Efeito da utilização de cobertura filmogênica com benzoato de sódio nas características tecnológicas de uva Rubi durante o armazenamento refrigerado

Abstract

The effect of the application of edible toppings based on gelatin and sodium benzoate on the shelf life of table grapes and on technological properties was evaluated. The fruits were immersed in a film-forming solution composed of gelatin, starch, glycerol, with and without the incorporation of sodium benzoate. The fruits were distributed in three treatments: Control (grapes without film application), Film (grapes with film application) and Film + sodium benzoate (film application with the incorporation of the preservative). The fruits were evaluated for technological characteristics (color, Instrumental texture, monitoring of maturation through weight loss, pH, titratable acidity and total soluble solids content) during twelve days of refrigerated storage and counting of molds and yeasts to control deterioration. It was observed that the application of the film with preservative contributed to the reduction in the loss of mass and texture of the fruits during the storage, as well as there was a reduction in the pH and soluble solids contents from the application of the edible films. The application of the films did not significantly influence the instrumental color and acidity of the fruits evaluated in the present study. Microbial growth was reduced during storage days in fruits with film and sodium benzoate application, confirming the efficacy of this antimicrobial. In this way, it was verified that the application of edible toppings in grapes contributed to the conservation of this product for longer without interfering in the technological characteristics, appearing as an alternative for use by the food industry.