Effect of edible starch and oxalic acid based coatings on banana storage

Abstract

Edible coatings or films have been the subject of many studies, due to their potential to prolong the shelf life of fruits and vegetables, maintaining their quality. This is due to the creation of a layer of polysaccharides that allows a modified atmosphere to the fruit, preventing its breathing and transpiration. Such coverings can have several raw materials, but one of the most important is cassava, due to its abundance in the country and its low cost. Another important factor for post-harvest is organic acids, as they are associated with the inhibition of browning in fruits. Banana (Musa spp.) is a tropical fruit of great nutritional importance and popularity worldwide. The aim of this study was to investigate the association between the use of oxalic acid and edible cover based on cassava starch in post-harvest preservation of Prata bananas, focusing on mass loss, skin peeling index and instrumental color. The experiment was carried out in four treatments: control (C), cassava starch (A), oxalic acid (O) and cassava starch and oxalic acid (AO), each of which was conducted in triplicate. Treatment A, with 3% cassava starch, maintained the quality of the fruit for another four days, compared to C and the other treatments. The fruits with a starch-based coating with or without oxalic acid (A and AO), obtained the lowest browning rates. Regarding instrumental color there was no difference (p <0.05) between treatments.