Resumo

ALVAREZ ARENAS, Carlos et al. EVALUATION OF THE EFFECT OF APPLYING A EDIBLE COATING IN MELONS (Cucumis melo L., var. cantaloupe) CUT AND STORED IN REFRIGERATION. Saber [online]. 2013, vol.25, n.2, pp.218-226. ISSN 1315-0162.

There was evaluated the effect of the application of an eatable covering based on gelatin in melons (Cucumis melo L., cantaloupe variety) cut and stored in refrigeration. The raw material was characterized, being evaluated physical-chemistry and microbiologically the samples, as well as also was determined his microbiological useful lifetime. The melons they were desinfected and characterized, determining his pH, soluble solids and acidity following the methodologies of COVENIN norms. The fruits were cut in slices and they were divided in 2 groups: control and one covered with a solution of 4,5% of gelatin, ascorbic acid to 0.5%, glicerol to 10%, and Potassium sorbate to 0.01%; Then were packed in plastic containers of 48 oz and stored in refrigeration to 5 ± 1ºC. They were evaluated to 0, 4, 8, 10, 12, 14 and 16 days, taking four packages at random of every treatment; The data were analyzed using a multifactorial ANCOVA with a significance level of 5%. There were obtained initial average values of soluble solids of 9.0 ± 0.9 ºBrix, acidity of 0.10 ± 0.02%, pH of 5.96 ± 0.21 and index of maturity of 96.24 ± 27.68. The coated samples were significantly different (p < 0.05) of the control in the assessments physical-chemical. The melon with edible coating presented a lower growth of microorganisms when compared with the control. The useful lifetime of the coated samples and control was 16.12 and 15.02 days for microorganisms psicrofilos, and 25.75 and 18.86 days for yeast, respectively.

Palavras-chave : Melon; eatable covering; gelatine; useful lifetime.

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