Starch based coatings: effect on refrigerated stawberry (Fragaria ananassa) quality.

GARCIA M A; MARTINO M; ZARITZKY NOEMI.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

JOHN WILEY & SONS LTD

Lugar: LOndres; Año: 1998 vol. 76 p. 411 - 420

0022-5142

Edible coatings can provide an alternative for extending post-harvest life of refrigerated fruit and vegetables. The influence of different starch-based coating formulations on quality attributes of strawberries stored at 0ºC and a relative humidity of 84% was studied. Starch sources were classifed according to the amylose content in starch, with medium amylose content (potato and corn) and high amylose content (amylomaize and amylose-rich product). Quality of fruits was evaluated by weight loss, firmness retention, microbial decay,surface colour development, titratable acidity and sugar content. The effects of starch amylose content and glycerol (plasticiser) concentration on coating properties were also analysed. The coatings reduced the number of infected fruits and extended storage life of strawberries by retarding senescence. The addition of glycerol improved coating performance, with 20 g/ litre the most effective concentration.The starch source had a significant e†ect on surface colour development,weight loss and firmness retention. Coated strawberries produced the lowest ratios of chromaticity parameters (a/b, red/yellow) with regard to the control fruits, thus retarding senescence. High amylose content starches reduced weight loss, maintained firmness and reduced decay better than medium amylose content starches