Dados do Trabalho

Título

EDIBLE COATINGS DEVELOPED FROM THE BIOMASS OF THE MICROALGAE (Chlorella sorokiniana) INCREASE THE SHELF LIFE OF GREEN BELL PEPPER (Capsicum annuum L.)

Introdução

Biodegradable packaging can maintain or prolong the shelf life of food products, whether in the form of films or coatings. The coating is a thin layer of material applied directly to the surface of the product to protect and preserve it. Thus, the aim of this work was to evaluate the shelf life and the postharvest quality of green bell peppers (Capsicum annuum) submitted to different coatings based on the microalgae Chlorella sorokiniana, gelatin and glycerol, stored at 10 or 26 °C.

Material e Métodos

Samples were divided into 4 treatments, being T1 (water) the control. Coatings contained, per 100 mL-1 of water: 0.5 g microalgae, 2.5 g gelatin, 1.5 g glycerol (T2); 1.5 g microalgae, 2.5 g gelatin, 1.5 g glycerol (T3); 1.0 g microalgae, 2.0 g gelatin, 2.0 g glycerol (T4). Determinations of mass loss, color, firmness, pH, total acidity index, and total soluble solids content were carried out at 0, 5, 10, 15, 20, and 25 days of storage.

Resultados e Discussão

The mass loss at 26°C was significantly influenced by the storage time of the peppers. Up to 10 days of storage, the integrity of the fruits was maintained. On the 15th day, the mass losses became more evident. On the 20th day, fruits were still acceptable (up to 6% mass loss) at 26°C, except for T1 that presented the highest mass loss (13.88%). At 26°C, the colors changed from dark green to reddish. The a* values decreased up to the 15th day. The firmness gradually reduced over time. The acidity values oscillated during the storage.

Conclusão

Color changes were evidenced due to the reddening of the peppers caused by the degradation of chlorophyll. Changes in firmness and acidity were related to the damage of the cell walls and greater consumption of acids. The use of coatings was efficient in delaying post-harvest metabolism and prolonging the conservation of peppers at both temperatures. As expected, the quality of the fruits was better preserved at 10ºC. However, at 26 ºC, T2 maintained the fruits in conditions of commercialization up to 25 days of storage, representing at least 5 days more compared to the control treatment.