Coating Guava Postharvest With the Use of Starch of Tamarind Seed and Pomegranate Seed Oil

Elny A Onias,Adriana Da S Santos,Ana P N Ferreira,Railene H C R Araújo,Marília H B S Rodrigues,Thais B De Queiroga,Eliane A Onias,Maria L Da S Medeiros,Albert E M De M Teodosio,Ágda M F De Oliveira

doi:10.5539/jas.v11n1p313

Abstract

The effect of coatings with different concentrations of tamarind seed starch associated with pomegranate seed oil in &lsquo;Paluma&rsquo; guava was investigated in the present work. The fruits were harvested from an orchard in the morning, packed in containers previously lined with paper, and transported to a laboratory, where they were selected, washed, sanitized, and separated at random for the application of each treatment. The experiment design used was completely randomized, in the 6 &times; 6 factorial scheme, six coatings and six evaluation periods, with 3 replicates made up of 2 fruits. The treatments were: T1 (control or reference sample), without coating; T2 (0.24 mL of pomegranate seed oil/mL of coating); T3 (2% tamarind starch); T4 (1% tamarind starch); T5 (2% of tamarind starch); T6 (3% tamarind starch), T4, T5 and T6 were associated with 0.24 mL/mL of the pomegranate seed oil. The treatments were applied under immersion of the fruits in the solutions and then stored in a refrigerated chamber at 10&plusmn;2 &deg;C and 80&plusmn;5% RH, and the evaluations were performed at intervals of 3 days to 12 days of storage. Due to the maintenance of the quality of the fruits, and without sufficient material, it was decided to extend storage time until the 21 days. Thus, the analyses were performed at 0, 3, 6, 9, 12 and 21 days with evaluations at 0, 3, 6, 9, 12, and 21 days. The T6 treatment (3% tamarind starch + 0.24 mL/mL pomegranate seed oil) was more efficient regarding luminosity (L*) of the fruits and delaying color development , expressed by the values of C*, also showing the higher retention in the loss of firmness, lower mass loss and lower soluble solids content, suggesting that this treatment possibly inhibited the degradation of polysaccharides, delaying the ripening process of the fruits.

Highlights

The guava (Psidium guajava L.) is a seasonal fruit found in the tropical and subtropical areas of the world. It is an excellent source of dietary fiber, pectin, vitamin A, phosphorus presenting the second largest vitamin content C of all of the fruits belonging to the family Myrtaceae
The experiment was developed in the Federal University of Campina Grande (UFCG), Center of Sciences and Agro-Food Technology (CCTA), in the laboratory of Post-Harvest of Fruits and Vegetables, in the period of November to December 2017
Afterwards, the fruits were washed with 1% neutral detergent solution and, after rinsing, sanitized with sodium hypochlorite solution containing 100 ppm of free chlorine for fifteen minutes. They were randomly sorted in batches for the application of the treatments, which were composed of different suspensions based on tamarind starch and pomegranate seed oil

Summary

Introduction

The guava (Psidium guajava L.) is a seasonal fruit found in the tropical and subtropical areas of the world It is an excellent source of dietary fiber, pectin, vitamin A, phosphorus presenting the second largest vitamin content C of all of the fruits belonging to the family Myrtaceae. For being that one polysaccharide it possesses in its composition amylose and amylopectin, which serve as a barrier to gases, antifungal action, being able to preserve mechanical and sensorial properties. It can present antioxidant actions, due to the fact that the fruit of tamarind rich in phenolic compounds, preventing the action of free radicals (Tremocolde, 2011)

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