Uso de revestimentos comestíveis na preservação da qualidade de carambola (Averrhoa carambola L.) minimamente processada

Abstract

Seeking for a better advantage, an aggregation of value and the increase of convenience for consumption, the interest of minimally processed fruits have been increased. This study aimed to evaluate the use of edible coatings application of minimally processed carambola with the intention of increasing the shelf life of this product. Carambola minimally processed and treated with edible coatings based on chitosan (1.5%) and sodium alginate (1%) were studied on the changes of chemical, physical, physical-chemical, biochemical, microbiological and sensory. Results showed that the use of these coatings caused significant changes in minimally processed carambola compared to control treatment. The most important was: lower psychrotrophic counts, and yeasts, lower respiration rate in carambola treated with chitosan, lower browning index, and lower moisture, and loss, loss mass along the storage for both coats. The treatment of minimally processed carambola with alginate did not affect the sensory attributes and stood the test of acceptance. We can estimate that the useful life of minimally processed star fruit with alginate edible coating was 8 days at a temperature of 9 ° C of cooling, increasing by two days the life of the product compared to the control group. Considering the cost of coating application and the benefits of increased product life, the coating alginate tested may be used with satisfactory results.