Efeito da aplicação de película de fécula de mandioca na conservação pós-colheita de tomate
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Data
2003-12-01
Autores
Damasceno, Simone
Oliveira, Patrícia Vieira Sutil de
Moro, Edemar
Macedo Jr, Eurides Küster
Lopes, Mário César
Vicentini, Nívea Maria [UNESP]
Título da Revista
ISSN da Revista
Título de Volume
Editor
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Resumo
O presente trabalho teve por objetivo avaliar a qualidade e a vida útil pós-colheita de frutos de Tomate (Lycopersicon esculentum Mill) utilizando recobrimento com película de fécula de mandioca. Após a seleção os frutos foram mergulhados em suspensões a 2 e 3% de fécula de mandioca, secos ao ar e armazenados em condição ambiente, onde a temperatura e a umidade relativa do período variaram de 16 a 21ºC e 51 a 91%, respectivamente. O experimento foi constituído de dois lotes de frutos, sendo o primeiro o grupo não-destrutivo (avaliação de perda de massa). O segundo lote de frutos, constituiu o grupo destrutivo no qual analisou-se textura, pH e sólidos solúveis totais. Os frutos foram avaliados aos 0, 4, 8, 11, 14, 18 e 22 dias. O delineamento experimental foi inteiramente casualizado, com cinco repetições para o primeiro grupo e três repetições para o grupo destrutivo. Os dados experimentais obtidos foram submetidos à analise de variância e as médias comparadas através do teste de Tukey ao nível de 5% de probabilidade. Os tratamentos não influenciaram significativamente a perda de massa e a textura. Entretanto, os frutos recobertos com película a 3% apresentaram melhor aparência do que os frutos testemunha e com película a 2%. O efeito das películas portanto, não foi prejudicial, apenas estético.
This work was made to evaluate the fruit properties and postharvest life of tomato (Lycopersicon esculentum Mill) coated with cassava starch film. After the selection the fruits were dipped in 2 and 3% starch suspensions, dried naturally and stored in room conditions. The average temperature and relative humidity for the period varied respectively among 16-21ºC and 51-91%. The experiment was compound of a no-destructive group (evaluation of weight loss). Another group was the destructive group (evaluation of pH, texture and total soluble solids). Samples of the three groups were taken in 0, 4, 8, 11, 14, 18 and 22 days. The experiment was carried out in a completely randomized statistical design, with 5 replications for the control group and 3 replications for the destructive group. It was founded that the treatments didn't influence significantly the weight loss and the texture. However the fruits coated with 3% starch suspension presented better aspect at the end of the experiment than control and of the fruits immersed in the 2%. The coate effect on tomato fruits was not harzard, only esthetic.
This work was made to evaluate the fruit properties and postharvest life of tomato (Lycopersicon esculentum Mill) coated with cassava starch film. After the selection the fruits were dipped in 2 and 3% starch suspensions, dried naturally and stored in room conditions. The average temperature and relative humidity for the period varied respectively among 16-21ºC and 51-91%. The experiment was compound of a no-destructive group (evaluation of weight loss). Another group was the destructive group (evaluation of pH, texture and total soluble solids). Samples of the three groups were taken in 0, 4, 8, 11, 14, 18 and 22 days. The experiment was carried out in a completely randomized statistical design, with 5 replications for the control group and 3 replications for the destructive group. It was founded that the treatments didn't influence significantly the weight loss and the texture. However the fruits coated with 3% starch suspension presented better aspect at the end of the experiment than control and of the fruits immersed in the 2%. The coate effect on tomato fruits was not harzard, only esthetic.
Descrição
Palavras-chave
tomate, filmes de fécula de mandioca, pós-colheita, tomato, cassava starch film, postharvest
Como citar
Food Science and Technology (Campinas). Sociedade Brasileira de Ciência e Tecnologia de Alimentos, v. 23, n. 3, p. 377-380, 2003.