Biodegradable recovery based on Spirulina platensis on post-harvest conservation of goiaba Paluma under different storage temperatures

Abstract

Spirulina platensis is a microalgae rich in proteins that has a composition suitable for use as a food supplement. The objective of this study was to evaluate different concentrations of Spirulina platensis as a biodegradable coating on post-harvest conservation of 'Paluma' guava under refrigerated storage and environment. The experiment was carried out at the Federal University of Campina Grande, Agro-Food Science and Technology Center and installed in a completely randomized design, in a 2 x 4 x 5 factorial scheme, using two types of storage (at 10 ± 2 ° C, 85 ± 5% (0, 1, 2 and 3%) and five evaluation periods (0, 3, 6, 9 and 12 days) ). The results showed that the coatings with Spirulina platensis were efficient in delaying the loss of mass in fruits at both storage temperatures, with the T2 treatment, which refers to a concentration of 1% at 10 ± 2 ° C, more efficient, providing the lowest losses when compared to the control. Regarding the other quality characteristics of the fruit, no significant influences of the coatings were observed.