Effect of Antimicrobial Starch Edible Coating on Shelf-Life of Fresh Strawberries

• Autor(a) principal: Garcia, Lorena Costa; et al.
• Data de Publicação: 2012
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
• Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/633
• topic: Strawberry; Edible coating; Cassava starch; Potassium sorbate; Minimally processed

Strawberry is a very sensitive fruit and presents a short post-harvest shelf-life. Among the factors responsible for strawberries’ quality loss are high metabolic activities and mold decay. To increase product shelf-life, cassava starch–based edible coatings (3%), added or not with potassium sorbate (0.05%), were applied on minimally processed strawberries. Uncoated minimally processed strawberries were used as control samples. Physical and chemical properties, respiration rate and sensorial acceptance of uncoated and coated strawberries stored up to 15 days at 5 C were monitored. The results showed that coatings had no significant effect on soluble solids, titrable acidity, pH and colour of strawberries. Besides reducing the respiration rate of samples, cassava starch edible coatings were efficient in delaying weight and firmness loss of strawberries during storage. In the studied conditions, potassium sorbate was not efficient in controlling microbial growth. Strawberries coated with cassava starch without the antimicrobial agent showed good conditions for consumption and good sensorial acceptance up to 12 days of storage, whereas the control samples and the samples treated with the coating containing potassium sorbate achieved a shelf-life of 9 days because of microbial spoilage.