Evaluación de un recubrimiento comestible a base de almidón de yuca y gel de aloe vera en la conservación de duraznos (Prunus persica L.)

Abstract

For this research it was conducted as a quantitative experiment, where the objective was to evaluate the effect of the application of an edible coating based on cassava starch and Aloe vera gel on the preservation of peaches (Prunus persica L) during the post-harvest stage. Based on a completely randomized design, four different formulations of the edible coating were prepared with cassava starch (2% and 3%), Aloe vera gel (25% and 35%) and 1% glycerol, which were applied by immersion for 1 minute on peaches previously disinfected with a 50 ppm chlorine solution. These were stored at 20°C for 9 days, and at 4°C for 14 days. Physicochemical analyses of firmness, loss of weight, total soluble solids, pH, titratable acidity and microbiological analysis of molds and yeasts counts were performed. Treatment 5 (35% Aloe vera gel, 2% cassava starch and 1% glycerol) and treatment 4 (25% Aloe vera gel, 3% cassava starch and 1% glycerol) were the best for temperatures of 20°C and 4°C respectively, since, in general, they allowed the formation of a barrier against gases by delaying the loss of weight and firmness, maintaining relatively stable soluble solids, pH and acidity; they also showed a lower count of molds and yeasts due to the antifungal action of the coating. The edible coating was imperceptible and accepted by consumers, and presented a justified cost in relation to the benefits obtained.