African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12269

Full Length Research Paper

Application of biofilms in the post-harvest conservation of pequi (Caryocar brasiliense Camb.)

Placido, G. R.*
  • Placido, G. R.*
  • Programa de Pos-Graduacao em Zootecnia, Instituto Federal Goiano ? Campus Rio Verde, Rio Verde, Goias, Brazil.
  • Google Scholar
Silva, R. M.
  • Silva, R. M.
  • Food Engineering Course, Instituto Federal Goiano ? Campus Rio Verde, Rio Verde, Goias, Brazil.
  • Google Scholar
Cagnin, C.
  • Cagnin, C.
  • Food Engineering Course, Instituto Federal Goiano ? Campus Rio Verde, Rio Verde, Goias, Brazil.
  • Google Scholar
Silva, M. A. P.
  • Silva, M. A. P.
  • Programa de Pos-Graduacao em Zootecnia, Instituto Federal Goiano ? Campus Rio Verde, Rio Verde, Goias, Brazil.
  • Google Scholar
Caliari, M.
  • Caliari, M.
  • Programa de Pos-Graduacao em Ciencia e Tecnologia de Alimentos, Depatamento de Agronomia e Ciencia e Tecnologia de Alimentos, Universidade Federal de Goias, Goiania, GO, Brazil.
  • Google Scholar
Furtado, D. C.
  • Furtado, D. C.
  • Food Engineering Course, Instituto Federal Goiano ? Campus Rio Verde, Rio Verde, Goias, Brazil.
  • Google Scholar


  •  Received: 16 February 2015
  •  Accepted: 21 May 2015
  •  Published: 27 May 2015

Abstract

Pequi (Caryocar Brasiliense Camb.), fruit characteristic of the Brazilian cerrado, has sensory and nutritional characteristics, pleasant flavor and aroma and considerable presence of lipids and fiber, essential for human consumption. The aim of this study was to assess the post-harvest conservation of this fruit by using different sources of biofilms as a means to ensure the maintenance of fruit physical and chemical characteristics in order to increase its shelf life. Fruits were submitted to four treatments: control (no coating) (T1); 0.5% w/w carnauba wax (T2); 1% w/w cassava starch (T3) and 1.5% w/w xanthan gum (T4) stored during 15 days at BOD at 22 ± 0.1°C and submitted every three days to analyses of titratable acidity, soluble solid, pH, turgor pressure, vitamin C, weight loss and physical structure by scanning electron microscopy. The pH levels and turgor pressure showed expected values for control and coated pequi fruits. The vitamin C, titratable acidity, soluble solids contents and weight loss showed that coatings did not achieve satisfactory results. However, fruits coated with cassava starch showed the best conservation results during the experimental period.

 

Key words: Coatings, shelf life, storage.