Influência de películas de fécula de mandioca na qualidade pós-colheita de frutos de pimentão (Capsicum annuum L.)
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Data
1999-01-01
Autores
VICENTINI, Nívea Maria [UNESP]
CASTRO, Tarcísio Mauro Rosseto de [UNESP]
CEREDA, Marney Pascoli [UNESP]
Título da Revista
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Editor
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Resumo
A proposta em estudo é o uso de películas comestíveis, derivadas de fécula de mandioca na manutenção da qualidade de frutos de pimentão após a sua colheita. Frutos de pimentão (Capsicum annuum L.) receberam tratamento com películas de amido, com a finalidade de avaliar a sua eficiência como barreira à perda de água, bem como sua influência nas propriedades físicas e químicas dos mesmos. Os frutos foram mergulhados por um minuto em suspensões a 1, 3 e 5% de fécula, secos naturalmente ao ar e armazenados em condições ambientais, onde a temperatura e umidade relativa médias do período variaram de 26,0-29,0° C e 59,5-71,5%, respectivamente. O delineamento experimental foi inteiramente casualizado em esquema fatorial com 16 tratamentos, 3 repetições e 2 frutos por parcela. As análises de controle (porcentagem de perda de peso, textura, pH e teor de sólidos solúveis), foram feitas a cada três dias por um período de 12 dias. As películas a 3 e 5% mantiveram os frutos firmes. Os tratamentos não influenciaram significativamente na perda de peso, pH e no teor de sólidos solúveis.
One idea under studies is the application of edible films, derived from cassava starch. Red peppers (Capsicum annuum L.), received a starch film, with the purpose to observe its efficiency as a barrier to water loss as well as its influence in physical and chemical properties. The fruits were dipped for one minute in 1, 3 to 5% starch suspensions, dried naturally in air and then stored in environmental condiditions, where the average temperature and relative humidity for the period varied respectively of 26,0-29,0°C e 59,5-71,5%. The experiment was carried out in a completely randomized statistical design and factorial outline with 16 treatments, 3 replications and 2 fruits per parcel. The observations (to evaluate weight loss, texture, pH and total soluble solids) were made every three days on a 12 day period. It was observed that the texture of the fruits immersed in the 3 to 5% starch suspension was significantly different when compared to the control and of the fruits immersed in the 1%. The treatments didn t influence significantly in the weight loss, pH and total soluble solids.
One idea under studies is the application of edible films, derived from cassava starch. Red peppers (Capsicum annuum L.), received a starch film, with the purpose to observe its efficiency as a barrier to water loss as well as its influence in physical and chemical properties. The fruits were dipped for one minute in 1, 3 to 5% starch suspensions, dried naturally in air and then stored in environmental condiditions, where the average temperature and relative humidity for the period varied respectively of 26,0-29,0°C e 59,5-71,5%. The experiment was carried out in a completely randomized statistical design and factorial outline with 16 treatments, 3 replications and 2 fruits per parcel. The observations (to evaluate weight loss, texture, pH and total soluble solids) were made every three days on a 12 day period. It was observed that the texture of the fruits immersed in the 3 to 5% starch suspension was significantly different when compared to the control and of the fruits immersed in the 1%. The treatments didn t influence significantly in the weight loss, pH and total soluble solids.
Descrição
Palavras-chave
pós-colheita, embalagem, filmes comestíveis, amido, postharvest, packaging, edible films, starch
Como citar
Food Science and Technology (Campinas). Sociedade Brasileira de Ciência e Tecnologia de Alimentos, v. 19, n. 1, p. 127-130, 1999.