Abstract
Guava (Psidium guajava) is a highly perishable fruit and is considered as climacteric. Therefore, some alternatives are studied to prolong post-harvest conservation, one of them being the application of edible coatings, which are based on polysaccharides. The objective of this study was to evaluate the post-harvest conservation of uncoated (control – T0) guavas and with edible coating containing 0.5% (T0.5) and 1.0% (T1.0) of konjac glucomannan. The fruits were immersed in the solutions and stored under refrigeration at 4 ° C for analysis at 7 and 15 days of storage. The main parameters evaluated in relation to fruit quality during storage were firmness and color, and with the coating application it was possible to observe a maintenance of these parameters when compared to the control (p <0.05). Besides that, the fruits with coating presented a lower loss of mass. The other parameters evaluated were not influenced by coating addition (p> 0.05), such as pH, acidity, soluble solids, ascorbic acid, luminosity and redness of the peel and color of the pulp. Therefore, coatings made with glucomannan from Konjac may be an alternative to guarantee the quality of fruits during its commercialization, increasing its shelf life.
Highlights
Guava (Psidium guajava) belongs to the Myrtaceae family and is cultivated in many tropical and subtropical regions (Singh, Prasad, & Singh, 2017)
Guava is considered as a climacteric fruit (Nair, Saxena, & Kaur, 2018; Vishwasrao & Ananthanarayan, 2016) and very perishable (Hong, Xie, Zhang, Sun, & Gong, 2012), with a short shelf life due to its rapid maturation, which consists in a series of physical and biochemical processes that result in the synthesis and degradation of pigments, conversion of starch to sugar, reduction of firmness and production of volatile compounds (Nazaré Silva Botelho, Alvarenga Rocha, Aparecida Braga, Silva, & Abreu, 2016)
Different uppercase letters on the same line indicate significant difference between days of storage (p
Summary
Guava (Psidium guajava) belongs to the Myrtaceae family and is cultivated in many tropical and subtropical regions (Singh, Prasad, & Singh, 2017). Konjac belongs to the Araceae family, and has been cultivated for centuries in Asian countries (Ansil et al, 2011; Behera & Ray, 2016) and widely consumed in India, Indonesia and Malaysia (Singh & Wadhwa, 2014) Regarding its structure, it is mainly composed of D-glucose and D-mannose residues bound by β-1,4 linkage with a ratio of 1: 1.6 (Behera & Ray, 2016; Dai, Jiang, Shah, & Corke, Wang et al, 2017, Yildiz, 2010, Yuan et al, 2017, Zhang, Chen, & Yang, 2014). The present work aims to evaluate the post-harvest conservation of guavas using the konjac glucomannan edible coatings
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