Coberturas à base de quitosana na qualidade pós-colheita de morangos cv. Aromas .

• Ano de defesa: 2009
• Autor(a) principal: Costa, Cristina Simões da
• Orientador(a): Silva, Jorge Adolfo
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Pelotas
• Programa de Pós-Graduação: Programa de Pós-Graduação em Ciência e Tecnologia Agroindustrial
• Departamento: Faculdade de Agronomia Eliseu Maciel
• País: BR
• Palavras-chave em Português: Embalagem comestível; Polissacarídeo; Cálcio; Ácidos graxos; Ácido ascórbico
• Palavras-chave em Inglês: Edible packaging; Polisaccharide; Calcium; Fat acid; Ascorbic acid
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
• Link de acesso: https://guaiaca.ufpel.edu.br/handle/123456789/1313

Strawberry is a highly perishable fruit, presenting a post-harvest shelf life relatively short due to physiologic changes and incidence of fungal decay, which limitate its fresh commercialization. Chitosan based edible coating are a good alternative on controlling post harvest changes associated do strawberry decay. This work was divided in two experiments. In first article, the application of chitosan edible coatings added of calcium and fat acid to promote preservation of the quality of strawberry cv. Aromas during refrigerated storage. Three coatings were studied: chitosan + calcium chloridre (QC), . chitosan + calcium chloride + oleic acid (QCAO), and chitosan + calcium chloride + stearic acid (QCAE). After coatings were applied, the fruits were stored at + 2°C e 75 ± 5%HR for 10 days. Firmness, pH, titratable acidity, content of soluble solids and, color weren t affected significantly at the end of storage, and no differences between treatment were observed. Coating affected significantly fungal decay on QC coated fruits when compared to non coated fruits, promoting 83%. Fruits that received QC or QCAE coating obtained same acceptability of control fruits. In the second article, the ability of chitosan edible coating, added of calcium and/or ascorbic acid to maintain strawberry post-harvest quality under refrigerated (0°C) and atmospheric (25ºC) storage was evaluated. Four coatings were studied: chitosan (Q); chitosan + calcium chloridre (QC), chitosan + ascorbic acid (QA), and chitosan + calcium chloride + ascorbic acid (QCA). After coatings were applied, the fruits were stored for 15 days at 0 + 2°C e 75 ± 5%HR (refrigerated) and for 7 days at 25ºC + 2ºC (atmospheric). Firmness, pH, titratable acidity, content of soluble solids and, color weren t affected significantly at the end of storage, and no differences between treatment were observed. On refrigerated condition, chitosan coatings promoted the maintenance of titrable acidity, reduction of loss of firmness and of fungal decay, which was completely inhibited on the fruits covered with QA and QC until the twelve day. Soluble solids content, pH, color (L*, C*, h*), anthocyanins content and phenolic compounds content weren´t affected by coating. On the strawberry stored under atmospheric temperature, coatings promoted retention of firmness and controlled fungal decay, showing no effects on the other attributes evaluated. In general, post-harvest application of chitosan based edible coatings preserve strawberry quality during storage. Incorporation of ascorbic acid or calcium chloride on coating promotes additional gain on the control of fungal decay, being observed a higher acceptability of coatings containing ascorbic acid. The employ of this coating can extend the shelf life of refrigerated or atmospheric stored strawberry until 12 and 3 days, respectively.