Avaliação da vida útil de abacaxi minimamente processado revestido com diferentes coberturas à base de amido de mandioca e óleos essenciais

Abstract

The objective of this work was to evaluate the microbiological activity and carry out physical-chemical analyzes on minimally processed pineapple coated with cassava starch and clove and tea tree essential oils, stored for 12 days at a temperature of 4 ºC. The pineapples were cut, sanitized, weighed and separated for four types of treatments: Treatment T1 (without coverage); T2 treatment (cassava starch; 0.5% eugenol essential oil); Treatment T3 (cassava starch) and Treatment T4 (cassava starch; 0.5% tea tree essential oil). Analyzes were carried out such as: shear force, pH, water activity, BRIX, mass loss, microbiological analysis of Salmonella spp and Escherichia coli and statistical analysis, all in triplicate. The coatings used in this study were considered satisfactory for extending the shelf life of fresh-cut pineapple. The T4 treatment stands out positively for having presented better results in the BRIX, mass loss and microbiological analyses, proving to be efficient in delaying microbiological activity and thus increasing the shelf life of the fruit.