Starch-based coatings to extend strawberries (Fragaria „e ananassa) storage life.

GARCIA, M.A.; MARTINO, M.N.; ZARITZKY, N.E.

Proceedings of the Eighth International Congress on Engeneering and Food, ICEF8

Technomic Publishing Co., Inc.

Lugar: Lancaster; Año: 2001; p. 1683 - 1687

Starch-based coatings were used to extend shelf life of strawberries (Fragaria´ananassa) stored at 0°C and 84.8% RH. Effects of coating formulation including as starch type, plasticizer and antimicrobial agent  were analyzed.       Coatings of starches with the higher amylose content decreased weight losses and retained fruit firmness for longer periods than coatings of medium amylose starches. Coatings with sorbitol showed lower water vapor permeabilities than glycerol ones. Both sorbitol and glycerol reduced weight losses and maintained texture and surface color of fruits, being 20  g/L sorbitol the most effective plasticizer option. Modifications of physiological parameters like anthocyanin content, reducing and non reducing sugars, titratable acidity and pH of fruits were slowed down for coated fruits.       The formulations with potassium sorbate reduced microbial counts extending strawberry sotarge life from 14 days of uncoated fruits to 28 days. The addition of citric acid enhanced  potassium sorbate antimicrobial action.