Avaliação das características microbiológicas e físico-químicas de mamão minimamente processado com revestimento comestível de fécula de mandioca

Abstract

The present work had as objective to produce a cassava starch coating, to apply to minimally processed papaya samples and to evaluate the microbiological and physicochemical characteristics during ten days of refrigerated storage. For the preparation of the coatings aqueous solutions of cassava starch were prepared in three different formulations (2%, 3% and 4%). Samples of freshly processed papaya with cassava starch coating showed satisfactory results regarding microbiological and physicochemical parameters during the ten days of refrigerated storage. The values of mesophilic aerobic and mold and yeast counts remained lower than 103 CFU.g-1 for the coated fruits during the storage period. Fruits coated with 4% starch presented the lowest mass loss (3,79%), while fruits without coating presented the highest mass loss 5,82%. The use of cassava starch coating was efficient in controlling microbial contamination and preservation of physicochemical quality, being treatment 3, with 4% of cassava starch in its formulation, best suited for minimally processed papaya.