CARACTERIZAÇÃO FÍSICO-QUÍMICA DE REVESTIMENTO COMESTÍVEL DE PECTINA DO MARACUJÁ COM ADIÇÃO DE NANOPARTÍCULAS DE ZINCO NA SHELF LIFE DA SERIGUELA (Spondias purpúrea L.)

Abstract

To increase the shelf life of fruits and vegetables the use of post-harvest conservation technologies is indispensable, as is the case with the use of coatings. The seriguela is a tropical fruit of high perishability throughout the post-harvest manipulation, susceptible to softening and as a consequence reaches the senescence quickly, changing the flavor of the fruit. The present work aimed to evaluate the physical-chemical alterations caused in seriguela (Spondias purpurea L. ) when using pectin-based edible coating of passion fruit residue with and without the addition of ZnO nanoparticles. The seriguelas were submitted to three treatments, being uncoated fruits (control), fruit coated with filmogenic solution with 2% (m/v) pectin and fruits coated with filmogenic solution with 2% (m/v) pectin + 0.025g (0.25%) ZnO nanoparticle, the treatments were stored in trays at 20°C for 6 days. The parameters evaluated were: Titratable acidity, soluble solids, color, turgidity pressure and mass loss at 0, 3, and 6 days of storage. The seriguelas coated pectin + ZnO nanoparticle showed better results in the parameters: color, loss of mass and firmness when compared to the other treatments presenting satisfaction with their use.