Formulación de recubrimientos comestibles a base de polisacaridos de Crataegus mexicana D.C. y extractos de vitaceae

Abstract

New post-harvest technologies attempt to reduce the use of agrochemicals by opting for inocuous methods. These methods include edible films supplemented with antimicrobials, antioxidants, or other food additives. This research aimed to increase the post-harvest life of mountain black cherry (Prunus serotina Ehrh.), wild plum (Ximenia americana L.) and Mexican plum (Spondias purpurea L.) with the application of an edible coating based on 12% vegetable extract of Vitaceae, 12% of Vitaceae oil, 9.6% of pectin, 1.3 of calcium and 0.3% of glycerol as a plasticizer. During the postharvest life, the texture, content of total soluble solids (TSS), percentage of weight loss, pathogen mortality, titratable acidity of the pulp, pulp pH and color (CIELAB) were determined. Coats with Cissus plant extracts (RCBPC), or Vitis plant extracts (RCBPV) and no coating, Control, (SR) was applied to the fruits. Mountain black cherry fruit were evaluated at room temperature (25ºC); while wild plum and Mexican plum were stored under two different temperatures, that is, room and refrigeration (5ºC) for six days, after that 5 day period, fruits were stored at room temperature. The results show that on day 3 of storage, the wild plum fruits SR 25ºC lost 22.5% of initial weight whereas 4.0% of weight loss was observed for the rest of the 7 treatments. Then, 7 days after storage, fruits SR 25ºC showed 34% of weight loss while RCBPV 25ºC and RCBPC 25ºC showed 17 and 14% respectively. On the other hand, for RCBPV 5ºC and RCBPC 5ºC, 6% of weight loss was presented. Finally, on day 10 of storage, RCBPC 25ºC and RCBPC 5ºC showed 19 and 14% fruit weight loss, whereas RCBPV 25ºC and RCBPV 5ºC showed 21 and 22% loss, respectively. It is pointed out that the application of edible coatings increased shelf life for wild plum and Mexican plum fruits by 3 days, whereas for mountain black cherry there was no increase in shelf life. The TSS on day one were between 5 and 10 ºbrix, for tihuixocote and Mexican plum respectively, with a tendency to increase one degree every three days, which on day 8 finally manifested approximately 18 ºbrix in the treatments. In addition, RCBPC and RCBPV inhibited the growth of Penicillium (Link), on the mountain black cherry fruits, it was observed in SR 25ºC 100% of infection, at 4 days. Finally, the firmness of the fruits is maintained for a longer time for the three species when coat the fruits; nevertheless, the best result is observed when the coating is associated with refrigeration. Thus, it can be concluded that coating maintains fruit quality, thus increasing their shelf life, in addition to inhibiting microbial proliferation