Efecto de recubrimientos de almidón modificado de yuca, proteina aislada de soya y aceite esencial de orégano aplicados a la papaya

Abstract

The papaya has a high demand in the world, however, its production and export are affected by phytopathogenic microorganisms and post-harvest losses close to 25-40% in the supply chain, especially in transport and storage due to poor management . The application of edible coatings improves the gloss and texture of the bark, reduces the deterioration of the physicochemical and organoleptic quality, the weight loss due to dehydration, and the exchange of gases . Therefore, for thirteen days, papayas were coated with cassava starch modified SM 707-17 variety (4%), isolated soy protein (2%) and oregano essential oil (250ppm and 500ppm) . The effect was evaluated on weight loss, color, firmness, soluble solids, respiration, pH, titulable acidity and growth of Fusarium spp.,  to  environmental  conditions.  A  completely random design with two factors, time and treatments, the experiment was done in triplicate, and the data were subjected to a statistical analysis using the SPSS V .23 program . The re- sults indicated that the use of starch alone or combined with essential oil of oregano (250ppm) and isolated protein were able to reduce weight loss, control respiration (CO2 percent) and slow down the development of the yellow and red color in the papayas against the control in addition to delaying the growth of the fungus Fusarium spp . It was also found that the coatings did not affect physicochemical characteristics such as pH, titulable acidity, soluble solids, and firmness of the fruits.