scholarly journals Evaluation of the conservation of pineapple “honey gold” minimally processed through the application of edible coatings based on aloe vera-cassava starch

Respuestas ◽  
2019 ◽  
Vol 24 (3) ◽  
pp. 84-91
Author(s):  
Saúl David Buelvas Caro ◽  
Liliana Polo Corrales ◽  
Elvis Judith Hernandez Ramos
Keyword(s):  
Aloe Vera ◽  
Titratable Acidity ◽  
Cassava Starch ◽  
Soluble Solids ◽  
Control Treatment ◽  
Edible Coatings ◽  
Minimally Processed ◽  
Decimal Reduction Time ◽  
A Value ◽  
Optimal Values

In this research the effect of edible coatings based on aloe vera and cassava starch on the physicochemical properties and the kinetic parameters of degradation of ascorbic acid (AA) in pineapple minimally processed during 16 days of storage at 4 ° C was evaluated. Five treatments (T1, T2, T3, T4 and T5) were tested, pineapple “honey gold” with coating solutions of different aloe vera / starch concentrations (100/0, 75/25, 50/50, 25/75 and 0/100 respectively), and a control treatment (T6 ) that corresponds to fruit without coating. The coatings were carried out by immersing the fruit previously processed for 1 minute. The results show that the treatment with the best pH values, titratable acidity (AT) and maturity index (IM) was T3 (pH: 3.61, AT: 0.0480, IM: 2.915), in terms of moisture and soluble solids (SS) the T1 treatment (% Moisture: 81.725) and T4 (SS: 11.19) showed the most optimal values. The model that best described the degradative behavior of AA is zero order, being the T4 treatment the most adequate to preserve vitamin C with a value (k: 0.781), a half-life (t ½: 28 days) and a decimal reduction time (D: 93 days).

Evaluation of the shelf-life extension of fresh-cut pineapple (Smooth cayenne) by application of different edible coatings

2019 ◽  
Vol 121 (7) ◽  
pp. 1592-1604 ◽  
Author(s):  
Sandriane Pizato ◽  
Raquel Costa Chevalier ◽  
Marcela Félix Dos Santos ◽  
Tailine Saturnino Da Costa ◽  
Rosalinda Arévalo Pinedo ◽  
...  
Keyword(s):  
Mass Loss ◽  
Shelf Life ◽  
Control Sample ◽  
Soluble Solids ◽  
Life Extension ◽  
Control Treatment ◽  
Small Scale ◽  
Edible Coatings ◽  
Minimally Processed ◽  
Content Type

Purpose The purpose of this paper is to evaluate the shelf-life of minimally processed pineapple when subjected to the use of different edible coatings. Design/methodology/approach The pineapples were peeled and cut into cubes. The gums were prepared by dissolving them in distilled water and then heated to total dissolution. After calcium chloride, citric acid and ascorbic acid and glycerol were added in the solutions. The pieces of pineapple were completely submerged in the respective solutions and then drained. Four treatments were obtained, namely: T1 – control treatment (pineapple without coating); T2 – pectin; T3 – tara; T4 – xanthan. The cubes were stored in PET by 12 days at 4±1°C. Analyzes were carried out of mass loss, pH, titratable acidity, soluble solids, microbiological and sensory analysis. Findings It was possible to observe that the use of evaluated coatings was efficient to maintain the conservation of minimally processed pineapple in all analyzes, when compared with the control sample. The treatment with tara gum showed the best results to those obtained by the other studied gums. Practical implications The study may help small-scale establishments to increase the shelf-life of minimally processed pineapple. Originality/value Tara gum reduced the mass loss, delayed the microbial growth and maintained the sensorial quality of minimally processed pineapples for a longer time.

scholarly journals Edible coatings based on sodium alginate and ascorbic acid for application on fresh-cut pineapple (Ananas comosus (L.) Merr)

2019 ◽  
Vol 37 (3) ◽  
pp. 317-322 ◽  
Author(s):  
Alex López-Córdoba ◽  
Andrea Aldana-Usme
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Shelf Life ◽  
Sodium Alginate ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Ananas Comosus ◽  
Edible Coatings ◽  
Minimally Processed ◽  
Fresh Cut

The demand for healthy and ready-to-eat products, such asfreshly-harvested fruits, has been growing steadily over the years. However, these products are very susceptible to spoilage and have a short shelf-life. In this research, edible coatings based on sodium alginate and its blends with ascorbic acid (a natural antioxidant and anti-browning agent) were applied on fresh-cut pineapple samples, and the changes in their physicochemical properties were monitored during 10 d of storage at 4ºC. Initially, the surface of the coated fruits was brighter and statistically significant differences were not found between uncoated and coated samples (P<0.05); similar values were obtained in the parameters of soluble solids (~11 ºBrix), pH (~3.74) and titratable acidity (~0.64%). During storage, coated samples were more protected against changes in appearance compared to uncoated fresh-cut pineapple samples. The current results will be beneficial for further research that focuses on the preservation of minimally processed fruits such as pineapple.

scholarly journals Postharvest quality of fig fruits using different edible coatings

2020 ◽  
Vol 13 (1) ◽  
pp. 24
Author(s):  
A. F. J. Pinto ◽  
K. C. Santos ◽  
L. P. Santos ◽  
L. G. B. Lubenow ◽  
W. B. G. Coutinho ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
The Other ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Control Treatment ◽  
Edible Coatings ◽  
Randomized Design ◽  
Sensory Parameters ◽  
Manova Analysis ◽  
Over Time

The Fig (Ficus carica L.) is a fruit produced worldwide for in in natura consumption and processing. The aim of this work was to evaluate the effect of edible coatings on the post-harvest qualities of fig fruit. The experiment was conducted at the Instituto Federal Goiano – Urutaí Campus, using figs from a orchard in the municipality of Silvania-GO. The fruits, after washing and sanitization, received edible coatings (polysaccharide, protein and lipid), constituting the treatments together with the control treatment (without cover). The fruits were stored for six days at a temperature of 25 ± 2 º C, in a completely randomized design with 5 replications. Sensory parameters (appearance, aroma and flavor) and physicochemical (weight loss, titratable acidity, soluble solids, ratio, pH and diameter) were analyzed at 0, 3 and 6 days of storage. The data obtained were submitted to MANOVA analysis and the treatments were compared using ellipses of 95% of confidence. The fig fruits, of all treatments, showed no variation of soluble solids over time (10 º Brix), and did not present aroma and alcoholic flavor. For the other variables analyzed there were variations, highlighting the lipid coatings, which maintained better fruit qualities over time, differentiating from the other treatments. The polysaccharide and proteic coatings presented identical behavior, this, intermediate to the lipid coatings and to the control treatment. In the conditions that the study was carried out, there was a rapid loss of fruit quality and, among the covers, the lipid minimized these losses.

scholarly journals Preservation of minimally processed 'aurora-1' peaches using additives

2011 ◽  
Vol 33 (4) ◽  
pp. 1229-1239 ◽  
Author(s):  
Ramilo Nogueira Martins ◽  
Ben-Hur Mattiuz ◽  
Leandra Oliveira Santos ◽  
Cristiane Maria Ascari Morgado ◽  
Claudia Fabrino Machado Mattiuz
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Enzymatic Browning ◽  
Soluble Carbohydrates ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Cavity Collapse

'Aurora-1' peaches establishes an interesting alternative as a minimally processed product, due to its characteristics like flavor, color, smell, and also because of its handling resistance. However, it has a short shelf life after a fresh-cut due to enzymatic browning and stone cavity collapse. The main purpose of this research was to test the additive with antioxidant effect to prevent browning in minimally processed 'Aurora-1' peaches. The minimal processing consists of washing, sanitizing, peelings and fruit stone extraction. After that, longitudinal cuts were made to obtain eight segments per fruit. The slices were immersed into the following treatment solutions: control (immersion in 2% ascorbic acid); 2% ascorbic acid + 2% calcium chloride; 1% sodium isoascorbate; 1% citric acid; 1% L-cysteine hydrochloride. The products were placed into rigid polystyrene trays branded MEIWA M-54, covered with 14 µm PVC film (OmnifilmTM) and kept in cold storage at 3ºC ± 2ºC and 65% RH for twelve days, and evaluated each three days. Appraised variables were appearance, soluble solids, titratable acidity, soluble carbohydrates and reducing sugars, total and soluble pectin, ascorbic acid, and peroxidase and polyphenol oxidase enzyme activity. L-cysteine gave to the minimally processed products a shelf life of twelve days, limmited by off-flavor. The treatment with ascorbic acid was efficient to maintainthe ascorbic acid content, with a shelf-life of nine days, limited by enzymatic browning.

scholarly journals Growth Performance of ‘Granny Smith’ and ‘Fuji’ Cultivars Grafted onto Dwarf Rootstocks: a Preliminary Study in Eastern Anatolia

2011 ◽  
Vol 39 (1) ◽  
pp. 246 ◽  
Author(s):  
Halil İbrahim OĞUZ ◽  
Teyar M. TAŞ ◽  
Ferhat MURADOĞLU
Keyword(s):  
Growth Performance ◽  
Vegetative Growth ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
First Year ◽  
A Value ◽  
Important Quality ◽  
Fuji Apple ◽  
Vegetative Characters ◽  
Dwarf Rootstocks

This study was carried out to determine the growth performance of ‘Granny Smith’ and ‘Fuji’ apple varieties, which are widley grown in Turkey, grafted to dwarf rootstocks within their initial two years under continental ecological conditions of the Van Region in East Anatolia. In the first year, the vegetative characters of the cultivars were measured, whereas the yield and the growth rate were both determined in the second year. The yields of ‘Granny Smith’ and ‘Fuji’ varieties were 2.38 and 3.88 kg, with average fruit weights of 173.71 g and 136.76 g, respectively. The concentrations of soluble solids, an important quality attribute, were 11.2% and 12.9% for ‘Granny Smith’ and ‘Fuji’, respectively. Titratable acidity, which indicates the maturity of the fruit and specifies the market suitability, was found to be 0.37% in ‘Granny Smith’ and 0.52% in ‘Fuji’. Although some properties differed between these cultivars, the firmness of both cultivars was the same, with a value of 6.6 libre. Although both varieties have a double sigmoid vegetative growth, ‘Granny Smith’’s vegetative growth was relatively better than that of ‘Fuji’, whereas ‘Fuji’ had a higher productivity. However, for precise evaluation of yields, the period of economical production is required. Preliminary results of morphological, phenological, and pomological tests showed that the varieties ‘Granny Smith’ and ‘Fuji’ grafted onto dwarf rootstocks have a potential for increased production in the Van region of Eastern Turkey.

scholarly journals Use of Chlorella sp. for coating ‘tommy atkins’ mango fruits stored under refrigeration

2018 ◽  
Vol 39 (2) ◽  
pp. 565 ◽  
Author(s):  
Agda Malany Forte de Oliveira ◽  
Railene Hérica Carlos Rocha ◽  
Wellinghton Alves Guedes ◽  
George Alves Dias ◽  
José Franciraldo de Lima
Keyword(s):  
Relative Humidity ◽  
Raw Materials ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Edible Coatings ◽  
Fruit Maturation ◽  
Chlorella Sp ◽  
Randomized Design ◽  
Completely Randomized Design

The number of studies on edible coatings that are used for extending the shelf life of fruits has steadily increased. For this purpose, it is necessary to choose raw materials with characteristics that maintain product quality. The objective of this study is to evaluate the effect of coatings of Chlorella sp. on the post-harvest conservation of ‘Tommy Atkins’ mango fruits. The experiment was conducted using a completely randomized design, and spray treatments (T) with 0%, 1%, 2%, 3%, or 4% of Chlorella sp. were applied to the fruits. After the treatments, the fruits were stored for 28 days (21 days at 10 °C and 42% relative humidity and 7 days at 25 °C and 42% relative humidity), and were analyzed on day 28. There was higher pulp firmness in fruits as the concentration of Chlorella sp. was increased, and the concentration of ascorbic acid was comparatively higher (22.17%) in fruits treated with 3% Chlorella sp. The percentage of soluble solids and the soluble solids/titratable acidity ratio were decreased as the coating concentrations were decreased. The use of Chlorella sp. at 1% and 2% allowed fruit maturation without compromising fruit quality attributes during the 28-day storage period.

scholarly journals Quality of Tomato (Solanum lycopersicum L.) Due to Grafting in Solanaceae of Different Species

2019 ◽  
Vol 11 (3) ◽  
pp. 188
Author(s):  
João Lucas Moraes Vieira ◽  
Rogério Eiji Hanada
Keyword(s):  
Block Design ◽  
Tomato Fruit ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Control Treatment ◽  
Tomato Cultivar ◽  
Tomato Crop ◽  
Significant Difference ◽  
Four Blocks

The present work had as objective to evaluate the physical-chemical characteristics of commercial tomato fruits grafted on different solanaceous species. The experiment was conducted in a greenhouse, in a randomized complete block design, with four blocks and six treatments, being the rootstocks: cocona (Solanum sessiliflorum); two cultivars of eggplant (Solanum aethiopicum), Long Light Green and Big Hill; jurubeb&atilde;o (Solanum lycocarpum) and jurubeba juna (Solanum stramonifolium), grafted with the tomato cultivar Santa Cruz Kada, and the control treatment was represented by the self-grafted tomato. Three consecutive harvests were spaced seven days after the production stabilization, and the characteristics fruits analyzed were Total Soluble Solids (&ordm;Brix), pH, Titratable Acidity (percentage of citric acid) and TSS/TA. A statistically significant difference was found in the Tukey&rsquo;s test at 5% probability in the titratable acidity, pH and fruit pulp flavor, among the evaluated treatments, while the soluble solids content did not differ between treatments in any of the harvests, but the values remained within the considered adequate for the tomato in natura in the current literature. There was a decrease in fruit flavor in all treatments, and fruit pH drop in all treatments with the exception of jurubeb&atilde;o, with the advancement of plant age, while the titratable acidity had an inverse behavior. The evaluated rootstocks can be used in the tomato crop, without prejudice to the quality of the tomato fruit produced.

scholarly journals Conservation of Sweet Grape tomatoes using albumin coatings containing phenolic compounds of Spirulina sp. LEB-18.

2017 ◽  
Vol 8 (4) ◽  
pp. 128
Author(s):  
Anelise Christ Ribeiro ◽  
Rui Carlos Zambiazi ◽  
Leonor Almeida de Souza Soares
Keyword(s):  
Phenolic Compounds ◽  
Mass Loss ◽  
Shelf Life ◽  
Visual Analysis ◽  
Water Immersion ◽  
Control Sample ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Edible Coatings ◽  
Phenolic Extracts

The objective of this study was to evaluate the influence of protein globulin-based films and with addition of phenolic compounds extracted from Spirulina sp. LEB-18 in the conservation of tomatoes "Sweet Grape". For this, the tomatoes were immersed for one min in edible coatings, the first based on phenolic extracts derived from Spirulina sp. LEB-18 and ovalbumin (extracted from eggwhite), and the second based just on ovalbumin, beyond the control sample with only water immersion. Tests of pH, of titratable acidity, of color, of soluble solids, of mass loss and visual analysis were taken every 96 h during the 20 day period. The results show that the coating made with phenolic compounds increased the shelf life of tomatoes type "sweet grape".

Aloe vera based edible coatings improve the quality of minimally processed ‘Hayward’ kiwifruit

2013 ◽  
Vol 81 ◽  
pp. 29-36 ◽  
Author(s):  
S. Benítez ◽  
I. Achaerandio ◽  
F. Sepulcre ◽  
M. Pujolà
Keyword(s):  
Aloe Vera ◽  
Edible Coatings ◽  
Minimally Processed

scholarly journals Maintaining the firmness of minimally processed papaya using pectin methylesterase and calcium lactate

2020 ◽  
Vol 9 (11) ◽  
pp. e62091110205
Author(s):  
Natália Reis Soares ◽  
Patrícia Nogueira Matos ◽  
Aline Andrade Reis ◽  
Fernanda de Azevedo Souza ◽  
Luiz Fernando Ganassali de Oliveira Júnior ◽  
...  
Keyword(s):  
Galacturonic Acid ◽  
Pectin Methylesterase ◽  
Calcium Lactate ◽  
Soluble Solids ◽  
Control Treatment ◽  
Cell Integrity ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Solids Content

The objective of this work was to evaluate the effect of vacuum infusion of pectin methylesterase (PME) and calcium lactate (C6H10CaO6) in maintaining the firmness of minimally processed papaya, in order to maintain the quality and cellular integrity of the fruit. After minimal processing, the treatments used were: fruit without infusion (control), with H2O infusion, with PME infusion, with C6H10CaO6 infusion and with PME+C6H10CaO6 infusion. At zero times, four and eight days of storage, analyzes of total galacturonic acid, methanol, cell integrity, vitamin C, pH, acidity, soluble solids, damage, freshness and contamination were performed. Papaya treated with the PME+calcium combination showed an increase in firmness (5.8 N) on the eighth day of storage, differing from the control treatment (1.3 N), reporting the least leakage of electrolytes. On the fourth day, the fruit treated with PME+C6H10CaO6 showed the highest content of galacturonic acid and on the eighth day the highest content of methanol, indicating an effective action of the enzyme PME and calcium in this period. The PME+C6H10CaO6 treatment was effective in maintaining and improving the quality of papaya while preserving freshness, soluble solids content, acidity and pH throughout storage.

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