Aplicação de cobertura a base de aloe vera em banana

Abstract

Banana is the second most productive fruit in the national territory, although due to its high perishability there are large post-harvest losses. One of the alternatives is the use of dressings, as this works to decrease the respiration rate and ethylene production, consequently delaying ripening. These toppings do not have a pattern of replacing conventional packaging, but of helping to preserve the fruit's characteristics, such as color, texture, aroma and flavor. This study aims to evaluate the effect of Aloe vera-based coverage on fresh bananas stored at room temperature. In addition to the control sample, the fruits were uncovered with two coatings, 15 and 30% of Aloe Vera gel. After formation of the coverings, the physical-defined analyzes (loss of mass, soluble solids content, texture, titratable acidity, water activity and instrumental color measurement) and microbiological analyzes (coliforms at 45 ºC and Salmonella ssp.) were carried out. The coating using 30% of the Aloe vera gel has the potential to be used in the treatment of the shelf life of bananas, thus, there is a delay in maturation throughout its storage, but there was no significant difference between the sample using coating with 30% of the Aloe gel vera and sample control. During the days of storage, according to analysis of coliforms at 45 ºC and Salmonella ssp. if within the standards stipulated by legislation.