Abstract
The use of biodegradable coatings to conserve fruits and vegetables stands out in the food industry. This study aims to evaluate the postharvest quality of papaya Formosa 'Tainung 01' submitted to different coating formulations, to establish the one that best maintains the postharvest quality. The fruits, distributed in a completely randomized design, received the coatings composed of aqueous solution of agar and pomegranate seed oil in the following compositions (with 6 treatments and 5 replicates): T1: 0.5% agar and 0.1 mL/L oil; T2: 1.0% agar and 0.2 mL/L oil; T3: 1.5% agar and 0.3 mL/L oil; T4: 2.0% agar and 0.4 mL/L of oil; T5: 2.5% of agar and 0.5 mL/L of oil; and T6: Control, uncoated. The experiment lasted ten days packing at 17.5 ± 0.6 °C and 55 ± 3, 2% RH. T4 provided better conservation of the quality attributes in papaya. Fruits in this treatment showed higher vitamin C content, higher soluble solids and total sugars, and lower titratable acidity, important characteristics for product acceptance. Besides, T4 better conserved the green (external) color of the fruits, while fruits submitted to the other treatments acquired a yellowish coloration.
Highlights
The constant changes in the food habits affected by globalization caused the food industry to produce the “instant” foods, increasing the health risks due to the high sugar, sodium and fat contents in these foods
According to Rodrigues (2019), papaya (Carica papaya L.) is a very important fruit, because it has substances with antioxidant power, vitamins, minerals and fibers, which help maintain a healthy diet, besides being one of the most consumed and produced fruits in Brazil. Another fruit that has attracted the attention of food and pharmaceutical companies is the pomegranate (Punica granatum L.), because it has high levels of phenolic compounds, anthocyanins and other compounds with antioxidant properties (Moreira et al, 2015)
At the time of harvest, we made a previous selection for uniformity of size and coloration, we took the papayas to the Fruit Postharvest Technology Laboratory, located in the Center of Science and Technology Agrifood of the Federal University of Campina Grande, Pombal, PB, Brazil campus, where we washed the fruits with 1% neutral detergent solution, sanitized with 100 ppm sodium hypochlorite solution and placed to dry under ambient conditions of humidity and temperature
Summary
The constant changes in the food habits affected by globalization caused the food industry to produce the “instant” foods, increasing the health risks due to the high sugar, sodium and fat contents in these foods. According to Rodrigues (2019), papaya (Carica papaya L.) is a very important fruit, because it has substances with antioxidant power, vitamins, minerals and fibers, which help maintain a healthy diet, besides being one of the most consumed and produced fruits in Brazil. Another fruit that has attracted the attention of food and pharmaceutical companies is the pomegranate (Punica granatum L.), because it has high levels of phenolic compounds, anthocyanins and other compounds with antioxidant properties (Moreira et al, 2015). Brazil is a highlight in world food production, the country stands out among the countries with the highest food waste in the world - about 30% of production will end up in the garbage (Teodosio et al, 2018)
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