PROPRIEDADES MEC?NICAS DE CEREJAS (Prunus avium L.), CV. AMBRUNéS, COBERTAS COM EMULS?O DE CERA DE CARNAúBA E ZEíNA

摘要

The objective of this work was to evaluate the cherries mechanical properties (the simulation of impacts, puncture and epidermis compression) by using zeína and an emulsion of carnaúba wax as edible coatings. In all of the attempts performed, the fruits treated with carnaúba wax (CERAI & CERAP) presented the best results of mechanical resistance. These fruits submitted to ZEíNA 500 coating didn?t evidence resistance gain and the ripening metabolism was accelerated, when compared to the other treatments. It was concluded that the fruits treated with the emulsion of carnaúba wax, applied in the immersion form, acquired a bigger resistance to face the phases of manufacture and transportation.