Influence of Different Coatings on Quality and Shelf-Life of Guava under Different Storage Temperature

Teodosio, Albert Einstein Mathias de Medeiros; Onias, Elny Alves; Oliveira, Luana Muniz de; Rodrigues, Marília Hortência Batista Silva; Ribeiro, Jescika Alves; Queiroga, Thaís Batista de; Mesquita, Evandro Franklin de; Araújo, Railene Hérica Carlos Rocha; Santos, Bárbara

doi:10.9734/jeai/2018/43852

Cited by 5 publications

(7 citation statements)

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“…Data were submitted to analysis of variance (ANOVA), and the determination of regression coefficients and response surfaces were performed using the software Statistica 7.0 (StatSoft, 2004).…”

Section: Discussionmentioning

confidence: 99%

“…Coatings based on biopolymers are fragile, brittle and have low mechanical, thermal and barrier properties, so it becomes necessary to incorporate materials to improve the properties of these coatings (Cano Embuena et al, 2017;Zhao, 2019). Thus, the development of edible functional coatings with active ingredients, such as pomegranate seed oil, represents a technological alternative for the agroindustry (Santagata et al, 2018;Teodosio et al, 2018a).…”

Section: Introductionmentioning

confidence: 99%

“…Pomegranate seed oil (PSO) has bioactive lipids, mainly linolenic acid, in the range of 74-85% of total fatty acid content (Verardo et al, 2014). PSO has already been used as an ingredient in edible coatings and it has shown satisfactory results when associated with biopolymers (Teodosio et al, 2018a;Morais et al, 2020). In this context, the present work aimed to evaluate the post-harvest life of S. tuberosa submitted to different coating formulations based on Chlorella sp.…”

Section: Introductionmentioning

confidence: 99%

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Analysis of bioactive compounds in umbu (Spondias tuberosa) by application of edible coating based on Chlorella sp during storage

et al. 2020

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The use of edible coating has been an alternative to maintain the quality of vegetables and prolong their post-harvest life. This study aims to evaluate bioactive compounds in Spondias tuberosa submitted to different coating formulations based on Chlorella sp. associated with the pomegranate seed oil, to establish the one that best maintains post-harvest quality. The experiment was set in a completely randomized design, in a 5 × 6 factorial scheme, represented by five coating techniques (T1 = control; T2 = 0.5% Chlorella sp.; T3 = 1% Chlorella sp.; T4 = 1.5% Chlorella sp.; T5 = 2% Chlorella sp.), using 0.3% of pomegranate seed oil in coatings, during five evaluation periods (0, 1, 2, 3, 4 and 5 days), stored in BOD incubator at 24 ± 2 °C and 85 ± 5% RH, with three replicates of ten fruits per plot. Chlorella sp. associated with pomegranate seed oil produced a modified atmosphere around the fruit, retarding the ripening process. Coatings preserved the content of ascorbic acid and phenolic compounds. The treatment containing 2.0% of Chlorella sp. associated with pomegranate seed oil provided the best maintenance for fruit quality.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Analysis of bioactive compounds in umbu (Spondias tuberosa) by application of edible coating based on Chlorella sp during storage

et al. 2020

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“…The benefits of coatings based on starch and other substances associated of the incorporation of essential oils were demonstrated by different authors: Perdones et al (2012), Sánchez-González et al (2011), Teodosio et al (2018), Santos et al (2017). They studied the postharvest conservation of guava 'Paluma' through tamarind starch based coatings, and they verified that the concentration of 3% of the coating was more efficient regarding the brightness (L*) of the fruits and on delaying the development of the color, expressed for the values of C*, h*, indicating the potential of this product in the retention of the ripening and, consequently, resulting in longer preservation of the covered fruits.…”

Section: Introductionmentioning

confidence: 99%

Coating Guava Postharvest With the Use of Starch of Tamarind Seed and Pomegranate Seed Oil

Onias¹,

Araújo²,

Queiroga³

et al. 2018

JAS

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The effect of coatings with different concentrations of tamarind seed starch associated with pomegranate seed oil in ‘Paluma’ guava was investigated in the present work. The fruits were harvested from an orchard in the morning, packed in containers previously lined with paper, and transported to a laboratory, where they were selected, washed, sanitized, and separated at random for the application of each treatment. The experiment design used was completely randomized, in the 6 × 6 factorial scheme, six coatings and six evaluation periods, with 3 replicates made up of 2 fruits. The treatments were: T1 (control or reference sample), without coating; T2 (0.24 mL of pomegranate seed oil/mL of coating); T3 (2% tamarind starch); T4 (1% tamarind starch); T5 (2% of tamarind starch); T6 (3% tamarind starch), T4, T5 and T6 were associated with 0.24 mL/mL of the pomegranate seed oil. The treatments were applied under immersion of the fruits in the solutions and then stored in a refrigerated chamber at 10±2 °C and 80±5% RH, and the evaluations were performed at intervals of 3 days to 12 days of storage. Due to the maintenance of the quality of the fruits, and without sufficient material, it was decided to extend storage time until the 21 days. Thus, the analyses were performed at 0, 3, 6, 9, 12 and 21 days with evaluations at 0, 3, 6, 9, 12, and 21 days. The T6 treatment (3% tamarind starch + 0.24 mL/mL pomegranate seed oil) was more efficient regarding luminosity (L*) of the fruits and delaying color development , expressed by the values of C*, also showing the higher retention in the loss of firmness, lower mass loss and lower soluble solids content, suggesting that this treatment possibly inhibited the degradation of polysaccharides, delaying the ripening process of the fruits.

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“…The guava is a climacteric fruit; it has a short postharvest life; however, the use of refrigeration and unique packaging can extend this period (Murmu & Mishra, 2018). Because of this limitation, it is vital to develop and apply innovative technologies to increase fresh guavas useful life (Fekry, 2018; Teodosio et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

Rheological characterization and influence of different biodegradable and edible coatings on postharvest quality of guava

Pereira

Oliveira

et al. 2021

J. Food Process. Preserv.

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This work aimed at evaluating the rheological behavior and the application of coatings of lyophilized fish myofibrillar proteins (LMP), cornstarch (CS), and gum arabic (GA) in fruit during storage. The rheological behavior of the LMP, CS, and GA solutions was carried out at the concentrations of 1 g of proteins, 3 g of corn starch, and 1 g of gum arabic, respectively. The solutions were applied to the guavas with peel and the parameters of color, weight loss, pH, total acidity (TA), total soluble solids (SST), SST/TA ratio, and firmness were evaluated. They were then stored at a temperature of 24 ± 0.21°C and relative humidity of 64 ± 1.15% RH in polyethylene trays. The CS filmogenic solution showed higher viscosity, followed by LMP and GA. Herschel–Bulkley model showed the best fit for all solutions, with dilating behavior for LMP, GA, and pseudoplastic for CS. The LMP and CS delayed the fruit's ripening when compared to the control and GA, checked by the color. The loss of mass and firmness with LMP and CS showed a lower percentage in the storage. LMP and CS will contribute positively to the slowdown mature of guavas. Practical applications We believe our findings may be of interest to readers, as they bring a new and exciting approach in the use of renewable raw materials at a low economic cost, and also exploring the potential of waste from the Fishing Industry, as well as natural plant products (starch and gum), considered biodegradable and biocompatible. Moreover, this study can be applied for a lot of fruit and vegetables, in order to reduce postharvest losses and complement the economic benefits, in a process considered environmentally friendly.

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Influence of Different Coatings on Quality and Shelf-Life of Guava under Different Storage Temperature

Cited by 5 publications

References 0 publications

Analysis of bioactive compounds in umbu (Spondias tuberosa) by application of edible coating based on Chlorella sp during storage

Analysis of bioactive compounds in umbu (Spondias tuberosa) by application of edible coating based on Chlorella sp during storage

Coating Guava Postharvest With the Use of Starch of Tamarind Seed and Pomegranate Seed Oil

Rheological characterization and influence of different biodegradable and edible coatings on postharvest quality of guava

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