Efecto del empacado con biofilms sobre las características fisicoquímicas y sensoriales de la...

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 Available in: http://www.redalyc.org/articulo.oa?id=81320900008  Red de Revistas Científicas de América Latina, el Caribe, España y Portugal Sistema de Información Científica Nísia Andrade Villela Dessimoni Pinto, Ângela Giovana Batista, Cosme Damião Barbosa, Gilmar Vieira, Enilson de Barros Silva Effect of packages with biofilms in physicochemical and sensory characteristics of strawberries Revista Iberoamericana de Tecnología Postcosecha, vol. 12, núm. 2, 2011, pp. 175-184, Asociación Iberoamericana de Tecnología Postcosecha, S.C. México  How to cite Complete issue More information about this article  Journal's homepage Revista Iberoamericana de Tecnología Postcosecha, ISSN (Printed Version): 1665-0204 [email protected] Asociación Iberoamericana de Tecnología Postcosecha, S.C. México www.redalyc.org Non-Profit Academic Project, developed under the Open Acces Initiative

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Red de Revistas Científicas de América Latina, el Caribe, España y Portugal

Sistema de Información Científica

Nísia Andrade Villela Dessimoni Pinto, Ângela Giovana Batista, Cosme Damião Barbosa, Gilmar Vieira,Enilson de Barros Silva

Effect of packages with biofilms in physicochemical and sensory characteristics of strawberries

Revista Iberoamericana de Tecnología Postcosecha, vol. 12, núm. 2, 2011, pp. 175-184,

Asociación Iberoamericana de Tecnología Postcosecha, S.C.

México

  How to cite  Complete issue  More information about this article  Journal's homepage

Revista Iberoamericana de Tecnología 

Postcosecha,

ISSN (Printed Version): 1665-0204

[email protected]

Asociación Iberoamericana de Tecnología

Postcosecha, S.C.

México

www.redalyc.orgNon-Profit Academic Project, developed under the Open Acces Initiative

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Rev. Iber. Tecnología Postcosecha Vol 12(2):175-184  

EFFECTOFPACKAGESWITHBIOFILMSINPHYSICOCHEMICALANDSENSOCHARACTERISTICSOFSTRAWBERRIES

NísiaAndradeVillelaDessimoniPinto1*;ÂngelaGiovanaBatista2;CosmeDamiãoBarbGilmarVieira4&EnilsondeBarrosSilva4.

1*ProfessorofNutritionDepartment,FederalUniversityofJequitinhonhaandMucuriValleys–UFVJM.R

MGT 367 – Km 583, nº 5000, Alto da Jacuba. 39100-000. Diamantina-MG. Brazil.

[email protected] 2Nutritionistand

ResearcheratLaboratoryofCerrado'sBiomassTechnology,F

UniversityofJequitinhonhaandMucuriValleys-UFVJM.RodoviaMGT367–Km583,nº5000,AltodaJ

39100-000. Diamantina-MG. Brazil.3Undergraduate student at Biological Sciences Department, F

UniversityofJequitinhonhaandMucuriValleys–UFVJM.RodoviaMGT367–Km583,nº5000,AltodaJ

39100-000.Diamantina-MG.Brazil.4Professor ofAgronomyDepartment,Federal University of Jequitin

andMucuriValleys–UFVJM.RodoviaMGT367–Km583,nº5000,AltodaJacuba.39100-000.Diamantina

Brazil.*Correspondingauthor.

Keywords:Strawberry,physicochemical,cassavastarch,biofilm.

ABSTRACTTheaimofthisstudywastoevaluatetheeffectofcassavabasedediblebiofilmsonphysicoch

andsensorypropertiesof strawberriesqualityduringstorage.Weevaluatedcassavastarchbi

withconcentrationsat1%,3%andcontrolstrawberriesintermsofthesephysicochemicalprope

andthesensorypreferenceandacceptanceofpanelists.The3%cassavastarchbiofilmsprom

moreefficientprotectiveeffectduringthe15daysofstorage,becausedonotshowedhighvaria

Strawberrieswithbiofilms3%showedhigherpHvalueson9and15storagedays.Totalacidslev

strawberries on the thirddayof storage were lower for biofilm 3% strawberries, but there

statisticaldifferencebetweenthetreatments.Biofilm3%strawberriesshowedlossoftotalpect

day 15. The strawberries biofilm 1% were more accepted by the panelists because its

acceptabilityindexandthehighestaverageinquantitativedescriptiveanalysis.Theuseofca

starchbasedbiofilminfluencedthephysicochemicalandsensorypropertiesofstrawberries.

EFECTODELEMPACADOCONBIOFILMSSOBRELASCARACTERÍSTICASFISICOQUÍMICASENSORIALESDELAFRESA

Palabrasclave:fresa,fisicoquímicas,almidón,biofilm

RESUMEN

El objetivo de este estudio fue evaluar el efecto comestible biofilms la base de yuca dpropiedadesfísico-químicasysensorialesdelacalidaddelasfresasduranteelalmacenamien

evaluaronbiopelículasdealmidóndeyucaconunaconcentraciónal1%,3%yfresasdecontr

términosdeestaspropiedadesfísico-químicasy sensoriales de lapreferencia y laaceptació

biofilms yuca 3% de almidón promovido efecto protector más eficaz durante los 15 dí

almacenamiento,yaquenomostrógrandesvariaciones.Fresasconbiofilms3%mostróvalore

altosdepH,el9y15díasdealmacenamiento.Losnivelesdeácidostotalesdefresasenelterce

dealmacenamientoesmenorparalasfresasbiofilm3%,peronohaydiferenciasestadísticasent

tratamientos.Fresasbiofilm3%mostraronunapérdidadepectinatotalde15días.Elbiofilm

1%eramásaceptadoporlospanelistas,yaquesuíndicedeaceptaciónmásaltoyelpromed

alto en el análisis descriptivo cuantitativo. El uso de bio-película basada en el almidón de

influenciadelaspropiedadesfísico-químicasysensorialesdelasfresas.

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INTRODUCTIONThestrawberryplant(Fragaria xananassa

Duchesne) is an herbaceous perennial and

belongstothefamilyRosaceaeandthegenus

Fragaria.The comestibleportionof the plant

isthe strawberry, a pseudo fruit that isnon-

climactericandhasapleasantsmellandtaste

(Domingues,2000).Strawberriesareproduced

inaseveralregionsoftheworldandfunction

asasmallfruitgroupofeconomicexpression,with a worldwide production of 3.1 million

tons.The cultivation of strawberries inBrazil

has increased since the 1960s and has

particularly increased in regions with a

temperate or subtropical climate due to the

high profitability of strawberry cultivation in

theseareasandtheintensedemandforlabor

(Santos,2003).

The cultivation of strawberries has been

developingrapidlyinregionswithsmallfarms

andwithoutanagriculturaltradition,asinthe

HighJequitinhonhaValley.Withthedecrease

in mining, an activity undertaken by many

farmers formanyyearsinDatas(acityinthe

High Jequitinhonha Valley) and the

surrounding region, unemployment has

become a serious social problem for the

region. This has caused the families of these

small farmers to look for new sources of

income and has spurred the developmentof

strawberrycultivationandprocessing.

Edible films can be made with various

thicknesses and are composed of different

naturalsubstancesand/orsyntheticfibersthat

polymerizeandinsulatethefood.Biofilmsdonot cause risks to consumer health because

they are not metabolized by the body and

because their passage through the

gastrointestinaltractisinnocuous(Maiaetal.,

2000).They are not meant to totally replace

synthetic packaging films, however they do

havethepotentialtoreplacetheconventional

packaging insomeapplications. The use ofa

biopolymer such as starch can be an

interesting solution because this polymer is

quite cheap, abundant, biodegradable a

edible(Malietal.,2002).

Thecharacteristicsoftheproducttowh

theediblefilmwillbeappliedandthegoal

filmapplicationwilldeterminethemethod

obtentionthatisconvenienttobeused(Flo

et al., 2007). The strawberry is a hig

perishable fruit. Loss of water in this fr

results not only in weight loss but also in

decrease in sensory quality primarily duechangesintexture(Chitarra&Chitarra,200

Inordertoavoidalossofpostharvestqual

studies about cassava starch biofilm ha

suggested that their using were great

preserve the original characteristics of ma

fruits(Henrique&Cereda,1999;Macielet

2004;Souzaetal.,2009).Thecassavastarch

consideredthemostsuitablerawmaterial

thedevelopmentofediblebiofilms,because

formstoughandtransparentpellicles(Hojo

al., 2007). The starch extracted from cassa

has good features for training films, besid

being edible, are low cost compared

commercialwaxes.Theacquisitionofcassa

starchfilmisbasedontheprincipleofstar

gelatinization,whichoccursabove70° Cw

excess water. Once cooled, forms

transparent film and resistant due

retrogradation properties. This biofilm h

good looks, is not sticky, is bright a

transparent, improving thevisualappearan

of the fruit, andcan be removedwithwa

(Ceredaetal.,1996;Henrique&Cereda,199

Nunesetal.,2004).

Facedwiththesepropertiesofbasedstabiofilms, we hypothesized that strawberr

wouldbebetterpreservedwiththisprotect

film,prolongingtheirshelflifeandprevent

postharvest losses. This study therefore w

done toevaluate the effectof usingbiofil

based in cassava starch on t

physicochemical characteristics

strawberriesduringfifteendaysofstorage

wellastoverifytheirsensoryproperties.

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MATERIALANDMETHODSStrawberries of the Ventana variety were

collectedinDatasCounty,MinasGeraisstate,

Brazil,atlatitudeof18°26'44",alongitudeof

43°39'21"andanaltitudeof1.231mandwere

taken to the Laboratory of Biomass

Technology of the Cerrado, Campus JK,

UFVJM. Approximately 17 kg of strawberries

were collected according to their size

(medium), maturity (approximately 70% red)and degree of damage according to the

specifications for the classification of

strawberriesundertheTechnicalRegulationof

Strawberry Identity and Quality (MERCOSUL,

1996).

After radon selection of the fruits, they

weredisinfectedandcleanedbyimmersionin

chlorinatedwaterat10μg/L,manually,fortwo

minutes. Thirty fruits were separated for

physicalcharacterization.Thelongitudinaland

transverse diameters of the fruits were

measured with the aid of a digital Stainless

Hardened ® caliper and weighed using a

Shimadzu®precisionanalyticalbalance.

Preparationoffruits

Thestrawberries,approximately 900 fruits

inall,wereseparatedintothreeportionsand

subjected to treatments with the following

substances:1)withoutcoating(thecontrol,C);

2) 1% biofilm (B1); and 3) 3% biofilm (B3).

After the treatments the C, B1 and B3

strawberrieswerestorageat2oC.

Theformulations of cassavastarchbiofilm

were obtained by heating under stirring thesuspensionofstarchinwaterwithavolumeof

5 liters completed in flasks. To obtain the

proposedconcentrations,wassuspendedin5

litersofdistilledwaterthefollowingamounts:

1%starch-50g,3%-150g(drymaterial).The

suspensions were heated to maximum

temperatureof70±5°Cwithconstantstirring

until gelation of starch, which occurred

between 15 and 20 min. After gelling

suspensions at rest until cooled to room

temperature. The fruitswereimmersedfor 2

minutesinthesesuspensions,anddried

stainlesssteelscreentoallowfordraina

runoff, and after packed on plastic tra

17.0x11.5cm.Eachplatewithabout8

ofstrawberry,properlycoded(C,B1and

was wrapped with PVC (polyvinyl chl

plastic of 0.012mm thick and stor

refrigeratedconditionsat2±0.5°Cand9

5% RH. Strawberries from the control

receivednobiofilm.The trayswith fruits and their treat

(plots) were evaluated with respect to

physicochemical at0, 3,7, 9 and 15d

storageandsensorycharacteristicsatday

The biofilms of cassava starch

obtained by gelation by gradually incr

thetemperatureto70±5°C,coolingto

temperature and immersing for two m

in either a 1% biofilm solution (B1),

biofilm solution (B3) or water (C).

receiving the treatments, the strawb

were placed on a stainless steel scre

allow for drainage or runoff and were

covered on trays before being coded

stored. The trays with fruits and

treatments (plots) were evaluated

respect to theirphysicochemical and se

characteristicsasdescribedbelow.

Physicochemicalratings

Physicochemical and chemical evalu

wereperformedasfollows:

Mass loss: Mass loss was quantifi

successive determinations of the mass

each plot (bins) using a Shimadzu® anabalanceduringthestorageperiod.

TotalAcidity:Todeterminetotaltitr

acidity (TA),weweighedapproximately

of strawberries and added 20mL of d

waterandthreedropsofphenolphthalei

resulting solution was titrated wi

standardized0.01NaOHsolutionuntila

changewasobserved.Resultswereexpr

asgcitricacid/100gsampleaccordingt

analytical norms of the Institute Adolf

(IAL,2005).

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 pH:pHwasdeterminedinfruitsbyreading

the values fromadigitalPeagatek ®pHmeter

(IAL,2005).

Soluble Solids: total Soluble Solids (SS)

weredeterminedinfruitsbyfilteringthepulp

with cotton and reading the value from a

manual refractometer with a measurement

rangeof0-32ºBrix(IAL,2005).

 Ascorbicacid:Theamountofascorbicacid

was determined by titration with Tillmanssolution using ascorbic acid as a standard,

accordingtoIAL(2005).

Totalandsolublepectin:Totalandsoluble

pectin were identified by spectrometry by

reaction middle with carbazole according to

thetechniqueofBitter&Muir(1962).Results

wereexpressed asmggalacturonicacid/100g

sample.

SensoryResearch

In the sensory evaluation, we used

randomly selected panelists of both genders

who were between 18-60 years of age and

were non-smokers. The panelists were

students or staff of UFVJM, had no

relationshiptotheresearchers,andsignedthe

informed consent form that was drafted

accordingtoResolution196/96oftheMinistry

of Health proceeding 053/2009 of the Ethics

Committee of UFVJM. The samples were

codedbythreerandomdigitsandwereserved

one unit of each strawberry group, in

individual booths. Sensory analyses were

performedatday1,asfollows:

Test acceptability:We used 43 untrainedpanelists who evaluated strawberries from

differenttreatmentsusingafive-pointhedonic

scale(IAL,2005).

 Acceptability Index: The Acceptability

Index (AI) was used to calculate the percent

acceptance of the strawberries using the

followingformula:

AI% = Average acceptance score x 100/

Maximumacceptancescore

Ranking test: Forty-three panelists

participated in this study. The volunteers

received the samples that were coded a

orderedthemaccordingtopreference(AB

1994;Carneiro&Minin,2005).

Description of attributes (Descript

Quantitative Analysis): This descript

quantitative analysis relied on t

participationof16panelistswhoweretrain

in descriptive terminology for the senso

analysis of strawberries based on t

descriptionofABNT(1998)andIAL(2005).Tpanelists gave scores for the follow

attributesusingascaleofonetofiveinwh

oneisthelowestscoreandfiveisthehigh

score:appearance,color,brightness,smella

flavor(ABNT,1998;IAL,2005).

Experimentaldesignandstatisticalanalysis

Weused a randomized design (CRD), a

the treatments were arranged in a 3 x

factorialdesign(threetreatments:1%biofi

3% biofilm and water; and four stora

periods:0, 3, 7 and 15days).All evaluatio

wereperformedintriplicate.Theresultsoft

physicochemical analysiswereanalyzedus

an analysis of variance (ANOVA) in t

statisticalprogramSisvar 4.3 (Ferreira,200

When results were significant, means w

comparedusingaStudentNewmanKeulst

(SNK)ata5%probability.Forsensorytesti

the difference between the means w

analyzed using the Tukey test at a

probability. The results of the ranking t

wereanalyzedaccordingtothesumoford

usingaFriedmantest(Carneiro&Minin,200

andtheresultswereinterpretedaccordinga table of the sum or orders at a

probability as described in Roessler et

(1978).

RESULTSANDDISCUSSIONThe strawberries (Fragaria x anana

Duchesne) studied by Fernandes Jr. et

(2002) displayed an average mass of

grams, which was lower than that of t

strawberriesinthepresentstudy(Table1).

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Table 1. Physical characteristics of strawberryfruitsoftheVentanacv.(n=30)fromDatas,MinasGerais,Brazil.Parameters Average±Standard

Deviation

Massoffruits(g) 16.086±7.928

Longitudinaldiameter

(mm)

31.723±6.648

Transversediameter(mm) 27.117±5.054

The strawberries that did not undergotreatment with biofilm lost more mass than

thecontrolsat9thday(p<0,05).Themassloss

of strawberries treated with 3% biofilm (B3)

wasstatisticallylower(p<0,05)thanB1at15th

storage day. Already during the days of

storage,B1obtainedsignificantlosses(Figure

1).

Figure1.Massloss(g)ofcontrolstrawberries(C)and strawberries treated with cassava basedbiofilms(B1- 1%, B3 - 3%) as a function of thenumberofstoragedays.

The loss ofmass in strawberries couldbe

related to the loss of water in the form of

water vapor, which is a major cause of

deterioration.Thiswaterlosscanresultinthe

loss of mass but can also affect theappearance and the textural and nutritional

qualities of strawberries (Kader, 2002). Thus,

the use of biofilms at 3% of cassava starch

provides a viable alternative to prevent the

loss of moisture and can thus preserve the

qualityofstrawberriesduringstorage.

Theuseofbiofilmsalsoinfluencedthe

physical andchemicalquality of strawberries.

Fruitstreatedwith1%and3%biofilmshowed

the highest pH at 9th and 15

th storage days

(p<0.05). But there were no statistical

differencesbetweentreatments(Figure2).

Figure2.pHvaluesofcontrolstrawberries(C

strawberriestreatedwithcassava basedb(B1-1%,B3-3%)asafunctionofthenumstoragedays.

The pH of fruits is commonly us

determine their acidity and to quantif

concentrationofviablehydrogenionsin

to determine the quality of the proc

products (NUNES, 2001). The average

the Ventana cv. fruits observed in this

ranged from 3.25 to3.51.These values

closetothoseobservedbyContietal.(

whichvariedfrom3.58to3.85infivecu

of strawberries, and were also close t

resultsofDays(2002).Studiesofstrawb

in northern Minas Gerais (Brazil) foun

levelsbetween3.59to3.65fortheDov

andtheSweetCharliecv.

On ay 0, B1 strawberries showed

valuesofSS comparedtothecontrolan

but on the 15th day of storage

strawberries displayed similar values

treatments (p<0.05).With regard to

number of days of treatment, all o

strawberriesshowedanincreaseinSS,

the B1 ph content that shows the svalues(p<0.05;Figure3).

Figure 3. Soluble solids (oBrix) of c

strawberries (C) and strawberries treatedbiofilms(B1- 1%, B3- 3%) as a functionnumberofstoragedays.

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The quantity of total soluble solids is

important in determining fruit quality and

indicatesthequantityofsugars,organicacids,

vitamins, amino acids and some soluble

pectins, which provide sweetness during

maturation (Silva, 2007). These solids are

indicativeoffruitmaturityand,therefore,the

quality of the fruit and the factors that

determine their flavor (Hobson & Grierson,

1993).According toSilva (2007), increases inSS during storage are due to the

transformationof reservesintosolublesugars

in the fruit but are also due to the loss of

water vapor through transpiration from the

pulp,whichleadstoagreaterconcentrationof

these solids. The averagevalues observed in

thisstudywereclosetothelevelsreportedby

Mangnaboscoetal.(2008),whoalsousedthe

Ventana cv., and ranged from 5.92 to

7.75oBrix.Thesevalueswerealsosimilartothe

results produced by Virmond & Resende

(2007),thatwhofoundavalueof6.90oBrixin

strawberriesof theOsoGrandecv.,9.84oBrix

for the lower Oso Grande cv., 10.06oBrix for

the Tudlla cv. and 11.13oBrix for the

Toyorrinhocv.studiedbySilva(2007).

There were no significant differences

between treatments over days of storage

(p>0.05). However B3 showed a decrease in

totalacidityonthethirdday(p<0.05)without

furthermodifications(Figure4).

Figure 4. Total acidity (g.100g

-1) of control

strawberries (C) and strawberries treated withbiofilms (B1 - 1%, B3- 3%) as a function of thenumberofstoragedays.

There was a decrease in the TA of B3

strawberriesonthethirddayofstorage,which

coincidedwithan increaseinSS andpH.This

resultsuggeststhatorganicacidisusedduri

metabolismandiseitherconvertedintosug

or serves as a substrate for the breath

process (Varoquaux & Wiley, 1997). T

average level ofTA found inthe Ventana

was 0.54mg citric acid/100 g sample, wh

was within the range described in t

literature, 0.42 to 1.10 mg citric acid/100

pulp(Domingues,2000).

For ascorbic acid, therewasno statistdifference between treatments and betwe

daysofstorage(p>0.05;Figure5).

Figure 5. Ascorbic acid (mg.100g-1) of con

strawberries (C) and strawberries treated w

biofilms (B1 - 1%, B3- 3%) as a function oftnumberofstoragedays.

The ascorbic acid content of strawberr

can vary depending on the cultivar, matu

stage, growing conditions, duration a

storage conditions (Silva,2007). The ascor

acidvaluesoftheVentanacv.werelowerth

thevaluesfoundbySilva(2007)fortheTud

cv. (44.13 mg ascorbic acid/100 g pu

Perhaps,alongerstorageperiod,woulddet

significantlossesof theascorbicacidcont

(Tosun&Yucecan,2008).

Strawberries treated with 3% biofshowed decrease in total pectin on the 1

day of storage (Figure 6), being the low

amongthe treatments (p<0.05). Strawberr

treated with biofilms had higher values

average soluble pectin as compared to t

control on the 0 day of storage, and on t

15th day, B3 showed a lower value. Towa

thedaysoftreatment,thereweredecrease

thesolublepectinvaluesforbothtreatmen

(p<0.05;Figure7).

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Figure 6. Total pectin (mg.100g

-1) of control

strawberries (C) and strawberries treated with

biofilms(B1- 1%, B3 - 3%) as a function of thenumberofstoragedays.

Figure 7. Soluble pectin (mg.100g

-1) of control

strawberries (C) and strawberries treated with

biofilms(B1- 1%, B3 - 3%) as a function of thenumberofstoragedays.

With maturation, the protopectin of cell

walls becomes more soluble and,

consequently, the texturebecomesmodified,

causing fruits to gradually become softer.

These transformations occur not only during

maturation,butalso during storage for some

fruit and vegetables (Chitarra & Chitarra,

2005). Antunes et al. (2006) found reduced

levelsofpectininblackberrieswithincreased

storagetime;bystudyingstrawberriestreated

withionizingradiation. Françosoetal.(2008)found 574.53 mg/100g soluble pectin and

754.56mg/100gtotalpectinonthefirstdayof

storage.Intheremainingdaysofstorage,they

found increased levels of pectin, unlike the

results of the present study. The values of

pectin observed in the present study were

close to those reportedby Silva (2007),who

studied strawberries stored and found levels

of total pectin ranging from 0.37 to 0.55

mg/100gand between0.35 to0.45mg/100g

forsolublepectin.

Preference tests, such as ordinatio

widelyusedinfoodindustriestodevelo

products, improve products, c

production processes and to formulate

products (Carneiro & Minin, 2006)

ranking test showed that the use of ca

starch as a biofilm for strawberries d

adversely affect the preference of

panelists; therewas no significant diffe

betweenthescoresofthetreatedandcostrawberries (p>0.05). However,

acceptance test indicated that

strawberries treated with 1% biofilm

preferredbythepanelists(Table2).

Table 2. Results of the ranking testacceptancetests(n=43)ofstrawberriesextooneofthe threepostharvesttreatmentbiofilms.

Tests Results A B1

Rankingtest

Sumof

orders

a

96a 79a

Averages

notesb

3.53b 4.23

a

AcceptanceAcceptability

Index(%)70.57 84.65

aSumofpairsofordersfollowedbyasameletterdono

according to a Friedman test (p<0.05).b Acceptance a

 followedby sameletter donotdifferaccordingto aTu

(p<0.05).

Inlltheattributes,thestrawberriestr

with 1% biofilm (B1) received the h

scores, according to the Tukey test (p<

confirmingthe resultsof theacceptanc

Intermsoftaste,thecontrolstrawberriweresimilar to thestrawberries treated

B1andB3(p>0.05;Figure8).

Henrique & Cereda (1999) evaluate

sensoryattributesofstrawberriestreate

biofilms produced from cassava star

several concentrations. According to

authors,the 3%biofilm retainedthe co

strawberries for a longer period of

providing a higher quality in the posth

life.Ofthesestudyparticipants,85%iden

changes in texture between treat

(different concentrations of biofilm). I

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Rev. Iber. Tecnología Postcosecha Vol 12(2):175-184  182

sensory evaluation of grapes treated with

different biofilms, Fakhouri et al. (2007)

observedan acceptancethatwasequaltoor

greater than the untreated grapes when the

smell, flavor, texture, brightness and color

wereconsidered.ThestudybyD'Amatoetal.

(2010) showed that the chitosan coating,

either alone or combined with thermal

treatments,didnotaffectthetasteandflavor

of mangoes slices. Thus, the strawberriestreated with biofilm at 1% showed a good

qualityinallattributesevaluated,indicatinga

preferenceincomparisontothecontrol.

Figure8.SensoryprofileevaluatedbyDescriptiveQuantitative Analysis (n = 16) in strawberriessubjected to different postharvest treatmentsusingbiofilms(1and3%)andwater(control).

CONCLUSIONSThe 3%cassava starch biofilms promoted

moreefficientprotectiveeffectduringthe15

days of storage. The use of cassava starch

biofilms influenced the physicochemical

properties of strawberries during storage.

Specifically, more concentrations of cassava

starchonbiofilmsaffected thesolublesolids,

totalacidityandsolublepectincontents.

Strawberries treated with 1% biofilms

producedfromcassavastarchshowedthebest

acceptance in hedonic scale test and the

highest scores for sensory attributes as

determined by the panelists. Probably these

results were influenced by the highest initial

soluble solids contents of B1 among others

chemicalandsensorycharacteristics.

Many of the chemical properties

strawberries with 1% cassava starch biof

werepreservedduringstorage,buttherei

needtoinvestigatethesensorycharacterist

and microbiological preservation througho

thistimeandthusdeterminetheactualsh

life.

 Acknowledgments

We received financial support from tFundaçãodeAmparoàPesquisadoEstado

Minas Gerais (FAPEMIG) and the Conse

Nacional de Desenvolvimento Científico

Tecnológico(CNPq).

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