Morangos com coberturas comestíveis: caracterização físico-química, microbiológica, análise sensorial e vida de prateleira

Abstract

Strawberries have short post-harvest shelf life due to rapid deterioration caused by fungi, even when stored under refrigeration, making commercialization challenging. The objective of this work was to study the effect of edible coating based on biopolymers with and without EO of Origanum vulgare on strawberries (Fragaria x ananassa) of the “Camilo Real” variety stored at 5 ± 1°C for 15 days. Strawberries were tested at three concentrations of EO of oregano in proportions of 10, 20 and 30%. The characterization of EO of oregano was performed by chromatography, with carvacrol (63.63%), p-Cymene (6.09%), γ-Terpinene (6.08%), caryophyllene (4.52%) and thymol (3.52%), being the major compounds. Sanitary microbiological analyzes gave absence of Salmonella sp. and E.coli for all treatments. With respect to the microbial growth of phychrotrophic, aerobic mesophiles and fungi, treatments with 10, 20 and 30% of EO of oregano presented significant reductions in relation to N/S and control treatments. Texture analysis, soluble solids and color did not obtain significant difference among all the treatments. In the evaluation of mass loss, the treatment with 20% of oregano presented lower loss at the end of the storage, with 8.12%. In the sensorial analysis the treatments with concentrations of EO of oregano presented significant results with respect to the control from the 6th day of storage, highlighting the odor parameter, which obtained score from 7.20 to 5.33 during the entire storage, not altering the natural characteristics of the fruit. The results found in this work reflect the ability of edible coatings to act as a protective barrier for the fruit, maintaining its quality and allowing the shelf life.