Qualidade de frutos de melão com aplicação de revestimento com óleos essenciais.

Abstract

The effect of the essential oils and their mixtures on the quality of the melon fruits was evaluated, analyzing the effect of the different concentrations of the oils. The fruits were purchased at maturation stage 2, washed in 1% sodium hypochlorite solution, rinsed with distilled water to remove hypochlorite and dried at room temperature. The melon fruits were stored in a humid chamber located at EMBRAPA AGROINDÚSTRIA TROPICAL and analyzed at different periods (P1 = 0 days of storage, P2 = 10 days of storage, P3 = 20 days of storage and P4 = 30 days of storage). the treatments were: T1 = Witness, T2 = chitosan coated fruit, T3 = chitosan coating + Lippia sidoides oil (500 ppm), T4 = chitosan coating + Lippia sidoides oil (1000 ppm), T5 = chitosan coating + Ocimum micranthum oil (1000 ppm) and T6 = chitosan coating + Ocimum micranthum oil (1500 ppm). After the storage periods, the fruits were processed and the pulp was chilled and submitted to pulp staining, pH, total soluble solids, total titratable acidity, firmness, total sugars and SST / AT ratio. It was concluded that the action of the oils and coating did not affect the quality of the melon fruits and were also effective in the control of post-harvest rot.