Use of starch and casein edible coatings in guavas conservation

Authors

DOI:

https://doi.org/10.33448/rsd-v9i8.5666

Keywords:

Biofilm; Psidium guajava L.; postharvest.

Abstract

This study aimed to evaluate the effect of edible coatings based on starch and casein on the guavas physicochemical characteristics. The treatments were: Control (without edible coating); A (starch edible coating); AC (starch + casein edible coating); C (casein edible coating). The guavas were analyzed for weight loss, total titable acidity, total soluble solids, vitamin C and colorimetry. Starch edible coating (A) obtained lower  weight loss (10,65%). The treatments A and C conserved initial total soluble solids levels. All edible coatings were efficients in ATT conservation. Starch and casein edible coating (AC) obtained less yellowing of guavas. 

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Published

05/07/2020

How to Cite

LOPES, A. R.; DRAGUNSKI, D. C.; FRANCISCO, C. B. Use of starch and casein edible coatings in guavas conservation. Research, Society and Development, [S. l.], v. 9, n. 8, p. e286985666, 2020. DOI: 10.33448/rsd-v9i8.5666. Disponível em: https://www.rsdjournal.org/index.php/rsd/article/view/5666. Acesso em: 27 apr. 2024.

Issue

Vol. 9 No. 8

Section

Agrarian and Biological Sciences

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