Avaliação de revestimentos comestíveis em frutos de mamão cv. formosa minimamente processados

Abstract

Papaya is a climacteric fruit widely produced and consumed in Brazil which has excellent acceptability both in natura and processed form, due to its excellent flavor. The kind Formosa, due to its large size, has favorable characteristics for minimal processing. This technique emerges as an ally, providing greater convenience and time savings in the daily preparation of fruits and vegetables, resulting in nutritional and fresh foods. This work aimed to evaluate the effects of edible coatings on minimally processed papaya stored under refrigeration. The papayas minimally processed, coated with sodium alginate + CaCl₂, calcium chloride, gelatin and control treatment were stored for a 9 days period under refrigeration. Assessments were made on days 0, 3, 6 and 9 included the analysis of mass loss, total titratable acidity, total soluble solids, pH and color, in addition to visual analysis. The visual appearance of the fruits showed modifications in the sixth day of storage, where the presence of molds was detected in the treatment with gelatin. Regarding to loss of mass, none of edible coatings was efficient, with the highest average loss found in sodium alginate and gelatin + CaCl₂ treatment. For the parameters of ATT and pH, changes occurred gradually, with levels of acidity and pH rising according to the days of storage, and these are related. Staining was also modified with the passage of days, appearing to be darker than the original color on the last day of evaluation, being treatment of sodium alginate + CaCl₂ the most differentiated. For the SST, values were not significant by assessing just the TSS / TA ratio where treatment with gelatin stands out again, showing lower average results than the other treatments on the sixth day. We conclude that none of edible coatings exhibited efficacy in increasing the life of minimally processed papayas.