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Red de Revistas Científicas de América Latina, el Caribe, España y Portugal
Sistema de Información Científica
Nísia Andrade Villela Dessimoni Pinto, Ângela Giovana Batista, Cosme Damião Barbosa, Gilmar Vieira,Enilson de Barros Silva
Effect of packages with biofilms in physicochemical and sensory characteristics of strawberries
Revista Iberoamericana de Tecnología Postcosecha, vol. 12, núm. 2, 2011, pp. 175-184,
Asociación Iberoamericana de Tecnología Postcosecha, S.C.
México
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Revista Iberoamericana de Tecnología
Postcosecha,
ISSN (Printed Version): 1665-0204
Asociación Iberoamericana de Tecnología
Postcosecha, S.C.
México
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Rev. Iber. Tecnología Postcosecha Vol 12(2):175-184
EFFECTOFPACKAGESWITHBIOFILMSINPHYSICOCHEMICALANDSENSOCHARACTERISTICSOFSTRAWBERRIES
NísiaAndradeVillelaDessimoniPinto1*;ÂngelaGiovanaBatista2;CosmeDamiãoBarbGilmarVieira4&EnilsondeBarrosSilva4.
1*ProfessorofNutritionDepartment,FederalUniversityofJequitinhonhaandMucuriValleys–UFVJM.R
MGT 367 – Km 583, nº 5000, Alto da Jacuba. 39100-000. Diamantina-MG. Brazil.
[email protected] 2Nutritionistand
ResearcheratLaboratoryofCerrado'sBiomassTechnology,F
UniversityofJequitinhonhaandMucuriValleys-UFVJM.RodoviaMGT367–Km583,nº5000,AltodaJ
39100-000. Diamantina-MG. Brazil.3Undergraduate student at Biological Sciences Department, F
UniversityofJequitinhonhaandMucuriValleys–UFVJM.RodoviaMGT367–Km583,nº5000,AltodaJ
39100-000.Diamantina-MG.Brazil.4Professor ofAgronomyDepartment,Federal University of Jequitin
andMucuriValleys–UFVJM.RodoviaMGT367–Km583,nº5000,AltodaJacuba.39100-000.Diamantina
Brazil.*Correspondingauthor.
Keywords:Strawberry,physicochemical,cassavastarch,biofilm.
ABSTRACTTheaimofthisstudywastoevaluatetheeffectofcassavabasedediblebiofilmsonphysicoch
andsensorypropertiesof strawberriesqualityduringstorage.Weevaluatedcassavastarchbi
withconcentrationsat1%,3%andcontrolstrawberriesintermsofthesephysicochemicalprope
andthesensorypreferenceandacceptanceofpanelists.The3%cassavastarchbiofilmsprom
moreefficientprotectiveeffectduringthe15daysofstorage,becausedonotshowedhighvaria
Strawberrieswithbiofilms3%showedhigherpHvalueson9and15storagedays.Totalacidslev
strawberries on the thirddayof storage were lower for biofilm 3% strawberries, but there
statisticaldifferencebetweenthetreatments.Biofilm3%strawberriesshowedlossoftotalpect
day 15. The strawberries biofilm 1% were more accepted by the panelists because its
acceptabilityindexandthehighestaverageinquantitativedescriptiveanalysis.Theuseofca
starchbasedbiofilminfluencedthephysicochemicalandsensorypropertiesofstrawberries.
EFECTODELEMPACADOCONBIOFILMSSOBRELASCARACTERÍSTICASFISICOQUÍMICASENSORIALESDELAFRESA
Palabrasclave:fresa,fisicoquímicas,almidón,biofilm
RESUMEN
El objetivo de este estudio fue evaluar el efecto comestible biofilms la base de yuca dpropiedadesfísico-químicasysensorialesdelacalidaddelasfresasduranteelalmacenamien
evaluaronbiopelículasdealmidóndeyucaconunaconcentraciónal1%,3%yfresasdecontr
términosdeestaspropiedadesfísico-químicasy sensoriales de lapreferencia y laaceptació
biofilms yuca 3% de almidón promovido efecto protector más eficaz durante los 15 dí
almacenamiento,yaquenomostrógrandesvariaciones.Fresasconbiofilms3%mostróvalore
altosdepH,el9y15díasdealmacenamiento.Losnivelesdeácidostotalesdefresasenelterce
dealmacenamientoesmenorparalasfresasbiofilm3%,peronohaydiferenciasestadísticasent
tratamientos.Fresasbiofilm3%mostraronunapérdidadepectinatotalde15días.Elbiofilm
1%eramásaceptadoporlospanelistas,yaquesuíndicedeaceptaciónmásaltoyelpromed
alto en el análisis descriptivo cuantitativo. El uso de bio-película basada en el almidón de
influenciadelaspropiedadesfísico-químicasysensorialesdelasfresas.
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Rev. Iber. Tecnología Postcosecha Vol 12(2):175-184 176
INTRODUCTIONThestrawberryplant(Fragaria xananassa
Duchesne) is an herbaceous perennial and
belongstothefamilyRosaceaeandthegenus
Fragaria.The comestibleportionof the plant
isthe strawberry, a pseudo fruit that isnon-
climactericandhasapleasantsmellandtaste
(Domingues,2000).Strawberriesareproduced
inaseveralregionsoftheworldandfunction
asasmallfruitgroupofeconomicexpression,with a worldwide production of 3.1 million
tons.The cultivation of strawberries inBrazil
has increased since the 1960s and has
particularly increased in regions with a
temperate or subtropical climate due to the
high profitability of strawberry cultivation in
theseareasandtheintensedemandforlabor
(Santos,2003).
The cultivation of strawberries has been
developingrapidlyinregionswithsmallfarms
andwithoutanagriculturaltradition,asinthe
HighJequitinhonhaValley.Withthedecrease
in mining, an activity undertaken by many
farmers formanyyearsinDatas(acityinthe
High Jequitinhonha Valley) and the
surrounding region, unemployment has
become a serious social problem for the
region. This has caused the families of these
small farmers to look for new sources of
income and has spurred the developmentof
strawberrycultivationandprocessing.
Edible films can be made with various
thicknesses and are composed of different
naturalsubstancesand/orsyntheticfibersthat
polymerizeandinsulatethefood.Biofilmsdonot cause risks to consumer health because
they are not metabolized by the body and
because their passage through the
gastrointestinaltractisinnocuous(Maiaetal.,
2000).They are not meant to totally replace
synthetic packaging films, however they do
havethepotentialtoreplacetheconventional
packaging insomeapplications. The use ofa
biopolymer such as starch can be an
interesting solution because this polymer is
quite cheap, abundant, biodegradable a
edible(Malietal.,2002).
Thecharacteristicsoftheproducttowh
theediblefilmwillbeappliedandthegoal
filmapplicationwilldeterminethemethod
obtentionthatisconvenienttobeused(Flo
et al., 2007). The strawberry is a hig
perishable fruit. Loss of water in this fr
results not only in weight loss but also in
decrease in sensory quality primarily duechangesintexture(Chitarra&Chitarra,200
Inordertoavoidalossofpostharvestqual
studies about cassava starch biofilm ha
suggested that their using were great
preserve the original characteristics of ma
fruits(Henrique&Cereda,1999;Macielet
2004;Souzaetal.,2009).Thecassavastarch
consideredthemostsuitablerawmaterial
thedevelopmentofediblebiofilms,because
formstoughandtransparentpellicles(Hojo
al., 2007). The starch extracted from cassa
has good features for training films, besid
being edible, are low cost compared
commercialwaxes.Theacquisitionofcassa
starchfilmisbasedontheprincipleofstar
gelatinization,whichoccursabove70° Cw
excess water. Once cooled, forms
transparent film and resistant due
retrogradation properties. This biofilm h
good looks, is not sticky, is bright a
transparent, improving thevisualappearan
of the fruit, andcan be removedwithwa
(Ceredaetal.,1996;Henrique&Cereda,199
Nunesetal.,2004).
Facedwiththesepropertiesofbasedstabiofilms, we hypothesized that strawberr
wouldbebetterpreservedwiththisprotect
film,prolongingtheirshelflifeandprevent
postharvest losses. This study therefore w
done toevaluate the effectof usingbiofil
based in cassava starch on t
physicochemical characteristics
strawberriesduringfifteendaysofstorage
wellastoverifytheirsensoryproperties.
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MATERIALANDMETHODSStrawberries of the Ventana variety were
collectedinDatasCounty,MinasGeraisstate,
Brazil,atlatitudeof18°26'44",alongitudeof
43°39'21"andanaltitudeof1.231mandwere
taken to the Laboratory of Biomass
Technology of the Cerrado, Campus JK,
UFVJM. Approximately 17 kg of strawberries
were collected according to their size
(medium), maturity (approximately 70% red)and degree of damage according to the
specifications for the classification of
strawberriesundertheTechnicalRegulationof
Strawberry Identity and Quality (MERCOSUL,
1996).
After radon selection of the fruits, they
weredisinfectedandcleanedbyimmersionin
chlorinatedwaterat10μg/L,manually,fortwo
minutes. Thirty fruits were separated for
physicalcharacterization.Thelongitudinaland
transverse diameters of the fruits were
measured with the aid of a digital Stainless
Hardened ® caliper and weighed using a
Shimadzu®precisionanalyticalbalance.
Preparationoffruits
Thestrawberries,approximately 900 fruits
inall,wereseparatedintothreeportionsand
subjected to treatments with the following
substances:1)withoutcoating(thecontrol,C);
2) 1% biofilm (B1); and 3) 3% biofilm (B3).
After the treatments the C, B1 and B3
strawberrieswerestorageat2oC.
Theformulations of cassavastarchbiofilm
were obtained by heating under stirring thesuspensionofstarchinwaterwithavolumeof
5 liters completed in flasks. To obtain the
proposedconcentrations,wassuspendedin5
litersofdistilledwaterthefollowingamounts:
1%starch-50g,3%-150g(drymaterial).The
suspensions were heated to maximum
temperatureof70±5°Cwithconstantstirring
until gelation of starch, which occurred
between 15 and 20 min. After gelling
suspensions at rest until cooled to room
temperature. The fruitswereimmersedfor 2
minutesinthesesuspensions,anddried
stainlesssteelscreentoallowfordraina
runoff, and after packed on plastic tra
17.0x11.5cm.Eachplatewithabout8
ofstrawberry,properlycoded(C,B1and
was wrapped with PVC (polyvinyl chl
plastic of 0.012mm thick and stor
refrigeratedconditionsat2±0.5°Cand9
5% RH. Strawberries from the control
receivednobiofilm.The trayswith fruits and their treat
(plots) were evaluated with respect to
physicochemical at0, 3,7, 9 and 15d
storageandsensorycharacteristicsatday
The biofilms of cassava starch
obtained by gelation by gradually incr
thetemperatureto70±5°C,coolingto
temperature and immersing for two m
in either a 1% biofilm solution (B1),
biofilm solution (B3) or water (C).
receiving the treatments, the strawb
were placed on a stainless steel scre
allow for drainage or runoff and were
covered on trays before being coded
stored. The trays with fruits and
treatments (plots) were evaluated
respect to theirphysicochemical and se
characteristicsasdescribedbelow.
Physicochemicalratings
Physicochemical and chemical evalu
wereperformedasfollows:
Mass loss: Mass loss was quantifi
successive determinations of the mass
each plot (bins) using a Shimadzu® anabalanceduringthestorageperiod.
TotalAcidity:Todeterminetotaltitr
acidity (TA),weweighedapproximately
of strawberries and added 20mL of d
waterandthreedropsofphenolphthalei
resulting solution was titrated wi
standardized0.01NaOHsolutionuntila
changewasobserved.Resultswereexpr
asgcitricacid/100gsampleaccordingt
analytical norms of the Institute Adolf
(IAL,2005).
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Rev. Iber. Tecnología Postcosecha Vol 12(2):175-184 178
pH:pHwasdeterminedinfruitsbyreading
the values fromadigitalPeagatek ®pHmeter
(IAL,2005).
Soluble Solids: total Soluble Solids (SS)
weredeterminedinfruitsbyfilteringthepulp
with cotton and reading the value from a
manual refractometer with a measurement
rangeof0-32ºBrix(IAL,2005).
Ascorbicacid:Theamountofascorbicacid
was determined by titration with Tillmanssolution using ascorbic acid as a standard,
accordingtoIAL(2005).
Totalandsolublepectin:Totalandsoluble
pectin were identified by spectrometry by
reaction middle with carbazole according to
thetechniqueofBitter&Muir(1962).Results
wereexpressed asmggalacturonicacid/100g
sample.
SensoryResearch
In the sensory evaluation, we used
randomly selected panelists of both genders
who were between 18-60 years of age and
were non-smokers. The panelists were
students or staff of UFVJM, had no
relationshiptotheresearchers,andsignedthe
informed consent form that was drafted
accordingtoResolution196/96oftheMinistry
of Health proceeding 053/2009 of the Ethics
Committee of UFVJM. The samples were
codedbythreerandomdigitsandwereserved
one unit of each strawberry group, in
individual booths. Sensory analyses were
performedatday1,asfollows:
Test acceptability:We used 43 untrainedpanelists who evaluated strawberries from
differenttreatmentsusingafive-pointhedonic
scale(IAL,2005).
Acceptability Index: The Acceptability
Index (AI) was used to calculate the percent
acceptance of the strawberries using the
followingformula:
AI% = Average acceptance score x 100/
Maximumacceptancescore
Ranking test: Forty-three panelists
participated in this study. The volunteers
received the samples that were coded a
orderedthemaccordingtopreference(AB
1994;Carneiro&Minin,2005).
Description of attributes (Descript
Quantitative Analysis): This descript
quantitative analysis relied on t
participationof16panelistswhoweretrain
in descriptive terminology for the senso
analysis of strawberries based on t
descriptionofABNT(1998)andIAL(2005).Tpanelists gave scores for the follow
attributesusingascaleofonetofiveinwh
oneisthelowestscoreandfiveisthehigh
score:appearance,color,brightness,smella
flavor(ABNT,1998;IAL,2005).
Experimentaldesignandstatisticalanalysis
Weused a randomized design (CRD), a
the treatments were arranged in a 3 x
factorialdesign(threetreatments:1%biofi
3% biofilm and water; and four stora
periods:0, 3, 7 and 15days).All evaluatio
wereperformedintriplicate.Theresultsoft
physicochemical analysiswereanalyzedus
an analysis of variance (ANOVA) in t
statisticalprogramSisvar 4.3 (Ferreira,200
When results were significant, means w
comparedusingaStudentNewmanKeulst
(SNK)ata5%probability.Forsensorytesti
the difference between the means w
analyzed using the Tukey test at a
probability. The results of the ranking t
wereanalyzedaccordingtothesumoford
usingaFriedmantest(Carneiro&Minin,200
andtheresultswereinterpretedaccordinga table of the sum or orders at a
probability as described in Roessler et
(1978).
RESULTSANDDISCUSSIONThe strawberries (Fragaria x anana
Duchesne) studied by Fernandes Jr. et
(2002) displayed an average mass of
grams, which was lower than that of t
strawberriesinthepresentstudy(Table1).
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Table 1. Physical characteristics of strawberryfruitsoftheVentanacv.(n=30)fromDatas,MinasGerais,Brazil.Parameters Average±Standard
Deviation
Massoffruits(g) 16.086±7.928
Longitudinaldiameter
(mm)
31.723±6.648
Transversediameter(mm) 27.117±5.054
The strawberries that did not undergotreatment with biofilm lost more mass than
thecontrolsat9thday(p<0,05).Themassloss
of strawberries treated with 3% biofilm (B3)
wasstatisticallylower(p<0,05)thanB1at15th
storage day. Already during the days of
storage,B1obtainedsignificantlosses(Figure
1).
Figure1.Massloss(g)ofcontrolstrawberries(C)and strawberries treated with cassava basedbiofilms(B1- 1%, B3 - 3%) as a function of thenumberofstoragedays.
The loss ofmass in strawberries couldbe
related to the loss of water in the form of
water vapor, which is a major cause of
deterioration.Thiswaterlosscanresultinthe
loss of mass but can also affect theappearance and the textural and nutritional
qualities of strawberries (Kader, 2002). Thus,
the use of biofilms at 3% of cassava starch
provides a viable alternative to prevent the
loss of moisture and can thus preserve the
qualityofstrawberriesduringstorage.
Theuseofbiofilmsalsoinfluencedthe
physical andchemicalquality of strawberries.
Fruitstreatedwith1%and3%biofilmshowed
the highest pH at 9th and 15
th storage days
(p<0.05). But there were no statistical
differencesbetweentreatments(Figure2).
Figure2.pHvaluesofcontrolstrawberries(C
strawberriestreatedwithcassava basedb(B1-1%,B3-3%)asafunctionofthenumstoragedays.
The pH of fruits is commonly us
determine their acidity and to quantif
concentrationofviablehydrogenionsin
to determine the quality of the proc
products (NUNES, 2001). The average
the Ventana cv. fruits observed in this
ranged from 3.25 to3.51.These values
closetothoseobservedbyContietal.(
whichvariedfrom3.58to3.85infivecu
of strawberries, and were also close t
resultsofDays(2002).Studiesofstrawb
in northern Minas Gerais (Brazil) foun
levelsbetween3.59to3.65fortheDov
andtheSweetCharliecv.
On ay 0, B1 strawberries showed
valuesofSS comparedtothecontrolan
but on the 15th day of storage
strawberries displayed similar values
treatments (p<0.05).With regard to
number of days of treatment, all o
strawberriesshowedanincreaseinSS,
the B1 ph content that shows the svalues(p<0.05;Figure3).
Figure 3. Soluble solids (oBrix) of c
strawberries (C) and strawberries treatedbiofilms(B1- 1%, B3- 3%) as a functionnumberofstoragedays.
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The quantity of total soluble solids is
important in determining fruit quality and
indicatesthequantityofsugars,organicacids,
vitamins, amino acids and some soluble
pectins, which provide sweetness during
maturation (Silva, 2007). These solids are
indicativeoffruitmaturityand,therefore,the
quality of the fruit and the factors that
determine their flavor (Hobson & Grierson,
1993).According toSilva (2007), increases inSS during storage are due to the
transformationof reservesintosolublesugars
in the fruit but are also due to the loss of
water vapor through transpiration from the
pulp,whichleadstoagreaterconcentrationof
these solids. The averagevalues observed in
thisstudywereclosetothelevelsreportedby
Mangnaboscoetal.(2008),whoalsousedthe
Ventana cv., and ranged from 5.92 to
7.75oBrix.Thesevalueswerealsosimilartothe
results produced by Virmond & Resende
(2007),thatwhofoundavalueof6.90oBrixin
strawberriesof theOsoGrandecv.,9.84oBrix
for the lower Oso Grande cv., 10.06oBrix for
the Tudlla cv. and 11.13oBrix for the
Toyorrinhocv.studiedbySilva(2007).
There were no significant differences
between treatments over days of storage
(p>0.05). However B3 showed a decrease in
totalacidityonthethirdday(p<0.05)without
furthermodifications(Figure4).
Figure 4. Total acidity (g.100g
-1) of control
strawberries (C) and strawberries treated withbiofilms (B1 - 1%, B3- 3%) as a function of thenumberofstoragedays.
There was a decrease in the TA of B3
strawberriesonthethirddayofstorage,which
coincidedwithan increaseinSS andpH.This
resultsuggeststhatorganicacidisusedduri
metabolismandiseitherconvertedintosug
or serves as a substrate for the breath
process (Varoquaux & Wiley, 1997). T
average level ofTA found inthe Ventana
was 0.54mg citric acid/100 g sample, wh
was within the range described in t
literature, 0.42 to 1.10 mg citric acid/100
pulp(Domingues,2000).
For ascorbic acid, therewasno statistdifference between treatments and betwe
daysofstorage(p>0.05;Figure5).
Figure 5. Ascorbic acid (mg.100g-1) of con
strawberries (C) and strawberries treated w
biofilms (B1 - 1%, B3- 3%) as a function oftnumberofstoragedays.
The ascorbic acid content of strawberr
can vary depending on the cultivar, matu
stage, growing conditions, duration a
storage conditions (Silva,2007). The ascor
acidvaluesoftheVentanacv.werelowerth
thevaluesfoundbySilva(2007)fortheTud
cv. (44.13 mg ascorbic acid/100 g pu
Perhaps,alongerstorageperiod,woulddet
significantlossesof theascorbicacidcont
(Tosun&Yucecan,2008).
Strawberries treated with 3% biofshowed decrease in total pectin on the 1
day of storage (Figure 6), being the low
amongthe treatments (p<0.05). Strawberr
treated with biofilms had higher values
average soluble pectin as compared to t
control on the 0 day of storage, and on t
15th day, B3 showed a lower value. Towa
thedaysoftreatment,thereweredecrease
thesolublepectinvaluesforbothtreatmen
(p<0.05;Figure7).
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Figure 6. Total pectin (mg.100g
-1) of control
strawberries (C) and strawberries treated with
biofilms(B1- 1%, B3 - 3%) as a function of thenumberofstoragedays.
Figure 7. Soluble pectin (mg.100g
-1) of control
strawberries (C) and strawberries treated with
biofilms(B1- 1%, B3 - 3%) as a function of thenumberofstoragedays.
With maturation, the protopectin of cell
walls becomes more soluble and,
consequently, the texturebecomesmodified,
causing fruits to gradually become softer.
These transformations occur not only during
maturation,butalso during storage for some
fruit and vegetables (Chitarra & Chitarra,
2005). Antunes et al. (2006) found reduced
levelsofpectininblackberrieswithincreased
storagetime;bystudyingstrawberriestreated
withionizingradiation. Françosoetal.(2008)found 574.53 mg/100g soluble pectin and
754.56mg/100gtotalpectinonthefirstdayof
storage.Intheremainingdaysofstorage,they
found increased levels of pectin, unlike the
results of the present study. The values of
pectin observed in the present study were
close to those reportedby Silva (2007),who
studied strawberries stored and found levels
of total pectin ranging from 0.37 to 0.55
mg/100gand between0.35 to0.45mg/100g
forsolublepectin.
Preference tests, such as ordinatio
widelyusedinfoodindustriestodevelo
products, improve products, c
production processes and to formulate
products (Carneiro & Minin, 2006)
ranking test showed that the use of ca
starch as a biofilm for strawberries d
adversely affect the preference of
panelists; therewas no significant diffe
betweenthescoresofthetreatedandcostrawberries (p>0.05). However,
acceptance test indicated that
strawberries treated with 1% biofilm
preferredbythepanelists(Table2).
Table 2. Results of the ranking testacceptancetests(n=43)ofstrawberriesextooneofthe threepostharvesttreatmentbiofilms.
Tests Results A B1
Rankingtest
Sumof
orders
a
96a 79a
Averages
notesb
3.53b 4.23
a
AcceptanceAcceptability
Index(%)70.57 84.65
aSumofpairsofordersfollowedbyasameletterdono
according to a Friedman test (p<0.05).b Acceptance a
followedby sameletter donotdifferaccordingto aTu
(p<0.05).
Inlltheattributes,thestrawberriestr
with 1% biofilm (B1) received the h
scores, according to the Tukey test (p<
confirmingthe resultsof theacceptanc
Intermsoftaste,thecontrolstrawberriweresimilar to thestrawberries treated
B1andB3(p>0.05;Figure8).
Henrique & Cereda (1999) evaluate
sensoryattributesofstrawberriestreate
biofilms produced from cassava star
several concentrations. According to
authors,the 3%biofilm retainedthe co
strawberries for a longer period of
providing a higher quality in the posth
life.Ofthesestudyparticipants,85%iden
changes in texture between treat
(different concentrations of biofilm). I
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Rev. Iber. Tecnología Postcosecha Vol 12(2):175-184 182
sensory evaluation of grapes treated with
different biofilms, Fakhouri et al. (2007)
observedan acceptancethatwasequaltoor
greater than the untreated grapes when the
smell, flavor, texture, brightness and color
wereconsidered.ThestudybyD'Amatoetal.
(2010) showed that the chitosan coating,
either alone or combined with thermal
treatments,didnotaffectthetasteandflavor
of mangoes slices. Thus, the strawberriestreated with biofilm at 1% showed a good
qualityinallattributesevaluated,indicatinga
preferenceincomparisontothecontrol.
Figure8.SensoryprofileevaluatedbyDescriptiveQuantitative Analysis (n = 16) in strawberriessubjected to different postharvest treatmentsusingbiofilms(1and3%)andwater(control).
CONCLUSIONSThe 3%cassava starch biofilms promoted
moreefficientprotectiveeffectduringthe15
days of storage. The use of cassava starch
biofilms influenced the physicochemical
properties of strawberries during storage.
Specifically, more concentrations of cassava
starchonbiofilmsaffected thesolublesolids,
totalacidityandsolublepectincontents.
Strawberries treated with 1% biofilms
producedfromcassavastarchshowedthebest
acceptance in hedonic scale test and the
highest scores for sensory attributes as
determined by the panelists. Probably these
results were influenced by the highest initial
soluble solids contents of B1 among others
chemicalandsensorycharacteristics.
Many of the chemical properties
strawberries with 1% cassava starch biof
werepreservedduringstorage,buttherei
needtoinvestigatethesensorycharacterist
and microbiological preservation througho
thistimeandthusdeterminetheactualsh
life.
Acknowledgments
We received financial support from tFundaçãodeAmparoàPesquisadoEstado
Minas Gerais (FAPEMIG) and the Conse
Nacional de Desenvolvimento Científico
Tecnológico(CNPq).
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