Conservation of "Paluma" guavas coated with cassava starch and pectin
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| Format: | Artículo científico |
| Langue: | en |
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Universidad Nacional de Colombia
2018
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| _version_ | 1876439526064259072 |
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| author | Anny Karoline Rocha Quirino |
| author_facet | Anny Karoline Rocha Quirino |
| contents | Conservation of "Paluma" guavas coated with cassava starch and pectin Anny Karoline Rocha Quirino Josenara Daiane de Souza Costa Acácio Figueiredo Marylia de Sousa Costa Carolina María Sánchez-Sáenz Ingeniería storage ripening edible coatings fruits properties Psidium guajava L This study was to evaluate the post-harvest conservation of "Paluma" guavas coated with cassava starch and pectin. The selected and disinfected fruit samples were coated with cassava starch or pectin at concentrations of 0 (control), 2, 4 and 6%. Then, fruits were stored at room temperature (25 ± 1.0°C) for 12 days. Every three days, evaluations of mass loss, length, diameter, color of peel and pulp, pulp firmness, total soluble solids, pH and vitamin C content were held. The experiment was completely randomized in a 4 x 5 factorial design with four concentrations of the solutions and five storage periods with three replications. The results showed that cassava starch and pectin-based coatings can be an alternative for maintaining the post-harvest quality of "Paluma" guavas. Concentrations of 4 and 6% of both types of coating provided good results regarding the retention of some attributes. The cassava starch kept the fruits brighter compared to fruits coated with pectin. 2018 artículo científico 0012-7353 https://www.redalyc.org/articulo.oa?id=49655628042 https://www.redalyc.org/journal/496/49655628042/ https://www.redalyc.org/journal/496/49655628042/html/ https://www.redalyc.org/journal/496/49655628042/49655628042.epub https://www.redalyc.org/journal/496/49655628042/movil 10.15446/dyna.v85n204.63420 en http://www.redalyc.org/revista.oa?id=496 Dyna application/pdf Universidad Nacional de Colombia Dyna (Colombia) Num.204 Vol.85 |
| format | Artículo científico |
| id | redalyc_49655628042 |
| institution | Redalyc |
| language | en |
| publishDate | 2018 |
| publisher | Universidad Nacional de Colombia |
| spellingShingle | Conservation of "Paluma" guavas coated with cassava starch and pectin Anny Karoline Rocha Quirino Ingeniería storage ripening edible coatings fruits properties Psidium guajava L Conservation of "Paluma" guavas coated with cassava starch and pectin Anny Karoline Rocha Quirino Josenara Daiane de Souza Costa Acácio Figueiredo Marylia de Sousa Costa Carolina María Sánchez-Sáenz Ingeniería storage ripening edible coatings fruits properties Psidium guajava L This study was to evaluate the post-harvest conservation of "Paluma" guavas coated with cassava starch and pectin. The selected and disinfected fruit samples were coated with cassava starch or pectin at concentrations of 0 (control), 2, 4 and 6%. Then, fruits were stored at room temperature (25 ± 1.0°C) for 12 days. Every three days, evaluations of mass loss, length, diameter, color of peel and pulp, pulp firmness, total soluble solids, pH and vitamin C content were held. The experiment was completely randomized in a 4 x 5 factorial design with four concentrations of the solutions and five storage periods with three replications. The results showed that cassava starch and pectin-based coatings can be an alternative for maintaining the post-harvest quality of "Paluma" guavas. Concentrations of 4 and 6% of both types of coating provided good results regarding the retention of some attributes. The cassava starch kept the fruits brighter compared to fruits coated with pectin. 2018 artículo científico 0012-7353 https://www.redalyc.org/articulo.oa?id=49655628042 https://www.redalyc.org/journal/496/49655628042/ https://www.redalyc.org/journal/496/49655628042/html/ https://www.redalyc.org/journal/496/49655628042/49655628042.epub https://www.redalyc.org/journal/496/49655628042/movil 10.15446/dyna.v85n204.63420 en http://www.redalyc.org/revista.oa?id=496 Dyna application/pdf Universidad Nacional de Colombia Dyna (Colombia) Num.204 Vol.85 |
| title | Conservation of "Paluma" guavas coated with cassava starch and pectin |
| topic | Ingeniería storage ripening edible coatings fruits properties Psidium guajava L |
| url | https://www.redalyc.org/articulo.oa?id=49655628042 https://www.redalyc.org/journal/496/49655628042/ https://www.redalyc.org/journal/496/49655628042/html/ https://www.redalyc.org/journal/496/49655628042/49655628042.epub https://www.redalyc.org/journal/496/49655628042/movil |