Revestimento de mamão formosa (Carica papaya L.) minimamente processado utilizando coberturas de amido de mandioca e óleo essencial de cravo

Abstract

Papaya "Formosa" is an product, the consumption sometimes is limited by the size and peeling inconvenience, making the minimally processed form increase its marketing. The aim of this study was to evaluate the shelf-life of papaya 'Formosa' (Carica papaya L.) minimally processed (MP) using different cassava starch, glycerol and clove essential oil concentrations as coatings. The papayas were washed in chlorinated water (0.2 g L-1) being peeled and sliced, were fully submerged for 3 minutes into the coatings, and then drained. Papaya MP were packed into packages of PET - Polyethylene terephthalate with a lid (SANPACK), for 12 days at 4 ºC. Was obtained 4 treatments: T1 - Control (uncoated papaya); T2 - 20% glycerol and 0.5% clove essential oil; T3 - 30% glycerol and 0.5% clove essential oil; T4 - 20% glycerol and 1% clove essential oil; T5 - 30% glycerol and 1% clove essential oil, setting the cassava starch concentration for all treatments in 3%. There was a significant loss of mass in all treatments, with T1 (7.92%) and T4 (4.70%) losing the most and least mass, respectively. The values of texture fluctuated with the passage of storage days, with the T1 treatment presenting the lowest values (1.49N to 5.47N) and T4, the highest values (5.46N to 8.57N) did not differing from T3 treatments (3.95N to 6.06N) and T5 (3.41N to 6.46N). The acidity showed small variation up to the 7th day, with no significant difference between the values per treatment. Only from the ninth day did the samples begin to differ significantly. The pH values of the samples decreased with time from 4.53 to 4.91 after 15 days of storage. The total soluble solids content increased slightly at the end of the 15 days (4,99°Brix a 8,40°Brix). In relation to the lightness (L *) it can be seen that the values decreased with the passage of storage days (47,64 a 30,51). No Salmonella ssp and Escherichia coli were detected in the analyzed samples, with T4 being the best treatment because it exerts a better control over the growth of psychrophils, molds and yeasts. Sensorially the T4 treatment was the one that obtained the highest grades at the end of 15 days of analysis. Thus, we can conclude that the treatment of 20% glicerol, 3% cassava starch and 1% clove essential oil (T4) was the most efficient and obtained the best results.