African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Full Length Research Paper

Use of pectin in the postharvest conservation of tangerine

Placido, G. R.*
  • Placido, G. R.*
  • Department of Food Science and Technology, Federal Institute Goias - Rio Verde Campus, CP 66, 75901-970, Rio Verde, GO, Brazil.
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Silva, R. M.
  • Silva, R. M.
  • Department of Food Engineering, Federal Goias Institute - Campus Rio Verde, CP 66, 75901-970, Rio Verde, GO, Brazil.
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Furtado, D. C.
  • Furtado, D. C.
  • Department of Food Engineering, Federal Goias Institute - Campus Rio Verde, CP 66, 75901-970, Rio Verde, GO, Brazil.
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Santos, M. G.
  • Santos, M. G.
  • Department of Food Science and Technology, Federal University of Goias, CP 131, 74690-900, Goiania - GO, Brazil.
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Caliari, M.
  • Caliari, M.
  • Department of Food Science and Technology, Federal University of Goias, CP 131, 74690-900, Goiania - GO, Brazil.
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Oliveira, D. E. C.
  • Oliveira, D. E. C.
  • Department of Agrarian Sciences - Agronomy, Federal Institute Goias - Rio Verde Campus, CP 66, 75901-970, Rio Verde, GO, Brazil.
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Silva, M.A.P.
  • Silva, M.A.P.
  • Department of Animal Science, Federal Institute Goias - Rio Verde Campus, CP 66, 75901-970, Rio Verde, GO, Brazil.
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  •  Received: 18 August 2014
  •  Accepted: 05 November 2014
  •  Published: 24 December 2014

Abstract

The aim of the present study was to evaluate the postharvest behavior of tangerine coated with different pectin concentrations during storage under controlled temperature (22°C ± 0.1). Fruits with green color (± 90% of the surface) were divided into four groups: fruits without any coating (T1) and fruits coated with pectin solution at 4 g / 100 g (T2), 6 ml / 100 ml (T3) and 8 g / 100 ml (T4). Tangerines were evaluated during the storage period (0, 3, 6, 9, 12 and 15 days) for the following parameters: vitamin C, soluble solids (SS), total titratable acidity (TTA), mass loss, turgidity pressure and external appearance through colorimetric analysis. In general, coated fruits showed lower mass loss over the storage period. The polynomial model was the model that best suited the experimental data. Regarding to the physico-chemical characteristics, the citrus fruits and non-climacteric, showed little variation in the treatments and changes that have occurred and which can be explained by the variability of the fruits used. In general, the fruit treated with different concentrations of pectin kept green for longer period and with this feature of the fruits, is better accepted by the consumer. 
 
Key words: Citrus deliciosa Tenore, pectin, coatings, coloring, mathematical models. 
 

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