Effect of biodegradable coatings on the shelf life of Hancornia speciosa

Abstract

The production of Hancornia speciosa Gomes, in Brazil, has increased significantly in recent years, with a concomitant increase in post-harvest losses, making it important to find out new techniques that contribute to extend the shelf life of this fruit without altering its physical, sensory and nutritional characteristics. The present study aimed to apply biodegradable coatings made from chitosan, whey protein, lactic acid and cassava starch to H. speciosa, as well as to assess their efficiency on the shelf life of the fruits. For that, physico-chemical analyses were performed to determine the pH, acidity, ºBrix, phenolic compounds, vitamin C and moisture content. The coatings with 1 % of chitosan, 4 % of whey protein, 3 % of cassava starch and 1.5 % of lactic acid presented satisfactory results at ambient temperature (25 ºC), delaying the ripening process, when compared to the controls.