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1 juillet 2015
- handle: 10670/1.h2saxp
info:eu-repo/semantics/openAccess
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ripening edible coating starch postharvestSujets proches
Farinaceous products Products, Farinaceous Potato starch AmylumCiter ce document
Diana Alejandra Solís Jimenez et al., « Coating Effect of Modified Cassava Starch in Hass Avocado », Producción + Limpia, ID : 10670/1.h2saxp
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Introduction. The production and commercialization of avocado are growing, but there are postharvest handling inconsistencies that lead to poor product quality. This situation must be corrected in order to ensure the proper conservation by using appropriate techniques, such as the use of environmentally friendly edible coatings. Objective. We evaluated the effect of modified cassava starch coatings (Manihot esculenta) on respiration rate, firmness, weight loss and color development of the Hass variety avocado (Persea americana Miller), at temperature of 24°C and relative humidity of 77,5 %. Materials and methods. A randomized complete block design with four treatments was used: T1: uncoated fruits; T2: 2 %; T3: 3 % and T4: 4 % starch, all with 2 % glycerin. Three replicates were performed and the results were subjected to analysis of variance (a=0,05). Results. Significant differences were found for respiration rate and color, with the 4 % starch coating being the most responsive to maintaining fruit quality conditions. Conclusions. Coatings with 2, 3 and 4 % starch retained quality characteristics as a result of lower weight and firmness loss, diminished respiration rate and color preservation.