Use of pectin in the postharvest conservation of tangerine

  • GR Placido
  • RM Silva
  • MAP Silva
  • DC Furtado
  • MG Santos
  • M Caliari
  • DEC Oliveira

Abstract

The aim of the present study was to evaluate the postharvest behavior of tangerine coated with different pectin concentrations during storage under controlled temperature (22°C ± 0.1). Fruits with green color (± 90% of the surface) were divided into four groups: fruits without any coating (T1) and fruits coated with pectin solution at 4 g / 100 g (T2), 6 ml / 100 ml (T3) and 8 g / 100 ml (T4). Tangerines were evaluated during the storage period (0, 3, 6, 9, 12 and 15 days) for the following parameters: vitamin C, soluble solids (SS), total titratable acidity (TTA), mass loss, turgidity pressure and external appearance through colorimetric analysis. In general, coated fruits showed lower mass loss over the storage period. The polynomial model was the model that best suited the experimental data. Regarding to the physico-chemical characteristics, the citrus fruits and non-climacteric, showed little variation in the treatments and changes that have occurred and which can be explained by the variability of the fruits used. In general, the fruit treated with different concentrations of pectin kept green for longer period and with this feature of the fruits, is better accepted by the consumer. 

Keywords: Citrus deliciosa Tenore, pectin, coatings, coloring, mathematical models

African Journal of Biotechnology, Vol 13(52) 4702-4710

Author Biographies

GR Placido
Department of Food Sciences and Technology, Federal Institute Goias - Rio Verde Campus, CP 66, 75901-970, Rio Verde, GO, Brazil
RM Silva
Department of Food Engineering, Federal Goias Institute - Campus Rio Verde, CP 66 75901-970, Rio Verde, GO, Brazil
MAP Silva
Department of Animal Science, Federal Institute Goias - Campus Rio Verde, CP 66 75901-970, Rio Verde, GO, Brazil
DC Furtado
Department of Food Engineering, Federal Goias Institute - Campus Rio Verde, CP 66 75901-970, Rio Verde, GO, Brazil
MG Santos
Department of Food Sciences and Technology, Federal Institute Goias - Rio Verde Campus, CP 66, 75901-970, Rio Verde, GO, Brazil
M Caliari
Department of Food Sciences and Technology, Federal Institute Goias - Rio Verde Campus, CP 66, 75901-970, Rio Verde, GO, Brazil
DEC Oliveira
Department of Food Sciences and Technology, Federal Institute Goias - Rio Verde Campus, CP 66, 75901-970, Rio Verde, GO, Brazil
Published
2015-11-16
Section
Articles

Journal Identifiers


eISSN: 1684-5315