Influence of different edible coatings in minimally processed pumpkin (Cucurbita moschata Duch)

TLDR: In this article, the preservation of pumpkins processed by the use of edible coatings based on xanthan gum, stored for 12 days at 4°C, was evaluated, and physicochemical analysis of weight loss, firmness, pH, acidity, color, and microbiological characteristics of psychrophilic Salmonella ssp., total and thermotolerant coliform.

Abstract: Edible coatings may be used to advantage on processed vegetables for improving the structural integrity. The objective of this study was to evaluate the preservation of pumpkins processed by the use of edible coatings based on xanthan gum, stored for 12 days at 4°C. The treatments were used: (A) control, (B) 1% glycerol and 0,5% xanthan gum, (C) 1% glycerol, 0.5% xanthan gum and 1% chitosan; (D) 1% glycerol, 0.5% xanthan gum and 0.25% guar (E) 1% glycerol, 0.5% xanthan gum, 0.25% guar and 1% chitosan. It was carried out physicochemical analysis of weight loss, firmness, pH, acidity, color, and microbiological characteristics of psychrophilic Salmonella ssp., total and thermotolerant coliform. The different coatings based on xanthan gum were effective in reducing weight loss, maintaining firmness, color and control of psychrophilic microorganisms. Thus, the use of xanthan gum, a thickening agent, is a viable alternative to coat pumpkin minimally processed.