African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12258

Full Length Research Paper

Use of pectin in the storage of mangaba fruits (Hancorniaspeciosa Gomes) associated with refrigeration

Placido, G. R.*
  • Placido, G. R.*
  • Programa de Pos-Graduacao em Zootecnia, Instituto Federal Goiano – Campus Rio Verde, Rio Verde, Goias, Brazil.
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Silva, R. M.
  • Silva, R. M.
  • Food Engineering Course, Instituto Federal Goiano – Campus Rio Verde, Rio Verde, Goias, Brazil.
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Cagnin, C.
  • Cagnin, C.
  • Food Engineering Course, Instituto Federal Goiano – Campus Rio Verde, Rio Verde, Goias, Brazil.
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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
Soares, J. C.
  • Soares, J. C.
  • Programa de Pos-Graduacao em Ciencia e Tecnologia de Alimentos, Depatamento de Agronomia e Ciencia e Tecnologia de Alimentos, Universidade Federal de Goias, Goiânia, GO, Brazil.
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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 Goiás, Goiania, GO, Brazil.
  • Google Scholar


  •  Received: 24 February 2015
  •  Accepted: 31 August 2015
  •  Published: 30 September 2015

Abstract

The objective of this study was to evaluate the storage potential of mangaba fruits coated with pectin biofilm stored in biochemical oxygen demand (BOD) (22 ± 1°C) under modified atmosphere. Scanning electron microscopy (SEM) was used to analyze the physical and chemical changes, vitamin C content, soluble solid, titratable acidity and turgor pressure, and colour and physical structure of the fruits during storage. The physico-chemical and colour analyses of the fruit were done with four treatment groups: control and pectin solutions of 4, 6 and 8% (w / v) at three day intervals for two weeks. The pectin solution and BOD were effective for the conservation of soluble solids of mangaba. However, the levels of acidity, vitamin C and turgor pressure showed that the fruits got ripe during the study and were kept until the sixth day of the test compared to control fruits. The best results were determined for the mangaba coated with 6 to 8% pectin.

Key words: Conservation, film solution, post-harvest, firmness.