Avaliação da cobertura comestível elaborada a partir de quitosana, farelo de arroz e fécula de mandioca na conservação pós-colheita de morangos

Abstract

The use of edible films or toppings has been studied and improved, becoming a viable alternative in the technical and environmental scope, mainly in the conservation of fruits such as strawberries, which has a reduced post-harvest useful life. Within this context, the present study aimed to elaborate edible cover from chitosan, rice bran and cassava starch; and evaluate its effect on postharvest conservation of strawberries. Through a completely randomized experimental design in a factorial scheme of two levels and three repetitions at the central point, 11 treatments were generated with the application of the elaborated films. Strawberry samples were taken from the respective treatments and evaluated during the strawberries storage period of 0, 2, 4, 7 and 9 days. Through the results of the analysis of loss of mass, texture, soluble solids, acidity, pH, color and of molds and yeasts, it can be observed that the strawberry remained in a good state of conservation until the 4th day of storage. From this period on, the loss of mass was above acceptable levels. The treatments studied did not yield significant results in maintaining the quality of strawberries throughout the storage period when compared to the treatment without covering, except for mold and yeast counting. Edible toppings with added chitosan showed their inhibitory action on the multiplication of molds and yeasts. The film made with 3% chitosan, 3% rice bran and 2% cassava starch showed the best inhibitory effect against molds and yeasts.