Use of edible film in the postharvest conservation of 'Magali' sweet pepper

Elaine Gleice Silva Moreira, Alex Guimarães Sanches, Maryelle Barros da Silva, Jaqueline Macedo, Carlos Alberto Martins Cordeiro, Shirley Silva Cosme Costa


The sweet pepper, like other vegetables, is a highly perishable product, because it has a very short post-harvest life. This feature, coupled with improper handling during harvesting, leads to great losses. In view of this, to evaluate the sensory quality, the physico chemical characteristics and post-harvest life of pepper cv. Magali, we used coating with film of cassava starch or corn starch. The treatments were without coating and coating with 2% or 4% of cassava starch or corn starch, at room temperature or refrigeration. Fruits were evaluated at 0, 3, 6, 9 and 12 days of storage as the loss of weight, soluble solids, titratable acidity, pH, determined maturation index TSS/TTA, fruit firmness, skin color, external physical damage, and general appearance. The experiment was factorial 5 x 5 (treatment x time). The loss of weight increased during storage, and less pronounced at a dose of 4% of cassava starch and treatment under refrigeration. The results indicate that the use of biofilms in the concentrations of 2% and 4% for cassava starch and 2% for corn starch were those that provided better results in terms of physical and chemical maintenance and sensory acceptance of sweet peppers during the storage period.


biofilms; Capsicum annuum L.; cassava starch.

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