Abstract

MARTINEZ-MOLINA, EC et al. Coatings based on sodium alginate extracted from Sargassum fluitans and silver nanoparticles to prolong the shelf life of papaya (Carica papaya L.). Biotecnia [online]. 2022, vol.24, n.3, pp.159-168.  Epub June 19, 2022. ISSN 1665-1456.  https://doi.org/10.18633/biotecnia.v24i3.1739.

Papaya is a climacteric fruit that has a short shelf life. An alternative to extend the shelf life of this fruit is the use of coatings. Therefore, the objective of this study was to evaluate the effect of the coating based on alginate extracted from Sargassum fluitans added with silver nanoparticles, on the shelf life of papaya (Carica papaya L. var. Maradol). Silver nanoparticles (NpAg) were obtained by green synthesis. Papaya fruits in degree of maturity 3, were coated with three solutions: solution A (2.49 % alginate), solution B (2.49 % alginate and 1.1 mg NpAg/mL) and group control (water). The coated fruits were stored for 15 days at 25 °C and 75 % of relative humidity. The fruits coated with solution 1 and 2 maintained optimal values of firmness (6.9 and 6.6 MPa), total soluble solids (11.1 and 11.06 °Brix) and ascorbic acid content (22.31 and 23.02 mg AA/g pulp) for 6 more days than control. The coating of sodium alginate extracted from S. fluitans added or not with NpAg retarded the maturation of the papaya. This technology allowed to prolong the shelf life of papaya at 25 °C without refrigeration.

Keywords : Coating; sodium alginate; Sargassum fluitans; silver nanoparticles.

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