Avaliação de revestimentos comestíveis na vida útil de Banana nanica (Musa acuminata.)

Abstract

Derived from cellulose, carboxymethylcellulose (CMC) is a polymer known for its filmforming and thickening properties. Edible coatings using CMC create a protective layer on the surface of fruits, reducing deterioration and preventing moisture loss. Gibberellic acid (AG3) has the potential to enhance fruit quality and delay the ripening process. In this study, CMC and gibberellic acid (AG3) were used to extend the shelf life of dwarf bananas. Parameters including visual analysis, weight loss, pH, soluble solids, titratable acidity, ratio, colorimetry, and statistical analyses were evaluated. Visually, combinations of CMC and AG3 delayed ripening. According to colorimetry, CMC and AG3 (0.05% and 0.15%) yielded the lowest b* values, with AG3 0.05% maintaining the least luminous fruits. The CMC + AG3 0.05% treatment performed best in terms of weight loss. Regarding pH, the initial pH showed a significant difference compared to the other samples at the 5% level. The CMC + AG3 0.05% coating proved effective in terms of soluble solids, while AG3 0.05% and CMC + GA3 0.05% obtained satisfactory titratable acidity values, indicating a delay in ripening. Ultimately, CMC + AG3-based coatings, even in different concentrations, demonstrated low maturation indices, indicating a reduction in the fruit ripening process.