Assessment of wax coatings in postharvest preservation of the pea (Pisum sativum L.) var. Santa Isabel

Abstract

The 'Santa Isabel' pea is the most sown regional variety in Colombia. In order to evaluate the postharvest behavior of 'Santa Isabel', an experiment was conducted that subjected fresh podded peas to different edible wax-coating treatments (Taowax verduras, Ceratec, Ceratec wwd (without washing or disinfection), castor oil, and mineral oil) and compared them to treatments with the non-edible wax Cerabrix grees or without waxing (control). The peas were stored in a growth chamber for 2 weeks at a temperature of 7±2°C and a relative humidity of 70±8%. The coating of the pods significantly decreased the loss of fresh weight in the six treatments with coatings, as compared to the control (without coatings). The wax coatings that lost less water included Cerabrix grees (7.78%) and Taowax verduras (10.65%), as compared to the control (37.79%). The pH of the grains generally decreased during the 14 days of storage; however, after 10 days, the peas coated with Ceratec and Ceratec wwd again increased the pH of the grain. Furthermore, all of the coatings demonstrated a low incidence of pathogens in the pods, with the better results occurring in the non-edible Cerabrix grees and the edible Taowax verduras; the latter wax also had a good aroma, appearance, and color.

Keywords

• encerado
• vaina
• grano
• pérdida de peso
• pH
• aroma