EFFECT OF EDIBLE COATING MADE WITH MEXICAN PINE NUT (Jatropha curcas) ON THE QUALITY OF MINIMALLY PROCESSED CHAYOTE

Abstract

Mexico is the world’s number one producer and exporter of chayote (Sechium edule (Jacq.) Sw.), with more than 90 % of its exports based on the cultivated smooth green variety (var. virens levis), whose commercialization is primarily as fresh fruit. Therefore, it is important to develop new products and take advantage of the global trend in consumption of minimally processed fresh products, market that shows surprising annual increments. In this study we show the results from the quality assessment of precut and packed chayote fruits, stored for 15 days at 5 °C, subjected to different treatments. The results showed that application of the edible chitosan and protein based covering derived from Jatropha curcas, and citric acid (1 %), preserves the characteristics of fruit quality to a higher degree, primarily appearance and flavor. However, the fruits only conserved their optimal quality for up to 12 days of storage under refrigeration, which is why it is important to test more treatments in order to find ideal coverings for the conservation of chayote fruit.