CONSERVAÇÃO PÓS-COLHEITA DE FRUTOS DE PIMENTA BODE VERMELHA (Capsicum chinense Jacq.) ESTOCADOS EM SISTEMA DE BIOFILME À BASE DE SORO DE LEITE

Abstract

Post-harvest conservation is critical to reducing losses and increasing shelf life. The red goat pepper fruits are quite perishable as to the time and storage conditions. Thus, a system of packaging covered by biofilm based on whey was made, taking advantage of the whey by - product. The fruits of red goat pepper were characterized by physical, physicochemical and bioactive compounds in five stages of maturation. The most suitable stage of maturation for consumption is red, because it presented greater antioxidant capacity. The biofilms were obtained in four formulations with combinations of whey and manioc starch, being characterized by solubility, optical properties and mechanical properties. Films may be used for cover and as primary packaging. The biofilm treatment with 63.75% whey was selected to integrate the packaging system with its better mechanical properties. The packaging systems were formed by open system (without biofilm) and closed (with biofilm), at temperatures of 16ºC and 24ºC for 17 days of storage. Red goat peppers were analyzed every two days, evaluating loss of mass, color, soluble solids and titratable acidity. The temperature of 24ºC caused greater injury to the fruits. The closed storage system accelerated the process of degradation of the fruits by possibly preventing the gas exchange, but the same system prevented the fruits from developing microorganisms, which happened in the open system at both temperatures.