Estudo de revestimentos edíveis. Caracterização de algumas formulações e seus efeitos na conservação de frutos

Abstract

Characterization of formulations and their effects on fruit conservation Edible coatings appear as post-harvest technology in maintaining fruit quality and safety for a longer period of time. The present dissertation focuses on the physical and chemical characterization of edible formulations based on chitosan at two concentrations, 1% and 1.5%, dissolved in 0.5% acetic acid, with and without addition of surfactant, and with the addition of chemical compounds of essential oils in the form of solution and film and subsequent evaluation of the effect of some of these in case studies with strawberries and cherries. In the case of strawberries, the effectiveness of edible coatings was observed in the increase of the post-harvest life time, with better results for the higher concentrations of chitosan. The parameters that best expressed this effect were weight loss, total soluble solids, texture and phenolic compounds. In the case of cherry study this effect wasn’t verified.