Selection of an Edible Starch Coating for Minimally Processed Strawberry

Abstract

Edible coatings can represent an alternative for extending post-harvest life of perishable fruits, as strawberries. In this work, the effect of cassava starch edible coatings, added or not of potassium sorbate, on mechanical properties, surface color, sensory acceptance, and respiration rate of strawberries was evaluated in order to choose the best coating conditions to minimally processed strawberries. Integrity and water-vapor resistance of the coatings were also evaluated. Three different concentrations of cassava starch (1%, 2%, and 3%) and two concentrations of potassium sorbate (0.05% and 0.10%) were used in the coatings formulations. Minimally processed strawberries without coating were used as control samples. The strawberries treated with different coatings and control fruits did not present differences regarding mechanical properties, surface color, and all the sensory attributes evaluated. A good integrity of cassava edible coatings on strawberries surface was observed for 2% and 3% starch concentration and the use of coatings, in these concentrations, reduced the strawberries respiration rate, representing a possibility to extend the shelf life of fruits. All coatings showed beneficial effects on increasing the water vapor resistance of the samples, but a significant increase was obtained only with the use of coating with 3% of starch. The potassium sorbate improved significantly the resistance to water vapor, but no differences were observed between the two concentrations studied. Based these results, the coatings with 3% of cassava starch and 3% of cassava starch +0.05% of potassium sorbate were those selected for future shelf life study of minimally processed strawberries.

Effect of Hydroxypropyl Methylcellulose-Beeswax Composite Edible Coatings Formulated with or without Antifungal Agents on Physicochemical Properties of Plums during Cold Storage

“…On the other hand, the highest and the lowest * values were recorded for the samples coated with coatings containing PS and SEP, respectively. Coatings containing parabens and PS were also tested for peel color maintenance of strawberries [38] and tomatoes [29], with relatively successful results. The differences in lightness observed in our work could be an indication of the effect of the coatings in fruit gloss.…”

Effects of edible coating on minimally processed pomegranate fruits

“…The most important benefits of edible coatings are a decrease in the synthetic packaging waste and a contribution to food health and safety while meeting the environmental requirements (Garcia et al, 2010). In recent years, edible coatings have been comprehensively studied because of their positive effects on the quality of fruits and vegetables.…”

‘Sweet grape’ tomato post harvest packaging

“…Edible films have been used as an alternative to synthetic and non-degradable packages to reduce fruit respiration, to delay moisture loss and color variation, and to improve softening and mechanical integrity, retaining aroma and inhibiting microorganism growth (GARCIA et al, 2010). Starch is an interesting alternative as biodegradable polymer, due to its economic importance, besides deriving from renewable and environmental sources as well as being biodegradable (MALI et al, 2010).…”