Maintaining the firmness of minimally processed papaya using pectin methylesterase and calcium lactate

Authors

DOI:

https://doi.org/10.33448/rsd-v9i11.10205

Keywords:

Vacuum infusion; Cell integrity; Pectin demethylation.

Abstract

The objective of this work was to evaluate the effect of vacuum infusion of pectin methylesterase (PME) and calcium lactate (C6H10CaO6) in maintaining the firmness of minimally processed papaya, in order to maintain the quality and cellular integrity of the fruit. After minimal processing, the treatments used were: fruit without infusion (control), with H2O infusion, with PME infusion, with C6H10CaO6 infusion and with PME+C6H10CaO6 infusion. At zero times, four and eight days of storage, analyzes of total galacturonic acid, methanol, cell integrity, vitamin C, pH, acidity, soluble solids, damage, freshness and contamination were performed. Papaya treated with the PME+calcium combination showed an increase in firmness (5.8 N) on the eighth day of storage, differing from the control treatment (1.3 N), reporting the least leakage of electrolytes. On the fourth day, the fruit treated with PME+C6H10CaO6 showed the highest content of galacturonic acid and on the eighth day the highest content of methanol, indicating an effective action of the enzyme PME and calcium in this period. The PME+C6H10CaO6 treatment was effective in maintaining and improving the quality of papaya while preserving freshness, soluble solids content, acidity and pH throughout storage.

Author Biographies

Natália Reis Soares, Federal University of Sergipe

Technician in Agroindustry by the Federal Institute of Education, Science and Technology of Bahia - Campus Guanambi (2014); graduate student in Food Engineering from the Federal University of Sergipe (UFS). He has experience in Scientific Initiation in the areas of biochemistry and food chemistry and in minimally processed products.

Patrícia Nogueira Matos, Federal University of Sergipe

Graduated in Food Engineering from the Federal University of Sergipe (2017) and Master in Food Science and Technology from the Federal University of Sergipe (2019). He is currently a food and dairy technician at the Federal University of Sergipe. He has experience in the area of Food Science and Technology, with an emphasis on Post-Harvest Physiology, working mainly on the following topics: minimal processing of vegetables, storage, physical-chemical characterization of food raw materials as well as their derived products, fruit dehydration.

Aline Andrade Reis, Federal University of Sergipe

Graduated in Chemistry from the Federal University of Sergipe (2015) and Technical course in Chemistry from the Federal Institute of Sergipe (2012). She is currently a Laboratory Technician in the chemical area of the Federal University of Sergipe. Has experience in the area of Food Science and Technology.

Fernanda de Azevedo Souza, Federal University of Sergipe

Master's student in Agriculture and Biodiversity at the Federal University of Sergipe (UFS). Graduated in Biology at the Federal University of Recôncavo da Bahia (2019).

Luiz Fernando Ganassali de Oliveira Júnior, Federal University of Sergipe

Graduated in agronomy from the Federal University of Viçosa (1999), master in Plant Production (Post-Harvest) from the State University of Norte Fluminense Darcy Ribeiro (2002) and doctorate in Plant Production (Plant Physiology) from the State University of Norte Fluminense (2006 ). He is currently Associate Professor II at the Federal University of Sergipe. Has experience in Plant Physiology, Ecophysiology, Post-Harvest Physiology, Plant Biochemistry, Large Cultures and Fruit.

Marcelo Augusto Gutierrez Carnelossi, Federal University of Sergipe

Graduated in Biological Sciences from the Federal University of Uberlândia (1992), master's degree in Agrarian Sciences (Plant Physiology) from the Federal University of Viçosa (1996), doctorate in Agrarian Sciences (Plant Physiology) from the Federal University of Viçosa (2000) and Post- PhD from the University of Florida (2013). He is currently Pedagogical Didactic Director of the Campus do Sertão-UFS and Full Professor of the Department of Food Technology at the Federal University of Sergipe. Coordinates and participates in research project teams in the area of processing products of plant origin. Has experience in the area of Food Science and Technology, with emphasis on Technology of Products of Vegetable Origin, acting mainly on the following themes: minimal processing, post-harvest, storage, and minimally processed vegetables.

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Published

28/11/2020

How to Cite

SOARES, N. R.; MATOS, P. N.; REIS, A. A.; SOUZA, F. de A.; OLIVEIRA JÚNIOR, L. F. G. de; CARNELOSSI, M. A. G. Maintaining the firmness of minimally processed papaya using pectin methylesterase and calcium lactate. Research, Society and Development, [S. l.], v. 9, n. 11, p. e62091110205, 2020. DOI: 10.33448/rsd-v9i11.10205. Disponível em: https://www.rsdjournal.org/index.php/rsd/article/view/10205. Acesso em: 24 apr. 2024.

Issue

Vol. 9 No. 11

Section

Agrarian and Biological Sciences

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Copyright (c) 2020 Natália Reis Soares; Patrícia Nogueira Matos; Aline Andrade Reis; Fernanda de Azevedo Souza; Luiz Fernando Ganassali de Oliveira Júnior; Marcelo Augusto Gutierrez Carnelossi

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