Effect of coating of starch from cassava modified and thyme oil applied to the pepper (Capsicum annuum)
DOI:
https://doi.org/10.29312/remexca.v5i5.902Keywords:
Capsicum annuum, Thymus vulgaris, Manihot esculenta Crantz, maturationAbstract
The pepper (Capsicum annuum) has great agro-industrial potential due to its nutritional and compositional properties but is susceptible to deterioration by their handling conditions that cause loss of product quality and decrease its market value, which is why the effect was evaluated a coating of starch from cassava (Manihot esculenta Crantz) modified and essential oil of thyme (Thymus vulgaris) on weight loss, firmness, respiration rate, skin color and bacterial growth under ambient conditions of Popayan (Cauca, Colombia) to 1 880 m, average temperature of 18 °C and relative humidity of 77.75%. T3= 4% starch and 500 ppm of oil, T4= 4% starch and 1 000 ppm of 4% starch and without oil: a design was applied in a randomized complete block with five treatments and three replications: T1: control sample, T2 oil and T5= 4% starch and 2 000 ppm oil, plus adding 2% (v/v) glycerol and 0.02% Tween 80. Results of an analysis of variance followed by Tukey test (α= 0.05) were subjected. Applying the coating resulted in significant changes in the barrier properties of the product and less weight loss of firmness and deterioration as well as decrease. T3, T4 and T5 treatments were more effective in determining the variables evaluated.
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