Controle da deterioração de ameixas através do uso de coberturas comestíveis com adição de extratos vegetais

Abstract

The objective of this study was to evaluate the effect of the application of edible (biofilms) based on starch and gelatin and the incorporation of plant extracts (rosemary and mint) in the formulation of the coverings in the maintenance of the shelf life of the red plum stored under Cooling. Prunus salicina plums were used, and 60 trials were performed, varying the type of treatment in the fruit (control, film, film with rosemary and film with mint). Evaluating fruits for their technological characteristics (pH, titratable acidity, soluble solids content, loss of mass during storage, color and instrumental texture). The results showed that the use of biofilms increased the weight loss (from -0.09 to -0.58%) and pH (from 3.1 to 3.6) of the fruits, but did not affect the acidity or the Soluble solids, with soluble solids around 13% and acidity around 1,74. In the same way, the color of the fruits was influenced by the use of toppings and addition of extracts in the same, changing the Hue angle of 25.9 in the fruits without cover to 31.7 in the fruits of the treatment with cover and extract of mint, not Affecting the Chroma nor the luminosity. In the texture analyzes, the biofilms were effective maintaining firmness at 3515.5 g in the fruits covered with rosemary extract. It is concluded that the use of edible toppings in plums is a good alternative, not influencing the physicochemical characteristics, maintaining the pH and color. However, the use of natural extracts with the addition of rosemary in the elaboration of edible coverings obtained better results in the study, among them, the firmness in the pulp of the fruit.