Abstract

The study evaluated the conservation of strawberries treated with crude plant extracts (barbatimão, sibipiruna, guarana, and catuaba) against fungal deterioration and physicochemical characteristics. MIC of 0.125; 0.0156; 0.25 and 0.0312 g/mL were found for barbatimão, sibipiruna, guaraná and catuaba, respectively, against B. cinerea. Treated samples showed no fungal deterioration during 11 days. Analyzes of weight loss, soluble solids, titratable acidity, and pH variation were performed. Sibipiruna showed lower values ​​of mass loss, and the greatest occurred for the catuaba extract. Barbatimão did not change soluble solids and stood out with catuaba in the color parameters L and a*. Small changes in pH were observed with time. Soluble solids maintained values ​​between 6.47 ^oBrix and 9.90 ^oBrix for catuaba and sibipiruna extracts at zero and six days. Principal component analysis did not show a strong correlation between the variables. The extracts become alternatives for strawberry conservation, increasing conservation and maintaining physicochemical characteristics.

摘要

该研究评估了用粗植物提取物（barbatimão、sibipiruna、guarana 和 catuaba）处理的草莓对真菌变质和理化特性的保护作用。MIC 0.125；0.0156；发现巴巴蒂芒 (barbatimão)、西比皮鲁纳 (sibipiruna)、瓜拉纳 (guaraná) 和卡图巴 (catuaba) 分别对灰霉病菌具有 0.25 和 0.0312 g/mL 的作用。经处理的样品在 11 天内没有出现真菌恶化。对重量损失、可溶性固形物、可滴定酸度和 pH 值变化进行了分析。西比皮鲁纳 (Sibipiruna) 显示出较低的质量损失值，而卡图巴 (catuaba) 提取物的质量损失值最大。Barbatimão 没有改变可溶性固形物，并且在颜色参数 L 和 a* 方面与 catuaba 相比脱颖而出。随着时间的推移，观察到 pH 值发生微小变化。catuaba 和 sibipiruna 提取物的可溶性固形物在零天和六天时保持在 6.47 ^o Brix 和 9.90 ^{o Brix 之间。}主成分分析没有显示变量之间存在很强的相关性。这些提取物成为草莓保藏的替代品，增加保藏并保持理化特性。