Application of Coverings and Storage at Different Temperatures on Dragon Fruits (Hylocereus undatus)

Abstract

Aims: This study aimed at evaluating the physicochemical characteristics of dragon fruits with application of different types of covering and submitted to two different refrigeration temperatures. Study Design: The dragon fruits were taken, selected, washed, cleaned with a solution of Sodium hypochlorite 1%, dried and then, treated with coverings based on manioc starch at 2%, a jelly solution at 2% and a conservative solution (1% of ascorbic acid, 0.5% of citric acid, 0.7% of sodium chloride and 0.25% of calcium chloride) by immersion during 2 minutes. There was also a control treatment, that is, without treatment. After applying the coverings and drying the fruits, they were stored under refrigeration (8ºC±1ºC and 13ºC±1ºC) and evaluated every 5 days, during 25 days of storage. The analyses carried out during the storage time were: pH, titratable acidity, soluble solids, ratio (SS/TA), coloration of pulp (parameters L*, C* and ºHue) and mass loss. Place and Duration of Study: Laboratory of Food Biochemistry/State University of Maringá, in February 2013. Methodology and Results: The fruits treated with jelly coverings and conservative solutions had the best appearance during storage under refrigeration at 8ºC. The parameters we evaluated showed oscillations in the average values, according to the period of time; however, there was not influence among the treatments. Conclusion: It was possible to maintain the quality of fruits for longer periods with the application of coverings together with refrigeration temperatures.