Qualidade pós-colheita de caqui 'fuyu' com utilização de diferentes concentrações de cobertura comestível

Abstract

RESUMOAo aplicar cera em frutas, tem-se o objetivo de criar uma película de proteção com a função de reduzir a perda de massa por evaporação e transpiração, e ainda diminuir a possibilidade de contaminação dos frutos por agentes causadores de podridão, melhorando assim o aspecto visual do produto. Dessa forma, é possível aumentar o tempo de conservação, diminuindo consequentemente os prejuízos por perdas na pós-colheita. O caqui é uma fruta muito apreciada, com alto potencial de exportação, porém sensível ao manuseio e armazenamento. Objetivou-se, neste trabalho, avaliar o efeito da aplicação da cera comestível Megh Wax ECF-124 (18% de ativos, composta por emulsão de cera de carnaúba, tensoativo aniônico, preservante e água), produzida por Megh Indústria e Comércio Ltda em três diferentes concentrações (25, 50 e 100%), na qualidade pós-colheita do caqui 'Fuyu' armazenado por 14 dias. Os atributos avaliados para qualidade foram: firmeza, pH, acidez titulável, sólidos solúveis, perda de massa e coloração. Os resultados demonstraram que a aplicação da cera nas diferentes concentrações foi efetiva, principalmente na conservação da massa do caqui cv. Fuyu e manutenção da coloração externa. A aplicação de cera não causou diferenças significativas nas propriedades químicas avaliadas. O tratamento na concentração de 25% apresentou menor índice de descarte durante armazenamento, todavia maiores concentrações demonstraram menores valores de perda de massa. Aplicação de cera de carnaúba em caqui apresenta um grande potencial de uso para melhoria na conservação pós-colheita, podendo ser aplicado juntamente com outras tecnologias, auxiliando na manutenção da qualidade para exportação.Termos para indexação: Diospyros kaki, cera, carnaúba, conservação. ABSTRACTOne of the main objectives of applying edible coatings on fruits surface is to create a protective film to reduce weight loss due to evaporation and transpiration and also to decrease the risk of fruit rot caused by environmental contamination, in order to improve the visual aspect. Therefore, it is possible to increase shelf life, and decrease post harvest losses. Persimmon is a much appreciated fruit, with high potential for export, but sensitive to handling and storage. This study aimed to evaluate the effect of applying the edible coating Megh Wax ECF-124 (18% of active composts, consisting of emulsion of carnauba wax, anionic surfactant, preservative and water) produced by Megh Industry and Commerce Ltda in three different concentrations (25, 50 and 100%) on post harvest quality of 'Fuyu' persimmon stored for 14 days. The attributes evaluated for quality were: firmness, pH, acidity, soluble solids, weight loss and color. The results showed that application of carnauba wax in different concentrations was effective on decreasing weight loss of persimmon cv. Fuyu and maintenance of color aspects. Treatment at lower concentration, 25%, showed lower rate of discharge, but high concentrations showed lower values of mass loss. Carnauba wax application showed a high potenti...

Effect of chitosan coatings on the quality of persimmon under commercial storage conditions.

“…According to Murray, Valentini (1998), this property presents a high variability due to the sugar bioconversion, the soluble molecules formation on the cell wall, the balance of organic acid and the solubilization of salt. Similar results were found by others researches that used coatings to extend the shelf life of some fruits (ADAY; CANER, 2010;DUAN et al, 2011;SILVA et al, 2011).…”

“…However, some techniques are developed to increase the storage life, prevent the losses and improve the marketing expansion (ROCHA; APARECIDA, 2006). The more important techniques are the storage under controlled conditions, the innovative packaging, the modified atmospheres, the edible films and coating, and others (SILVA et al, 2011).…”

Physical and chemical characteristics and productivity of persimmons (Diospyros kaki L.) cultivated in the Brazilian savannah

“…The reduction of SS contents can be explained and assigned to processes that transform or degrade soluble solids (sugars, organic acids), such as cellular respiration and senescence. Over time the harvested fruit exhibit more accelerated degradative processes for several substances, including sugars present in the fruit pulp (Porfírio-da- Silva et al, 2011). This may also have occurred due to the type of each cultivar, because the Pomelo cultivar belongs to a persimmon group that always has tannins in its composition, regardless of the presence of seeds.…”

“…In the first season, the Titratable Acidity was about 0.09 g malic acid 100 g -1 and in the second 0.14 g of malic acid 100 g -1 for the three cultivars (Table 4). The reduction in acidity of the ripening fruit occurs due to consumption of acidic molecules, especially organic acids during the breathing process (Danieli et al, 2002;Blum et al, 2008) and malic acid is the predominant organic acid in the fruits (Porfirio-da- Silva et al, 2011). Nearly all the fruit harvested in the second harvest had higher acidity than in the first one, increasing from 0.09 to 0.14.…”

“…Persimmon has significant amounts of pectin, starch, and has low-acid and total soluble sugar contents, ranging from 10.0 % to 19.5% in tannic varieties, such as "Pomelo", "Giombo" and "Rama Forte" (Porfirio-da- Silva et al, 2011). In Brazil, the fruit is consumed preferably in natura, and may be industrialized and transformed into products such as persimmon vinegar and dried fruit (Cavalcante et al, 2007).…”