Aplicação do recobrimento de goma arábica e goma de juá na qualidade de couve-flor (brassica oleracea var. botrytis l.) minimamente processada.

Abstract

Cauliflower (Brassica oleraceae var. botrytis L.) is a vegetable of great consumption and significant economic importance in the market, being consumed generally "in Natura" or minimally processed. Nutritionally, it stands out because it is rich in minerals such as calcium, phosphorus, carbohydrates, vitamin C and K, fatty acids (Omega 3), magnesium, low levels of sodium and calories, and a source of fibers. Due to the delicacy of its inflorescence, the cauliflower presents short post-harvest life, increasing the indices of food wastage and economic losses. Aiming at prolonging the useful life of cauliflower florets, the present study aimed to evaluate the postharvest quality of the minimally processed cauliflower florets together with the use of edible coating of juá gum (GJ) 2% and gum arabica ( GA) 10%, stored under refrigeration, and also compare the effect of GJ coating in relation to GA in the prolongation of the postharvest life of the florets. The florets after receiving the coating were packaged in Styrofoam trays wrapped with polyvinyl chloride film (PVC) and stored at a temperature of 5 ° C for 12 days. Subsequently, the florets were evaluated for the parameters of visual appearance, pH, soluble solids, firmness, acidity and weight loss in different storage days (1, 4, 8, and 12 days). The minimally processed cauliflower florets presented weight loss along the storage varying according to the coating applied. The coatings showed efficiency when compared to the non-coated florets that obtained greater weight loss along the storage. The values of acidity in the uncoated florets did not present statistical difference between them (P ¬-> 0.0-05), the foils with GJ and GA coatings showed higher acidity after 12 days of storage. The pH values varied throughout the storage, but there were no statistical differences (P-> 0.0-05). The soluble solids values in the GJ and GA treatments did not increase the content throughout the storage. The results of firmness of the uncoated florets showed a decrease while the foils covered with GJ and GA show the efficiency of the coating in the maintenance of firmness. The visual appearance of the florets without coating and with GJ presented alterations in the inflorescences regarding firmness and fungal development from Day 8, the GA coating showed greater efficiency in the maintenance of the visual appearance of the florets and Effectiveness against fungal development. It is concluded in this experiment that the GA-based coating showed greater effectiveness in maintaining the firmness and visual quality of minimally processed cauliflower florets, because it preserved important characteristics of the vegetable as appearance and Texture, in addition to being efficient in the prevention of common diseases in cauliflower, such as the Alternaria stain which is a disease that affects the aspect and the useful life of the florets.