AVALIAÇÃO FÍSICO-QUÍMICA DO ABACATE (Persea americana Mill.) COM USO DE REVESTIMENTO COMESTÍVEL PRODUZIDO À BASE DA PECTINA DO POMELO (Citrus grandis)

Abstract

To increase the shelf life of fruits and vegetables the use of postharvest conservation technologies is essential, as is the case with the use of coatings. Pomelo is the largest citrus fruit and its albedo is rich in peptic substances that can be used in the production of edible coatings. Thus, the present work aimed to evaluate the physicochemical changes caused to avocado when using the edible pectin-based lining of the pomelo albedo. Avocados were submitted to two treatments, which were uncoated fruits (control) and coated with filmogenic solution with 2% (m/v) pectin and stored in trays at 20°C for 12 days. The parameters evaluated were: Pectin yield, titratable acidity, soluble solids, color, turgescence pressure and mass loss at 0, 3, 6, 9 and 12 days of storage. Coated avocados showed better results when compared to the control for the parameters of loss of mass and soluble solids, presenting satisfaction regarding their use.