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Shelf-life of guavas coated with biodegradable starch and cellulose-based films
Camila Botin Francisco1, Michelly G Pellá2, Otavio Augusto Silva2
1Postgraduate Program in Biotechnology Applied to Agriculture, Paranaense University, Square Mascarenhas de Moraes, 4282, Zone III, Umuarama, PR 87502-210, Brazil.; Department of Chemistry, State University of Maringa, Av. Colombo, 5790, CEP 87020-900 Maringa, Parana, Brazil.
Abstract:
Guava is a perishable fruit susceptible to post-harvest losses. So, the development of biodegradable films based on acetylated cassava starch (ACS) and hydroxyethyl cellulose (HEC) could be an alternative to increase guavas (Psidium guajava L.) shelf life. Films were characterized by solubility, opacity, water vapor transport, and thickness. Mass loss, texture, titratable acidity, soluble solids, vitamin C, and skin color of the fruits were analyzed. The films with higher HEC concentration were more transparent and hygroscopic. Guava coated with 75% HEC and 25% ACS or 100% HEC films increased firmness, maintained green skin color and reduced ripeness, lasting for 13 days, ensuring that the ACS and HEC based films can increase guavas shelf life, besides decrease environmental impacts of non-biodegradable packages.
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