Revestimento comestível de fécula de mandioca em pós-colheita de morangos

Abstract

Strawberry is a speedy-degrading fruit, so its marketing has many challenges, and a low-cost method to reduce losses can be the use of degradable edible coatings to cover the fruits. The present work aimed to study the use of cassava starch coating, in the post-harvest conservation of strawberry, stored in refrigerated condition. The experimental project used was completely randomized, with a bifactorial consisting of starch concentrations: control (0%), 1.5%, 2.5%, 3.5% and 4.5% coating with cassava starch biofilm and evaluation intervals of 03, 06, 09 and 12 days, each treatment with 03 repetitions of 10 fruits. Parameters were determined: weight loss, soluble solids, titratable acidity, fruit color and index ratio. It was found that the concentrations of 1.5% starch were effective in delaying the reduction of soluble solids, while the concentration of 4.5% reduced the increase in total titratable acidity, while for the ratio index, the concentration of 1.5% was the most satisfying. There was no significant interaction for mass and color loss.