Avaliação da estabiliadade de vida útil, fisica e microbiologica de jabuticabas (Plinia Cauliflora) através de coberturas comestiveis

Abstract

New means of conservation have been studied in order to increase the post-harvest time of fruits and vegetables. The objective of this work was to evaluate the maintenance of the useful life of jabuticabas (Plinia Cauliflora) through edible coverings for a period of 12 days. in running water and after this process they were submerged in the coatings previously prepared in water under heating and agitation. Three treatments were used: T1 (control, jabuticabas without coverings); T2 (sweet potato starch coating 4%); T3 (4% cassava starch coverage). After application of the coverings, the jabuticabas were placed in polyethylene terephthalate packages and stored for 12 days at 5±1 º C. . Physical and chemical analyzes of mass loss, pH, total soluble solids content (°Brix), acidity, water activity, color (L*, a*, b*), and microbiological analyzes for Escherichia coli, Salmonella spp. . and molds and yeasts on days 0, 1, 3, 5, 7, 9 and 12. Over the 12 days of storage, significant mass losses were observed, but treatment T2 (sweet potato starch coating 4%) showed promise in maintaining the mass of jabuticabas in relation to the other treatments evaluated. There was an increase in pH values for all treatments. It can be observed during the period of 12 days there was an increase in the content of total soluble solids in all samples evaluated and T1 showed an increase of 7.5%, T2 showed an increase of 11.31% and T3 of 2 .35% based on the Brix degrees analyzed. For the L* parameter, it was noted that there was an oscillation between the samples, with a reduction in luminosity in all treatments. As for the parameter chroma a*, it was observed that there was no significant difference between the samples, however an oscillation was observed from the 9th to the 12th day in all treatments, where there was a slight decrease in the color of the jabuticabas. The use of potato starch at a concentration of 4% for the T2 treatment was efficient in delaying the growth of molds and yeasts for a longer period of time when compared with the control sample (T1) and also with the use of cassava starch. (T3) at the same concentration. Thus, the use of potato starch at a concentration of 4% can be used in minimally processed jabuticabas and increase its physicochemical and microbiological useful life considerably.