Qualidade Pós-colheita de Frutos de Jiló Submetidos a Revestimento Comestível

Abstract

The objective of this study was to evaluate the effect on the quality and eggplant fruit postharvest conservation undergoing edible coating. The experiment was conducted following a completely randomized design in a factorial 4 x 5 (0, 1, 2 and 3% of cassava starch x 0, 1, 2, 3 and 4 days of storage) with four replications. Each repetition corresponding to three fruits of eggplant. On the day of harvest fruits were immersed in cassava starch and then kept under a temperature of 24 ± 2 ° C for up to five days. Daily post-harvest quality was determined as the physicochemical characteristics of firmness, soluble solids, pH and acidity. The cassava starch did not influence the post-harvest quality of the fruit of eggplant. It was observed during storage reduction in firmness, the soluble solids content and an increase in titratable acidity and the percentage weight loss. Regression analysis indicates that the last day of storage the eggplant fruit senescence entered a process. Thus, it can be concluded that the cassava starch concentrations used in this study were not able to slow the growth in maturity process of the fruits of eggplant.