Articulo Post 3

Revista Iberoamericana de Tecnología
Postcosecha
ISSN: 1665-0204
rebasa@hmo.megared.net.mx
Asociación Iberoamericana de
Tecnología Postcosecha, S.C.
México
Ohashi, Thaís Luri; Pilon, Lucimeire; Spricigo, Poliana Cristina; Miranda, Marcela; Souza
Corrêa, Daniel; Ferreira, Marcos David
Postharvest quality of ‘golden’ Papayas (Carica papayal.) coated with carnauba wax
nanoemulsions
Revista Iberoamericana de Tecnología Postcosecha, vol. 16, núm. 2, 2015, pp. 199-209
Asociación Iberoamericana de Tecnología Postcosecha, S.C.
Hermosillo, México
Available in: http://www.redalyc.org/articulo.oa?id=81343176008
How to cite
Complete issue
Scientific Information System
More information about this article Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal
Journal's homepage in redalyc.org Non-profit academic project, developed under the open access initiative
Postharvest quality of ‘golden’ papayas… Thaís Luri Ohashi y cols. (2015)
POSTHARVEST QUALITY OF ‘GOLDEN’ PAPAYAS (Carica papaya L.) COATED

WITH CARNAUBA WAX NANOEMULSIONS

Thaís Luri Ohashi , Lucimeire Pilon , Poliana Cristina Spricigo1, Marcela Miranda1, Daniel
1 2
Souza Corrêa3 and Marcos David Ferreira3*

1
Federal University of São Carlos, Rodovia Washington Luís, km 235, SP-‐310, Zip Code 13565-‐905, São Carlos,
2
São Paulo, Brazil. Embrapa Horticulture, Rodovia Brasília/Anápolis BR 060, km 09, Zip Code 70351-‐970, Gama,
3
Distrito Federal, Brazil. Embrapa Instrumentation, Rua XV de Novembro, 1452, Centro, Zip Code 13560-‐970,
São Carlos, São Paulo, Brazil. *marcos.david@embrapa.br; telephone +55 16 2107-‐2961; fax +55 16 2107-‐5754

Keywords: Carica papaya L., coating, carnauba wax, nanoparticles, nanoemulsion, physicochemical analyses, postharvest quality
ABSTRACT
Papaya is one of the most widely consumed fruits in the world because it is a rich source of nutrients and its
global production has grown considerably over the last few years. However, this fruit is characterized by a
relatively short postharvest life, completing the ripening within a week under ambient conditions. Therefore,
techniques and processes capable of mitigating postharvest losses are highly demanded. In this context, this
study proposed to characterize an emulsion of carnauba wax and evaluate the influence of lower
concentrations of this emulsion (2.4 and 4.8%) as a protective coating for ‘Golden’ papayas during storage.
Physicochemical analyses were performed: fresh weight loss, peel color, decay incidence, firmness, pH, soluble
solids content, titratable acidity, maturity index and ascorbic acid content. Carnauba wax emulsion was
characterized in terms of particle size measurements, polydispersion and zeta potential. Carnauba wax
application (2.4%) delayed papayas ripening, by reducing fresh weight loss and decay incidence during storage.
On the other hand, carnauba wax application at 4.8% was not so effective on keeping postharvest attributes,
yielding to adverse effects, such as high decay incidence and pH values.

CALIDAD POSTCOSECHA DE PAPAYAS ‘GOLDEN’ (Carica papaya L.) RECUBIERTAS CON
NANOEMULSIONES DE CERA DE CARNAUBA
Palabras clave: Carica papaya L., recubrimiento, cera de carnauba, nanopartículas, nanoemulsión, análisis físico-‐químicas, calidad
postcosecha
RESUMEN
Papaya es una de las frutas más consumidas en el mundo, ya que es una rica fuente de nutrientes y su
producción global ha crecido considerablemente en los últimos años. Sin embargo, esta fruta se caracteriza por
una vida postcosecha relativamente corto, completando la maduración dentro de una semana en condiciones
ambientales. Por lo tanto, las técnicas y procesos capaces de mitigar las pérdidas postcosecha son muy
demandados. En este contexto, este estudio propone caracterizar una emulsión de cera de carnauba y evaluar
la influencia de las concentraciones más bajas de esta emulsión (2,4 y 4,8%) como una capa protectora para
papayas ‘Golden’ durante el almacenamiento. Se realizaron análisis físico-‐químicas: pérdida de peso fresco,
color de la piel, incidencia de la caries, firmeza, pH, contenido de sólidos solubles, acidez titulable, índice de
madurez y contenido de ácido ascórbico. La emulsión de cera de carnaúba se caracteriza en términos de
mediciones de tamaño de partícula, polidispersión y potencial zeta. Aplicación de cera de carnauba (2,4%)
retrasa la maduración de papayas, mediante la reducción de pérdida de peso fresco y incidencia de caries
durante el almacenamiento. Por otro lado, la aplicación de 4,8% de cera de carnauba no fue tan eficaz en
mantener atributos postcosecha, cediendo a los efectos adversos, tales como los altos valores de incidencia de
decaimiento y de pH.

INTRODUCTION of tropical and subtropical countries.
Papaya (Carica papaya L.) is one of the Development of desirable features of papaya
most popular and economically important fruit is related to fruit ripening processes, which
Rev. Iber. Tecnología Postcosecha Vol 16(2):199-209 199

involve several biochemical processes that Carnauba wax application improves

convert the mature-‐hard fruit into a sweet, appearance and controls fruit transpiration
soft and aromatic edible fruit (Singh, 2011). rate, which reduces weight loss and maintains
However, as a climacteric fruit, papaya is firmness (Kaplan, 1986), with consequent
highly perishable, showing high postharvest increase in fruits shelf-‐life (Hagenmaier and
loss rates due to microbiological Baker, 1994). Nanotechnology has important
contaminations, physiological disorders, applications in all aspects of food chain
mechanical damages, excessive ripening, poor including storage, quality monitoring, food
handling and loss of structural integrity. Thus, processing, and food packaging (Neethirajan
ripening control during storage and and Jayas, 2011). The use of protective
distribution is important to maintain high nanoemulsions and nanoparticles is a new
quality fruits until reaching the consumer area of great relevance in the field of food
(Hamzah et al., 2013). nanotechnology for enhancing barrier
In the last years, several postharvest properties and functionality of coatings for
treatments, such as hot water immersion, fruit preservation. Nanotechnology research is
modified/controlled atmosphere packaging promising because smaller material amounts
and gamma radiation have been applied to with higher efficiency can be obtained, due to
overcome postharvest problems associated the high surface area of nanoparticles
with papaya (Waghmare and Annapure, 2013). (Zambrano-‐Zaragoza et al., 2013). The use and
Edible coatings are another technique that has benefits of carnauba waxes as surface coatings
proven to be effective in maintaining of fruits and vegetables are not new, though,
postharvest quality of fruits and vegetables to the best of our knowledge, the influence of
(Vargas et al., 2008). Coatings are applied to carnauba nanowax on the quality attributes
the surface of a food product to improve and shelf life of papayas has not been
appearance and preservation of the fruit since investigated so far. Jo et al. (2014) have done
they can provide selective barriers against some studies with the association of carnauba-‐
respiration, moisture loss, decay and shellac wax nanoemulsion and lemongrass oil
senescence rate, thus extending postharvest solution, with an indication of benefits.
life (Ali et al., 2011). However, they have not tested nano carnauba
Carnauba wax has been a good alternative emulsion by itself. Therefore, this study
for improving fruit storability. Carnauba wax is proposed to evaluate the influence of lower
an exudate of palm tree leaves from the concentrations of carnauba wax emulsions, on
Copernicia prunifera, native to Northeastern the physicochemical characteristics of ‘Golden’
Brazil (Lorenzi, 2002). It is considered a GRAS papayas (Carica papaya L.) during storage,
(Generally Recognized as Safe) (FDA, 2014) including fresh weight loss, peel color, decay
substance and emulsions have been used for incidence, firmness, pH, soluble solids content,
coating fresh fruits and vegetables since the titratable acidity, maturity index and ascorbic
1950s (Kaplan, 1986). The optimal acid content.
concentration of carnauba wax used for
coating depends on the food, considering its MATERIALS AND METHODS
own organoleptic, physical and composition Plant Materials and Experimental Design
characteristics (Amarante et al., 2001). ‘Golden’ papayas (Carica papaya L.) were
Generally, its use in the food area is extensive obtained from commercial crops located in
and numerous studies attest to its application Linhares, Espírito Santo State, Brazil, with the
in different products (Gonçalves et al., 2010). external maturation stage 2 (corresponding to
¼ ripening fruit, with 15 to 25% of the yellow
200 Rev. Iber. Tecnología Postcosecha Vol 16(2):199-209

peel surface) (USDA, 2004). Fruits were Zeta Potential (ζ) Measurements.
transported to the Postharvest Laboratory of Zeta potential value in mV was determined
Embrapa Instrumentation, and selected using the Zetasizer Nano ZS analyzer (Nano
according to size and color, and by eliminating Series, Malvern Instruments Ltd, France).
those with any mechanical damage and decay. Analyses were performed by diluting (1/100)
Papayas were clean and ready for carnauba wax emulsion in Milli-‐Q® water and
consumption, so they were just washed with the results were expressed as five replicates
neutral detergent and maintained at low average.
temperature of 12ºC during one day to keep
fruits fresh and avoid ripening. Emulsion of Scanning Electron Microscopy (SEM).
carnauba wax 16% (Tanwax TA 2C-‐76/A from The morphological analysis of carnauba
Tanquímica Company, São Paulo) was used as wax nanoparticles was performed in a
base solution for dilution, by which we conventional (high vacuum) scanning electron
prepared diluted emulsions aiming at microscope (FEG-‐SEM JEOL JSM-‐6701F®).
providing better coating efficiency for the Samples were prepared by spreading a drop of
fruits. Thus, the treatments consisted in water this diluted emulsion on a silicon wafer and
dilution of this emulsion in 2 different left to dry into a polycarbonate vacuum
concentrations, as follows: (1) Carnauba wax desiccator for 24 h. Samples were placed on
emulsion 2.4% (v/v) by 3-‐min immersion of stubs and coated with a carbon layer by a
whole fruit, (2) Carnauba wax emulsion 4.8% sputter coater (Sputter Coater® SCD050 LEICA,
(v/v) by 3-‐min immersion of whole fruit, and with accessory for carbon evaporation).
(3) control: washed fruits. Excess wax was
drained off after 10 minutes and the coating Analytical Determinations
was then formed by drying the fruit at room Determination of Weight Loss.
temperature for 30 minutes and storing at 22 Weight loss was calculated as the percent
± 1ºC and 60-‐70% RH. The room temperature reduction related on day 0 for 3
was chosen to simulate fruit postharvest in fruits/treatment per day of analysis at 24 ± 1ºC
tropical countries, such as Brazil, which has and 60-‐70% RH.
not an efficient cold chain, as in developed
countries (Jacomino et al., 2003; Chiumarelli Color Measurement.
and Ferreira, 2006; Silva et al., 2011). Samples Color parameters of papayas were assessed
were analyzed every three days for a total of 9 on each fruit using a Hunter Lab reflectometer
cold storage days. 45/0-‐L (Hunter Associates Laboratory, Inc.,
Reston, VA, USA) by CIELAB color space and
Carnauba Wax Emulsion Characterization expressed in L*, chroma and hue values, as
Particle Size and Polydispersion Index (PDI). proposed system by the L'Eclaraige
The Dynamic Light Scattering technique Commission Internationale (CIE). Result was
was used to evaluate the average particle the average of three measurements along
(hydrodynamic diameter) and PDI. each fruit equatorial region. For each day of
Measurements were done by diluting (1/100) analysis, 3 fruits per treatment were
carnauba wax emulsion in Milli-‐Q® water with measured.
a Zetasizer Nano ZS particle analyzer (Nano
Series, Malvern Instruments Ltd, France), at Decay Incidence.
25ºC. Size and polydispersion distributions The percent decay was evaluated
were determined and expressed as the mean throughout the storage period, using all 36
of five replicates (Venkatraman et al., 2005). papayas of the study, 12 of each treatment,

according to the presence or absence of visible Statistical Analysis
decay symptoms (Hernández-‐Muñoz et al., A completely randomized design was used
2008; Silva et al., 2012). with 3 × 4 factorial (three treatments × four
sampling time) and three replicates per
Flesh Firmness Measurements. treatment, totaling 36 samples, with each
Papaya firmness was measured as the force papaya as an experimental unit. The effects of
to penetrate the tissue by using a treatments were analyzed using General
texturometer TA.XTPlus Texture Analyser Linear Model (GLM) procedure of SAS® 9.2,
(Stable Micro Systems Ltd., England, UK), fitted using analysis of variance (ANOVA). Significant
with a 4 mm diameter stainless probe. Results differences among the levels of treatment
were expressed in Newton (N), from three effects were compared by Least Significant
spatial penetrations in each fruit (top, middle Differences (LSD) test at the 5% level. The
and bottom), where a small piece of skin had means were compared by Least Significant
been previously removed. Differences (LSD) test at the 5% level.

Determination of pH, Titratable Acidity, RESULTS AND DISCUSSION
Soluble Solids Content. Carnauba Wax Emulsion Characterization
The pH was determined in pH-‐meter PHS-‐ Particle size measurements, polydispersion
3B by dilution of 20 g of homogenized sample and zeta potential give information about
into 20 mL distilled water (AOAC, 2010). emulsion stability. Polydispersion index (PDI)
Titratable acidity was determined by titration indicates size distribution of nanoparticles and
of 10 g of sample diluted into 50 mL distilled usually, colloidal suspensions up to 0.2 values
water and 1% phenolphthalein with 0.1 N are considered good stability indicators
sodium hydroxide (NaOH) until a color change (Lemarchand et al., 2003). Zeta potential (ζ) is
was observed, and expressed as g mL-‐1 citric a parameter that indicates surface charge of
acid (AOAC, 2010). The soluble solids content nanoparticles, which can be influenced by
was determined with an Atago refractometer particle composition, dispersing medium, pH
RX-‐5000cx (Atago Co. Ltd., Tokyo, Japan) and and ionic strength in the solution. Generally,
expressed in Brix. These parameters were nanoparticles with zeta potential values above
measured in triplicate in each single fruit. (+/-‐) 30 mV demonstrate stability in
Maturity index was calculated as ratio from suspension, since the surface charge prevents
the relation between soluble solids and particle aggregation (Noriega-‐Pelaéz et al.,
titratable acidity. 2011). Table 1 shows particle size,
polydispersion index and zeta potential values
Determination of Ascorbic Acid. obtained in this study for carnauba wax.
For each sample, 10 g of papaya were Results showed in Table 1 demonstrate
mixed with 100 mL of 0.5% oxalic acid and that the carnauba wax analyzed has particle
filtered through cheesecloth. A filtrate of 2 mL size around 42 nm with a narrow
was diluted with distilled water to a volume of polydispersion, indicating good size
50 mL. Ascorbic acid content was determined homogeneity of this wax emulsion,
by 2.6-‐dichlorophenolindophenol titration (Lemarchand et al., 2003). SEM image showed
method (AOAC, 2010), and the results in Figure 1 corroborates for the small
expressed as mg 100 g-‐1 of fresh weight. This diameters and size homogeneity of carnauba
parameter was measured in individual fruits wax nanoparticles. Zeta potential values of the
and triplicate. sample indicate that the nanoparticles were
stable in solution, since measured values were

higher (in module) than -‐ 30 mV (Attama et al., parameter, due to the lower water vapor
2007). permeability promoted by the coating. Other
studies have shown that waxes fruit coating is
Table 1 Particle size (nm), polydispersion index effective for reducing weight loss, providing
(PDI) and zeta potential (ζ) values of the carnauba lower wilting and decay rate and thus,
wax emulsion maintaining the products quality (Filho et al.,
Parameter Carnauba Wax Emulsion 2011). Similar results were found for acerolas
Particle Size (nm) 42.13 ± 0.19 (Azeredo et al., 2012) and guavas (Zambrano-‐
Polydispersion Index (PDI) 0.200 ±0.004 Zaragoza et al., 2013) coated with nanowaxes,
Zeta Potential (ζ) (mV) -‐ 50.8 ± 2.1 corroborating with the results.
Changes in peel color during ripening are
due to both degradative and synthetic
processes occurring simultaneously (Chitarra
and Chitarra, 2005). Lightness and chroma
showed significant differences among
treatments (p ≤ 0.05). Papayas treated with
carnauba wax, at 4.8% concentration, tended
to have the highest mean values of lightness
and chroma, being lighter and more intense in
color. For these color parameters, there was
an increase tendency during storage; however,
at the end of the experiment, the values
decreased (Table 3). Hue angle did not differ
significantly among treatments and the mean
values were constant (p ≥ 0.05), around 75º

Figure 1 Morphological structure of carnauba wax range (Table 3). The hue angle (Hº) is a
nanoparticles (CWN) obtained from the emulsion measurement used to express the color
by scanning electron microscopy (SEM). Scale: 100 change in plant materials (McGuire, 1992).
nm at 100.000 × According to the CIELAB system, if the hue
angle is between 0º and 90º, as higher it is,
Analytical Determinations yellower is the fruit, and as lower it is, redder
Fresh weight reduction is an indicative of is the fruit. Table 3 shows that the peel color
fruit dehydration process due to transpiration. evolved from yellow to yellowish-‐orange, as
It involves water transfer from the cell to the the Hº was between 80º and 90º at harvest
surrounding atmosphere, thus representing a and decreased to 65º after 9 days.
way to evaluate coating efficiency in the Postharvest losses due to diseases are
preservation of fruit quality (Javanmardi and significantly high in papaya (Sharma and Alam,
Kubota, 2006). Fresh weight loss significantly 1998). Decay incidence in papaya fruit
increased for all treatments during the storage increased with storage time, as presented in
period and the treatments of ‘Golden’ papayas Figure 3. Carnauba wax 2.4 and 4.8%
coated with carnauba wax nanoparticles in treatments inhibited decay incidence until the
both 2.4 and 4.8% concentrations, promoted 3rd storage day. On the 6th day, control fruits
lower weight loss compared to control presented 100% of decay incidence, whereas
treatment, especially from the 6th day (p ≤ for carnauba wax 2.4 and 4.8%, the
0.05) (Table 2). Thus, Figure 2 shows that percentages were 33.3% and 66.7%
carnauba wax nanoparticles 2.4 and 4.8% respectively. Decay incidence means in
treatments were effective for controlling this

carnauba wax 2.4 and 4.8% treatments were protection against diseases. Other positive
16.7% and 41.7% respectively, lower than that results can be found in the literature
found in control (58.3%). Carnauba wax (Jacomino et al., 2003; Gonçalves et al., 2010;
treatments, especially at 2.4% concentration Filho et al., 2011).
was more effective on reducing fruit decay
and demonstrated to be an effective

Table 2 Fresh weight loss (%) in papayas coated with carnauba wax nanoparticles (CWN), at 2.4 and 4.8%
concentrations, during storage for 9 days at 22 ± 1ºC and 60-‐70% RH
Analysis (Storage days)
Treatments nd rd th
2 (3 days) 3 (6 days) 4 (9 days) Means
Fresh Weight Loss (%)
Control 1.39 aC 4.63 aB 9.54 aA 3.89 a
CWN 2.4% 0.84 aBC 2.67 bAB 4.51 bA 2.01 b
CWN 4.8% 0.73 aBC 2.53 bB 6.10 bA 2.34 b
Means 0.99 C 3.28 B 6.72 A
Means followed by horizontal and vertical different letters differ significantly by the LSD test (p ≤ 0.05)

Ferreira, 2006). However, there was also a
greater weight loss in control fruits, with no
elasticity increase, which indicates that the
variability of the material, can be also
contribute to this behavior. Although firmness
loss of papayas is observed for all treatments,
this parameter did not differ significantly
among carnauba waxes treatments and
control (p ≥ 0.05) (Table 4). The 2.4% carnauba
wax did not delay softening and the 4.8%
carnauba wax induced softening. The adverse
effect of the 4.8% carnauba wax could be
Figure 2 Fresh weight loss (%) in papayas coated related to the higher decay incidence of the
with carnauba wax nanoparticles (CWN), at 2.4
fruit. Other studies showed the efficacy of
and 4.8% concentrations, during storage for 9
coatings containing nanoparticles (Zambrano-‐
days at 22 ± 1ºC temperature and 60-‐70% RH
Zaragoza et al., 2013; Mustafa et al., 2014).
The penetration force values of all During storage, there was an increase (p≤
treatments decreased significantly (p ≤ 0.05) 0.05) of pH of the control samples and the
from the 1st to the 3rd day. After this period, no fruits coated with carnauba wax (Table 5). The
significant difference (p ≥ 0.05) was observed; results were similar to that observed for pears
although there was an increase of firmness coated with alginate and carrageenan (Moraes
values, especially in the 6th and 9th days of the et al., 2012). According to Chitarra and
fruits coated with 2.4 and 4.8% carnauba wax Chitarra (2005), the organic acid content
(Table 4). Such behavior can be correlated decreases with maturation due to the
with the highest values of weight loss at the breathing process or its conversion into
same storage period, increasing the elasticity sugars. Therefore, the pH of the fruit increases
of the fruit (Hoa et al., 2002; Chiumarelli and with a decrease in acidity, and thus it is used
as an indicator of this variation. Samples

treated with carnauba wax 4.8% had the slow down changes in the pH and
highest pH values (Table 5), differing consequently in the advance of fruit
statistically from the other treatments (p ≤ maturation.
0.05), indicating that the use of coating did not

Table 3 Lightness, chroma and hue angle in papayas coated with carnauba wax nanoparticles (CWN), at 2.4
and 4.8% concentrations, during storage for 9 days at 22 ± 1ºC and 60-‐70% RH
Treatments st nd rd th
1 (Day 0) 2 (3 days) 3 (6 days) 4 (9 days) Means
Lightness (L*)
Control 60.07 62.94 66.26 63.54 63.20 b
CWN 2.4% 63.20 65.17 66.99 64.27 64.91 ab
CWN 4.8% 64.46 64.68 65.64 65.32 65.02 a
Means 62.58 B 64.26 AB 66.30 A 64.38 AB
Chroma (C*)
Control 48.99 95.74 67.18 67.19 69.78 b
CWN 2.4% 54.73 97.80 67.71 66.65 71.72 ab
CWN 4.8% 58.75 102.12 65.57 67.38 73.46 a
Means 54.16 C 98.56 A 66.83 B 67.08 B
Hue Angle (Hº)
Control 90.70 81.45 69.66 64.73 76.63 a
CWN 2.4% 86.07 80.14 69.40 65.41 75.26 a
CWN 4.8% 81.28 78.05 70.13 68.18 74.41 a
Means 86.02 A 79.88 B 69.73 C 66.11 D

starch reserves for the soluble sugars
production after harvest (Chan Jr. et al., 1979).
These results agree with those reported by
Fernandes et al. (2010), which found no
differences between soluble solids content in
coated ‘Formosa’ papayas and control. Soluble
solids and titratable acidity relation is an
important qualitative parameter for providing
a taste indicative of the product.
Figure 3 Decay incidence (%) in papayas coated The use of carnauba wax nanoparticles
with carnauba wax nanoparticles (CWN), at 2.4 showed no treatment effect was found for
and 4.8% concentrations, during storage for 9 soluble solids, titratable acidity, maturity index
days at 22 ± 1ºC temperature and 60-‐70% RH and ascorbic acid (p ≥ 0.05) (Table 6). Both
coated and non-‐coated papayas exhibited
Soluble solids content is indicative of the similar results. The small differences in
solids amount dissolved in fruits juice or flesh samples possibly indicate a chemical stability
and tend to increase with advancing maturity of fruit quality, with apparent and effective
(Lin et al., 2012). Soluble solids content physical changes due to wax use. Others
remained stable for all treatments with no studies found similar results (Jacomino et al.,
significant differences (p ≥ 0.05) (Table 6). It 2003; Jo et al., 2014). Although not significant,
may have occurred because papaya has no

the highest average for the soluble solids Silva et al., 2011). In general, the ascorbic acid
content and maturity index in papayas coated content decreases with fruit maturation
with 4.8% carnauba wax were found. For progress, and in papayas it is very abrupt, as
titratable acidity and ascorbic acid content, the fruit quickly ripens. The decrease of
the same fruits showed the lowest averages ascorbic acid during fruit maturation process
(Table 6). These results agree with several occurs due to oxidase ascorbic acid enzyme
authors, according to fruit maturation (ascorbate oxidase) action (Asenjo et al.,
(Jacomino et al., 2003; Adriano et al., 2011; 1960).

Table 4 Firmness in papayas coated with carnauba wax nanoparticles (CWN), at 2.4 and 4.8% concentrations,
during storage for 9 days at 22 ± 1ºC and 60-‐70% RH
Firmness (N)
Control 2.46 2.25 2.10 1.82 2.16 ab
CWN 2.4% 3.61 1.97 2.05 2.39 2.50 a
CWN 4.8% 1.93 1.84 1.65 1.75 1.80 b
Means 2.67 A 2.02 B 1.93 B 1.99 B

Table 5 pH in papayas coated with carnauba wax nanoparticles (CWN), at 2.4 and 4.8% concentrations, during
storage for 9 days at 22 ± 1ºC and 60-‐70% RH
pH
Control 5.17 aB 4.99 bB 5.42 aA 5.43 bA 5.25 b
CWN 2.4% 5.23 aAB 5.10 bB 5.39 aA 5.33 bA 5.26 b
CWN 4.8% 5.23 aC 5.30 aC 5.58 aB 5.84 aA 5.49 a
Means 5.21 B 5.13 B 5.47 A 5.53 A

CONCLUSIONS ACKNOWLEDGEMENTS
The use of carnauba wax nanoemulsion The authors are grateful to CNPq, FAPESP,
2.4% for papayas was the most effective for CAPES and Embrapa from Brazil for financial
reducing fruits weight loss and decay support.
incidence during storage, while carnauba wax
4.8% was not so effective on keeping REFERENCES
postharvest attributes, presenting some Adriano, E., S. Leonel and R.G. Evangelista.
adverse effects. Our results show that 2011. Fruit quality of barbados cherry trees
protective coatings based on carnauba wax cv. Olivier in two stages of maturity. Rev.
nanoparticles can be a good alternative for Bras. Fruticultura 33:541-‐545.
food preservation as replacement for Ali, A., M.T.M. Muhammadb, K. Sijam and Y.
conventional packaging. Furthermore, such Siddiqui. 2011. Effect of chitosan coatings
protective coatings can also be used in on the physicochemical characteristics of
combination with them, enhancing their Eksotika II papaya (Carica papaya L.) fruit
effects for maintaining postharvest quality of during cold storage. Food Chem. 124:620-‐
produces. 626.

Table 6 Soluble solids, titratable acidity, maturity index and ascorbic acid in papayas coated with carnauba
wax nanoparticles (CWN), at 2.4 and 4.8% concentrations, during storage for 9 days at 22 ± 1ºC and 60-‐70%
RH
Soluble Solids (ºBrix)
Control 14.39 13.38 13.90 12.85 13.63 a
CWN 2.4% 14.13 13.71 13.35 13.50 13.67 a
CWN 4.8% 14.24 14.22 14.48 12.37 13.83 a
Means 14.25 A 13.77 AB 13.91 A 12.91 B
-‐1
Titratable Acidity (g 100 mL )
Control 0.09 aA 0.09 aA 0.07 aB 0.06 bB 0.08 a
CWN 2.4% 0.08 bA 0.09 aA 0.06 aB 0.08 aA 0.08 a
CWN 4.8% 0.07 bB 0.09 aA 0.06 aB 0.07 abB 0.07 a
Means 0.08 B 0.09 A 0.06 C 0.07 C
Maturity Index (SS/TA)
Control 156.67 bB 151.90 aB 211.50 aA 213.67 aA 183.43 a
CWN 2.4% 179.70 abAB 161.17 aB 216.33 aA 175.20 aAB 183.10 a
CWN 4.8% 206.30 aAB 151.00 aC 242.03 aA 183.40 aBC 195.68 a
Means 180.89 B 154.69 C 223.29 A 190.76 B
-‐1
Ascorbic Acid (mg 100 mL )
Control 85.00 82.78 80.00 35.00 70.70 a
CWN 2.4% 85.00 89.44 83.33 37.22 73.75 a
CWN 4.8% 85.00 89.44 90.00 10.56 68.75 a
Means 85.00 A 87.22 A 84.44 A 27.59 B
Means followed by horizontal different letters differ significantly by the LSD test (p ≤ 0.05)

Amarante, C., N.H. Banks and S. Ganesh. 2001. Azeredo, H.M.C., K.W.E. Miranda, H.L. Ribeiro,
Effects of coating concentration, ripening M.F. Rosa and D.M. Nascimento. 2012.
stage, water status and fruit temperature Nanoreinforced alginate–acerola puree
on pear susceptibility discoloration. coatings on acerola fruits. J. Food Eng.
Postharvest Biol. Tec. 21:283-‐290. 113:505-‐510.
AOAC. Association of Official Analytical Chan Jr, H.T., K.L. Hibbard, T. Goo and E.K.
Chemists. 2010. Official methods of Akamine. 1979. Sugar composition of
analysis of the AOAC. AOAC International, papaya during fruit development.
Gaithersburg, 18th ed. HortScience 14:140-‐141.
Asenjo, C.F., A. Penaloza and P. Medina. 1960. Chitarra, M.I.F. and A.B. Chitarra. 2005. Pós-‐
Characterization of ascorbase present in colheita de frutos e hortaliças: fisiologia e
the fruit of the Malphigia punicifolia L. Fed. manuseio. UFLA, Lavras, 2nd ed. 783p.
Am. Soc. Exp. Biol. 19:1. Chiumarelli, M. and M.D. Ferreira. 2006.
Attama, A.A., B.C. Schicke, T. Paepenmüller Quality of 'Debora' tomato using different
and C.C. Müller-‐Goymann. 2007. Solid lipid edible coatings and storage temperatures.
nanodispersions containing mixed lipid Hortic. Bras. 24:381-‐385.
core and a polar heterolipid: FDA U.S. Food and Drug Administration. 2014.
characterization. Eur. J. Pharmaceut. Protecting and promoting your health.
Biopharmaceut. 67:48-‐57. Available at:

<http://www.fda.gov/food/ingredientspack during postharvest storage. Postharvest

aginglabeling/foodadditivesingredients/uc Biol. Tec. 41:151-‐155.
m091048.htm#ftnC>. Acessed: 15 Jo, W., H. Song, N. Song, J. Lee, S.C. Min and
September 2014. K.B. Song. 2014. Quality and microbial
Fernandes, P.L.O., E.M.M. Aroucha, P.A. Souza, safety of ‘Fuji’ apples coated with
A.E.D. Sousa and P.L.O. Fernandes. 2010. carnauba-‐shellac wax containing
Quality of ‘Formosa’ papaya produced at lemongrass oil. Food Sci. Technol. 55:490-‐
RN and storage under passive atmosphere. 497.
Rev. Ciênc. Agron. 41:599-‐604. Kaplan, H.J. 1986. Washing waxing and color-‐
Filho, J.H.C., G.G. Costa, L.K.R. Maia, J.M. Costa adding. p. 379-‐395. In: Wardowski, W.F., S.
and R.V. Medeiros. 2011. Effect of Nagy and W. Grierson (eds.). Fresh Citrus
application of carnauba wax on the Fruit. AVI Publishing. New York.
incidence of postharvest diseases on Lemarchand, C., P. Couvreur, C. Vauthier, D.
papaya. Rev. Verde 6:41-‐46. Costantini and R. Gref. 2003. Study of
Gonçalves, F.P., M.C. Martins, G.J.S. Junior, emulsion stabilization by graft copolymers
S.A. Lourenço and L. Amorim. 2010. using the optical analyzer Turbiscan. Int. J.
Postharvest control of brown rot and Pharm. 254:77-‐82.
Rhizopus rot in plums and nectarines using Lin, W., S. Lili, L. Xiangxin, L. Yadong and Z.
carnauba wax. Postharvest Biol. Tec. Zhidong. 2012. A fruit ripening model and
58:211-‐217. storage characteristics of blueberry. Acta
Hagenmaier, R.D. and R.A. Baker. 1994. Wax Hortic. 926:357-‐362.
microemulsions and emulsions as citrus Lorenzi, H. 2002. Brazilian trees: A guide to the
coating. J. Agric. Food Chem. 42: 899-‐902. cultivation and identification of Brazilian
Hamzah, H.M., A. Osman, C.P. Tan and F.M. trees. Plantarum, v.1.
Ghazali. 2013. Carrageenan as an McGuire, R.G. 1992. Reporting of objective
alternative coating for papaya (Carica color measurements. HortScience 27:1254-‐
papaya L. cv. Eksotika). Postharvest Biol. 1255.
Tec. 75:142-‐146. Moraes, K.S., C. Fagundes, M.C. Melo, P.
Hernández-‐Muñoz, P., E. Almenar, V.D. Valle, Andreani and A.R. Monteiro. 2012.
D. Velez and R. Gavara. 2008. Eﬀect of Conservation of Williams pear using edible
chitosan coating combined with coating with alginate and carrageenan.
postharvest calcium treatment on Ciênc. Tecnol. Aliment. 32:679-‐684.
strawberry (Fragaria x ananassa) quality Mustafa, M.A., A. Ali, S. Manickam and Y.
during refrigerated storage. Food Chem. Siddiqui. 2014. Ultrasound-‐assisted
110:428-‐435. chitosan–surfactant nanostructure
Hoa, T.T., M.N. Ducamp, M. Lebrun and E.A. assemblies: towards maintaining
Baldwin. 2002. Effect of different coating postharvest quality of tomatoes. Food
treatments on the quality of mango fruit. J. Bioprocess Tech. 7:2102-‐2111.
Food Quality 25:471-‐486. Neethirajan, S and D.S. Jayas. 2011.
Jacomino, A.P., R.M. Ojeda, R.A. Kluge and Nanotechnology for the food and
J.A.S. Filho. 2003. Postharvest conservation bioprocessing industries. Food Bioprocess
of guavas through carnauba wax emulsion Tech. 4:39-‐47.
applications. Rev. Bras. Frutic. 25:401-‐405. Noriega-‐Peláez, E.K., N. Mendoza-‐Muñoz, A.
Javanmardi, J. and C. Kubota. 2006. Variation Ganem-‐Quintanar and D. Quintanar-‐
of lycopene, antioxidant activity, total Guerrero. 2011. Optimization of the
soluble solids and weight loss of tomato emulsification and solvent displacement

method for the preparation of solid lipid USDA. 2004. USDA Agriculture Handbook.
nanoparticles. Drug Dev. Ind. Pharm. USDA, Agr. Mktg. Serv., Washington.
37:160-‐166. Venkatraman, S.S., P. Jie, F. Min, B.Y. Freddy
Petracek, P.D., H. Dou and S. Pao. 1998. The and G. Leong-‐Huat. 2005. Micelle-‐like
influence of applied waxes on postharvest nanoparticles of PLA-‐PEG-‐PLA triblock
physiological behavior and pitting of copolymer as chemotherapeutic carrier.
grapefruit. Postharvest Biol. Tec. 14:99-‐ Int. J. Pharm. 298:219-‐232.
106. Waghmare, R.B. and U.S. Annapure. 2013.
Sharma, N. and M.M. Alam. 1998. Postharvest Combined effect of chemical treatment
diseases of horticultural perishables. and/or modified atmosphere packaging
International Book Distributing Company, (MAP) on quality of fresh-‐cut papaya.
Lucknow. pp. 16-‐19. Postharvest Biol. Tec. 85:147-‐153.
Silva, D.F.P., L.C.C. Salomão, L. Zambolim, A. Zambrano-‐Zaragoza, M.L., E. Mercado-‐Silva, P.
Rocha. 2012. Use of biofilm in the Ramirez-‐Zamorano, M.A. Cornejo-‐Villegas,
postharvest conservation of ‘Pedro Sato’ E. Gutiérrez-‐Cortez and D. Quintanar-‐
guava. Rev. Ceres 59:305-‐312. Guerrero. 2013. Use of solid lipid
Silva, M.C., M.E. Atarassi, M.D. Ferreira and nanoparticles (SLNs) in edible coatings to
M.A. Mosca. 2011. Qualidade pós-‐colheita increase guava (Psidium guajava L.) shelf-‐
de caqui 'fuyu' com utilização de diferentes life. Food Res. Int. 51:946-‐953.
concentrações de cobertura comestível.
Ciênc. Agrotec. 35:144-‐151.
Singh, S.P. 2011. Papaya (Carica papaya L.). p.
86-‐124. In: Yahia, E.M. (ed.). Postharvest
biology and technology of tropical and
subtropical fruits: mangosteen to white
sapote. Woodhead Publishing Limited, UK,
4th ed.


Articulo Post 3

Загружено:

Сведения о документе

Авторское право

Доступные форматы

Поделиться этим документом

Поделиться или встроить документ

Параметры публикации

Этот документ был вам полезен?

Это неприемлемый материал?

Авторское право:

Доступные форматы

Articulo Post 3

Загружено:

Авторское право:

Доступные форматы

Revista Iberoamericana de Tecnología

Available in: http://www.redalyc.org/articulo.oa?id=81343176008

POSTHARVEST QUALITY OF ‘GOLDEN’ PAPAYAS (Carica papaya L.) COATED

Souza Corrêa3 and Marcos David Ferreira3*

Rev. Iber. Tecnología Postcosecha Vol 16(2):199-209 199

involve several biochemical processes that Carnauba wax application improves

200 Rev. Iber. Tecnología Postcosecha Vol 16(2):199-209

Rev. Iber. Tecnología Postcosecha Vol 16(2):199-209 201

202 Rev. Iber. Tecnología Postcosecha Vol 16(2):199-209

Rev. Iber. Tecnología Postcosecha Vol 16(2):199-209 203

204 Rev. Iber. Tecnología Postcosecha Vol 16(2):199-209

Rev. Iber. Tecnología Postcosecha Vol 16(2):199-209 205

206 Rev. Iber. Tecnología Postcosecha Vol 16(2):199-209

Rev. Iber. Tecnología Postcosecha Vol 16(2):199-209 207

<http://www.fda.gov/food/ingredientspack during postharvest storage. Postharvest

208 Rev. Iber. Tecnología Postcosecha Vol 16(2):199-209

Rev. Iber. Tecnología Postcosecha Vol 16(2):199-209 209

Вам также может понравиться