Effect of Manihot esculenta starch-based coating on postharvest preservation of Carica papaya.
DOI:
https://doi.org/10.12873/444quispeKeywords:
Almidón de yuca, conservación post-cosecha, papaya, recubrimiento.Abstract
Introduction. The application of the innovative cassava starch coating technology will allow the preservation of safe papaya fruits, reducing post-harvest losses in their commercialization. Objective. To evaluate the effect of a coating based on cassava starch of the Cevallos variety (Manihot esculenta) on the postharvest preservation of papaya variety Intenzza (Carica papaya). Materials and methods. Papaya fruits of the Intenzza variety were sampled from the “Tahuantinsuyo” village center, Laberinto district, Tambopata province, Madre de Dios - Peru. Located at km 56, Interoceanic section Puerto Maldonado to Cusco, since it has an Agricultural Unit of 7 hectares of papaya production, the cassava of Cevallos variety were extracted from the village “Bajo Madre de Dios”. The concentrations of coatings made from starch were 2% (W/V) and 4% (W/V), glycerin 2% (W/V) was used as a plasticizer and potassium sorbate 0.1% (W/V) as a preservative, and then dried at an ambient temperature of 28°C. The effect of the coating made with cassava starch on post-harvest preservation on a shelf for 12 days was determined. Results. The elaborated coating made with cassava starch has justified that it is an alternative and effective procedure that improves the post-harvest of papaya variety Intenzza. Conclusions. Papayas coated with potassium sorbate showed better postharvest conservation in weight loss percentage (7.6%), color (32.12L*), firmness (2.33N) and citric acid percentage (1.38%) during storage at 28°C compared to coated and uncoated fruits. These results suggest that the cassava starch coating has a positive effect and can be used positively to extend the shelf life of papaya.
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