Evaluation of edible film formulations of Nostoc sphaericum applied in the preservation of strawberries
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Abstract
The high perishability rate in strawberries (Fragaria x ananassa) complicates their post-harvest storage, creating the need to develop effective means of preservation. The research studied the physicochemical qualities of strawberries coated with edible films based on Nostoc (Nostoc Sphaericum). The films were generated by immersing the fruit in solutions of Nostoc polysaccharides at 0,7% (A), 1,0% (B) and 1,3% (C) concentration (p/v). The product was stored for 8 days at room temperature (18 ± 2 ° C), subsequently the quality parameters were measured. The DBCA design was applied with a significance level of 5%. The texture was found to vary directly with the polysaccharide concentration in the coating. The average weight loss for treatments A, B, C and the pattern were 66,92%, 60,92%, 49,06% and 41,72%, respectively. In all cases, a variation of less than 0,3 was observed in the pH scale and greater than 0,3% for acidity, without significant differences. The variation in SST for the treatments was 4,9 (C), 5,2 (A) and 7,4 (B) ° brix. An extension of the useful life of 16% of strawberries up to two days was determined. It was determined that the application of Nostoc films prolong the useful life of strawberries, highlighting their performance in weight loss and texture compared to the control sample, on the descending scale C> B> A.
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