Open AccessShelf life of pitaya [ Stenocereus pruinosus Otto ex Pfeiff.) Buxb.] fruit affected by temperature and guar gum, beeswax, oleic acid, and thyme essential oil coatings
Author(s) -
Leticia GarcíaCruz,
Diana Guerra-Ramı́rez,
María Teresa Martínez-Damián,
Holber Zuleta-Prada,
Salvador ValleGuadarrama
Publication year - 2021
Publication title -
acta agrícola y pecuaria/acta agrícola y pecuaria
Language(s) - English
Resource type - Journals
eISSN - 2448-7090
pISSN - 2395-874X
DOI - 10.30973/aap/2021.7.0071011
Subject(s) - beeswax , oleic acid , shelf life , titratable acid , food science , guar gum , essential oil , chemistry , wax , compounding , ribes , botany , biology , organic chemistry , biochemistry , pharmacology
Pitaya [Stenocereus pruinosus Otto ex Pfeiff.) Buxb.] produces fruit with high commercialization potential, but its shelf life is limited to few days. The objective of this study was to apply biopolymeric coatings to extend the shelf life of pitaya fruits at 25 °C and under refrigeration at 12 °C. The following variables were handled at each temperature: fruits without any treatment (Control), fruits coated with 1,000 ppm emulsion of thyme essential oil, and fruits coated with 1% emulsion of guar gum, 7.5% beeswax, and 7.5% oleic acid, without essential oil, and with 1,000 ppm of thyme essential oil. Shelf life was 6 d at 25 °C, without the beneficial effect of coatings, but increased to 15 d with refrigeration and coatings based on guar gum, beeswax, and oleic acid, since fungal growth was delayed, and weight loss was reduced. This allowed fresh appearance without significant modification of color, firmness, pH, total soluble solids, titratable acidity, contents of soluble phenols and betalains, and antioxidant capacity.