Effects of different edible coatings in physical, chemical and microbiological characteristics of minimally processed peaches

Abstract

The present work aimed at evaluating the effects of tara gum, xanthan and sodium alginate as edible coatings in physical, chemical and microbiological characteristics of minimally processed peaches. Peaches from Granada cultivar were peeled, cut into cubes and immersed in the solutions with the respective treatment. Four treatments were used. The minimally processed peaches were packed in PET packaging and stored at 4 _ 1C for 12 days. Physical and physicochemical analyses were performed, including mass loss, firmness (N), color (L*, a*, b* and Hue angle), pH, soluble solids (°Brix), and microbiological evaluations of psychotrophic microorganisms and mold and yeast. The treatment with tara gum associated to citric and ascorbic acids and sodium chloride presented the best results. Tara gum allowed a reduction of mass loss, firmness maintenance, lower color alteration and lower growth of molds and yeasts. Therefore, this gum presents potential for application as edible coating.