Armazenamento de figos verdes e maduros com uso de biofilmes

Abstract

The fig is a pseudofruit much appreciated by consumers and has an easy cultivation system, being consumed both green and ripe. Due to this capacity for commercialization at different ripening points, its sale occurs in natura and normally occurs directly between the producer and consumer. Techniques that extend the shelf life of these fruits are of great value, as they allow aspects related to the freshness of the fruits to remain longer, with the fruits intended for fresh consumption or for processing, transforming them into industrialized products. The objective of this work was to evaluate the effect of different concentrations of biofilms on prolonging the post-harvest life of purple figs from Valinhos at green and mature stages of maturation. The fruits used come from the teaching orchard of the Federal University of Fronteira Sul, UFFS, Campus Cerro Largo/RS/Brazil, harvested in the 2023 season, randomly from 30 plants arranged in a line. After harvesting, the fruits were taken to the laboratory and subjected to the following treatments: 2.5, 3, 3.5, and 4% concentration of cassava starch,compared to the control treatment (without treatment) and were subsequently placed for cooling. in refrigerator, at 5°C, with commercialization simulation for green figs for two days at 25°C. The parameters used to evaluate the quality of the fruit were: weight, color, soluble solids, pH, acidity and possibility of commercialization, where analyzes were carried out every 5 days. With the experiment it was possible to determine that the use of biofilms on ripe valinhos purple figs resulted in greater weight loss in the highest concentration treatment, while the lowest was observed in the control treatment, with an increase in weight loss over the days of storage. Acidity and soluble solids also increased, with greater acidity on the last day in the 3.5% concentration treatment and for soluble solids in the control treatment, not differing in the variable color and pH. The presence of degradation was visible in all treatments on the third day of evaluation, but with fewer degraded fruits at a concentration of 3% cassava starch, similar to what was found in the literature, indicating the possibility of commercialization only until the second day of evaluation. assessment. For green fruits, the color remained stable and the weight loss increased over the days of storage, but as there was no visible degradation of the fruits, commercialization could be carried out until the last day of the experiment. It can be concluded that green figs have more storage days compared to ripe fruits.