Conservação pós-colheita de berinjela com revestimentos de fécula de mandioca ou filme de PVC

Souza, Pahlevi Augusto de; Aroucha, Édna Maria Mendes; Souza, Aline Ed de; Costa, Andréa Rfc da; Ferreira, Gilvania de Souza; Neto, Francisco Bezerra

doi:10.1590/s0102-05362009000200020

Cited by 11 publications

(8 citation statements)

References 14 publications

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“…Souza et al (2009) studied eggplant with an edible coating of cassava starch and did not find significant differences in the amount of soluble solids between the treatment and control groups.…”

Section: Resultsmentioning

confidence: 94%

Application of edible coating with starch and carvacrol in minimally processed pumpkin

et al. 2016

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The present study evaluated the effect of an edible coating of cassava starch and carvacrol in minimally processed pumpkin (MPP). The minimal inhibitory concentration (MIC) of carvacrol against Escherichia coli, Salmonella enterica serotype Typhimurium, Aeromonas hydrophila, and Staphylococcus aureus was determined. The edible coating that contained carvacrol at the MIC and 2 × MIC was applied to MPP, and effects were evaluated with regard to the survival of experimentally inoculated bacteria and autochthonous microflora in MPP. Total titratable acidity, pH, weight loss, and soluble solids over 7 days of storage under refrigeration was also analyzed. MIC of carvacrol was 312 μg/ml. Carvacrol at the MIC reduced the counts of E. coli and S. Typhimurium by approximately 5 log CFU/g. A. hydrophila was reduced by approximately 8 log CFU/g, and S. aureus was reduced by approximately 2 log CFU/g on the seventh day of storage. Carvacrol at the 2 × MIC completely inhibited all isolates on the first day of Storage. coliforms at 35°C and 45°C were not detected (< 3 MPN/g) with either treatment on all days of shelf life. The treatment groups exhibited a reduction of approximately 2 log CFU/g in psychrotrophic counts compared with controls on the last day of storage. Yeast and mold were not detected with either treatment over the same period. The addition of carvacrol did not affect total titratable acidity, pH, or soluble solids and improved weight loss. The edible coating of cassava starch with carvacrol may be an interesting approach to improve the safety and microbiological quality of MPP.

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Section: Resultsmentioning

confidence: 94%

Application of edible coating with starch and carvacrol in minimally processed pumpkin

et al. 2016

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“…The application of ceramide lessens CI symptoms in pepper fruits stored at 4 °C, delays the degradation of chlorophylls and soluble proteins, suppresses the accumulation of MDA by maintaining the integrity of the cell membrane, and enhances the activity of the antioxidant enzymes POD, CAT, and APX [ 144 ]. Chitosan-based coatings were also observed to improve the shelf life of cucumbers [ 145 , 146 ], zucchini [ 121 ], bell peppers, [ 147 , 148 , 149 , 150 ] eggplants [ 151 ] and sponge gourds [ 152 ].…”

Section: Postharvest Treatments That Reduce Oxidative Stress and Cmentioning

confidence: 99%

Oxidative Stress Associated with Chilling Injury in Immature Fruit: Postharvest Technological and Biotechnological Solutions

Valenzuela

Manzano

Palma

et al. 2017

IJMS

112

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Immature, vegetable-like fruits are produced by crops of great economic importance, including cucumbers, zucchini, eggplants and bell peppers, among others. Because of their high respiration rates, associated with high rates of dehydration and metabolism, and their susceptibility to chilling injury (CI), vegetable fruits are highly perishable commodities, requiring particular storage conditions to avoid postharvest losses. This review focuses on the oxidative stress that affects the postharvest quality of vegetable fruits under chilling storage. We define the physiological and biochemical factors that are associated with the oxidative stress and the development of CI symptoms in these commodities, and discuss the different physical, chemical and biotechnological approaches that have been proposed to reduce oxidative stress while enhancing the chilling tolerance of vegetable fruits.

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“…No tratamento a 3% de revestimento alcançou-se seu menor valor (175,93 mg.100g -1 ) no nono dia de armazenamento (Tabela 1), provavelmente uma maior concentração de alginato de sódio pode ter influenciado na redução da vitamina C. No estudo de Chitravathi et al (2014) [22], avaliando o teor de ácido ascórbico em pimentões verdes revestidos e não revestidos com alginato de sódio à base de goma-laca, foi verificado que no início do armazenamento os pimentões apresentaram maiores teores de ácido ascórbico e posteriormente ao decorrer dos dias de armazenamento seu teor foi reduzido. Resultados semelhantes também foram observados em frutos de berinjela com aumento durante a primeira semana de armazenamento e posterior tendência a estabilização [25]. Da mesma forma, Cavalini (2004) [26] investigando os índices de maturação de goiabas cv.…”

Section: Resultsunclassified

Utilização de biofilme comestível na conservação pós-colheita de pimentão verde (capsicum annuum L.)

et al. 2016

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A utilização de biofilmes comestíveis são uma das alternativas tecnológicas eficientes na manutenção da vida útil de frutos e hortaliças. A fina camada de material comestível atua como excelente propriedade de barreira artificial, e associada à refrigeração age mantendo a qualidade pós-colheita dos frutos. Este trabalho teve como objetivo avaliar a aplicação do biofilme a base de alginato de sódio sobre a manutenção da qualidade pós-colheita de pimentões verdes (Capsicum annuum L.). Os frutos foram selecionados, lavados, sanitizados, revestidos com 1% e 3% de alginato. Frutos sem revestimento foram utilizados como controle Após aplicação do revestimento os frutos foram armazenados em expositor vertical a 7°C e 87±1% UR por até 15 dias. A cada três dias Foram realizadas analises de perda de massa fresca, firmeza do fruto, teores de acidez titulável e de ácido ascórbico, pH, parâmetros de cor, e atividade da enzima pectinametilesterase (PME). O uso do revestimento foi eficiente em retardar o metabolismo dos frutos de pimentão. O revestimento também foi capaz de manter por mais tempo a firmeza dos frutos quando comparados com o controle. Frutos revestidos apresentaram maiores valores de SS e AT, menor atividade da enzima pectinametilesterase, menor perda de massa fresca, e melhor aspecto visual durante os 15 dias de armazenamento.

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Conservação pós-colheita de berinjela com revestimentos de fécula de mandioca ou filme de PVC

Cited by 11 publications

References 14 publications

Application of edible coating with starch and carvacrol in minimally processed pumpkin

Application of edible coating with starch and carvacrol in minimally processed pumpkin

Oxidative Stress Associated with Chilling Injury in Immature Fruit: Postharvest Technological and Biotechnological Solutions

Utilização de biofilme comestível na conservação pós-colheita de pimentão verde (capsicum annuum L.)

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