Ribeiro et al, 2021), so drying is an alternative to increase its useful life.…”