Physico-chemical Quality Changes of Young Cladodes of "Mexican Elephant Ear" Minimally Processed during Refrigerated Storage

Objective: The study aims to assess the physical-chemical quality of minimally processed young cladodes of the ‘Mexican elephant ear’ palm over the course of 10 days in storage.

Experimental Design: The experiment was conducted in a completely randomized design, with analyses executed on the 0, 2, 4, 6, 8 and 10 days, with five recurrences utilized.

Place and Duration of the Study: the experiment took place at the Chemistry, Biochemistry and Food Analysis of the Agrifood Science and Technology Center – CCTA of the Federal University of Campina Grande – UFCG, Pombal campus, Paraíba in a period between November 1st and November 11, 2018.

Methodology: A tertiary and quaternary young palm cladodes were harvested at 30 days of age, ranging from 14 to 20cm. The cladodes were taken to the Chemistry Biochemistry and Food Analysis of the Agrifood Science and Technology Center where they were minimally processed and stored in expanded polystyrene trays, wrapped with a layer of PVC film (12µm) at 4±1ºC and 40±5% RH.

Results: During storage, there was a decrease of 10.4% in accumulated fresh mass and an increase of 30% in phenolic compounds in young cladodes of the palm. Probably this result is related to the stress provoked by the minimal processing in which the tissue subject to cutting has physiologically adapted to the healing process.

Conclusion: The increase in the phenolic compounds in young cladodes operates as a protection response strategy to the plant tissue, and do a major role in the functional characteristics when the young cladodes are consumed as a non-conventional edible plant.