Application of tamarind seed starch as edible coating in the post-harvest quality of grapes ‘Isabel’ (Vitis labrusca × Vitis vinifera L.)

Abstract

The Isabel grape (Vitis labrusca × Vitis vinifera L.) is the most produced grape in Brazil, however, it has a short postharvest period due to rapid degradation during storage. The use of coating has been an alternative to prolong the shelf-life of fruits. The objective of this work was to evaluate the postharvest quality of 'Isabel' grapes coated with tamarind (Tamarindus indica L.) seed starch. The experimental design was completely randomized with five treatments with edible coating based on tamarind seed starch, at concentrations of 0, 0.5, 1, 1.5 and 2% and five replications. The grapes were immersed in the solutions with different concentrations and stored in B.O.D. at 12 ± 2 ° C and 85 ± 5% relative humidity for 12 days. Weight loss, color, pH, soluble solids, total titratable acidity, relationship between soluble solids and acidity, anthocyanins, flavonoids and vitamin C were evaluated. The 2% coating of tamarind seed starch was the most efficient, providing shelf life in 12-day grapes when stored at 12 ± 2 ° C and 85 ± 5% RH, and maintaining the main quality aspects, with higher SS / TA ratio and vitamin C.

Tamarind (Tamarindus indica L.): Source of Ideas Behind the Semarang Batik Motifs to Strengthen Local Cultural Identity

“…Likewise, the seeds have the potential to be a natural immunomodulators in functional foods (Zhang et al, 2021). Sour seed starch solution at a concentration of 2% was reported to be able to give grapes a shelf life of 12 days when stored at 12 ± two °C and 85 ± 5% RH and retain vitamin C (Santos et al, 2020). In addition, tamarind seeds can also be a source of valuable nutrients such as protein (containing large amounts of essential amino acids), essential fatty acids, and minerals which are recognized as ad-ditives to develop perfectly balanced functional foods (Bagul, Sonawane, & Arya, 2018).…”