Open AccessActive packaging using Scenedesmus sp. and agar delays maturity and maintains post-harvest quality of 'Paluma' guavas
Author(s) -
Ágda Malany Forte de Oliveira,
Railene Hérica Carlos Rocha Araújo,
Kalinny Araújo Alves,
Francisco de Assis de Sousa,
Albert Einstein Mathias Medeiros Teodosio,
Elny Alves Onias,
Ana Paula Nunes Ferreira,
Luana da Silva Barbosa,
Vander Mendonça,
Alzira Maria de Sousa Silva Neta,
Kaikí Nogueira Ferreira,
Luciana Freitas de Medeiros Mendonça
Publication year - 2021
Publication title -
australian journal of crop science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.304
H-Index - 44
eISSN - 1835-2693
pISSN - 1835-2707
DOI - 10.21475/ajcs.21.15.05.p3011
Subject(s) - titratable acid , horticulture , food science , pulp (tooth) , ascorbic acid , chemistry , agar , botany , biology , medicine , genetics , pathology , bacteria
The use of new technologies is important for the preservation of guava, especially in reaching long-distance markets, being indispensable to associate storage techniques to increase the durability of fresh fruit. We evaluated the efficiency of edible coatings based on agar and Scenedemus sp. on the quality and post-harvest conservation of 'Paluma' guava. The experiment consisted of a randomized design with four replicates. The treatments (T) were composed of mixing concentrations between agar and Scenedesmus sp.: A: (0% + 0%); B: (0% + 0.5%); C: (0% + 1%); D: (0% + 2%); E: (3% + 0%); F: (3% + 0.5%); G: (4% + 0%) and H: (4% + 0.5%) applied by immersion. At the end of 11 days of storage at 10 °C ± 2ºC and 65% ± 5% RH, the fruit was analyzed. There was a significant effect (P < 0.05) of the coating based on Scenedesmus sp. on the brightness (L*) of the peel and pulp of guava, hue (°h) and chromaticity (C*) of the peel, loss of fresh mass, firmness of the pulp, ascorbic acid, titratable acidity, pH, SS/AT ratio, and total sugars. We observed a lower maturation and maintenance of the post-harvest quality of 'Paluma' guava with the active packages corresponding to treatments F and H. This included the maintenance of the indexes L*, C* and h of peel color, retention in the loss of fresh mass, in the firmness and maintenance of organic acids