| Popis: |
Minimally processed fruits undergo changes that need to be controlled. The objective was to evaluate minimally processed papayas, using edible coatings based on chitosan and gelatin through different techniques. The following treatments were applied: control (distilled water), 1% chitosan, 4% gelatin, 1% chitosan + 4% gelatin (blend) and 1% chitosan under 4% gelatin (layer by layer). The infrared spectroscopy (FTIR) of the coatings was analyzed, and fresh mass, firmness, pulp color (L*, a*, b* and Hue angle), pH, titratable acidity, soluble solids, ascorbic acid, phenolic compounds, lycopene, β-carotene, total sugars and catalase from fruits. Gelatin and the layer-by-layer treatment had a positive effect on the conservation of minimally processed papaya. These coatings were able to reduce the loss of fresh mass, maintaining the firmness and orange color of the mesocarp. The treatments showed low SS content during the storage period, few variations in acidity, influencing maturation. Gelatin had a low polyphenol content, the layer-by-layer treatment did not show changes in vitamin C levels. These treatments did not show changes in lycopene and β-carotene levels over the days, showing a small increase in total sugars. Thus, the use of gelatin polymers and undercoat treatment (LBL) is a viable alternative to preserve minimally processed papayas for at least 8 days. |
