RECOBRIMENTOS BIODEGRADÁVEIS A BASE DE FÉCULA DE MANDIOCA E ÓLEO DE MACAÍBA NA CONSERVAÇÃO PÓS-COLHEITA DE GOIABA ‘PALUMA’

Abstract

Guava (Psidium guajava L.) belongs to the Myrtaceae family, it is a popular fruit grown successfully in all tropical and subtropical regions. This fruit has been receiving much attention in the agrifood business, due to its attractive features, such as: the promotion of health, the contribution of bioactive compounds and functional properties attributed to it. Guava is usually consumed as a fresh fruit, but is also processed into various products in the industry. It is a climacteric fruit, displaying an explosion in ethylene production and respiration during ripening. For this reason has a very short shelf-life, about 3 to 5 days after harvested. A innovative technology applicable to traditional fruit is the use of edible films and coatings to polymer-based. With this, the aim of this study was to evaluate the influence of biodegradable coatings cassava starch-based and oil macaw almond and combinations thereof, on the quality and post-harvest conservation of fruit guava 'Paluma' as well, to study the changes in bioactive compounds and antioxidant activity resulting from storage. The fruits of guava 'Paluma' were collected by morning, by hand and in the commercial maturity, with coloring predominantly light green bark, and these fruits of commercial planting, conducted under conventional management. The application of the coatings was conducted by immersion of the fruits in solutions for 60 seconds, except for the control. After air drying on screens sanitized stainless steel, guavas were packed in polystyrene trays and stored under refrigerated condition 10 ° C in BOD for 14 days. The experiment was conducted in a completely randomized design in a factorial 5 x 7 (coating x evaluation periods) for physical evaluations, physicochemical, bioactive compound, antioxidant activity, with three replicates for each treatment and each repetition being composed of three fruits. For sensory analysis appearance factorial was 5 x 7 (coating x evaluation periods) was initiated on the first day of storage, with eight replications, each taster considered a repetition. For the evaluations carried out in fruits such as sensory analysis, they were initially made every 3 days and from the sixth day of storage interval was two days. Data were subjected to analysis of variance by F test (p = 0.05). The application of biodegradable coatings cassava starch base 3%, with 1% macaíba Almond oil and 0.5% glycerin, was effective in slowing the ripening of 'Paluma' at least seven days to life fruit postharvest maintained at 10 ° C maintaining fruit quality characteristics. At the end of storage the fruits that have undergone application of coatings 2F + 2O + 0.5g, 3F + 0,5 ° + 1G and 3F + 1O + 0.5g kept their sensory characteristics of brightness, global acceptance and similar purchase intent the beginning of storage. The use of macaíba almond oil is effective in guava postharvest conservation 'Paluma' and can be used to reduce the use of glycerin.