Resumo

SOARES, Nilda de Fátima Ferreira et al. Antimicrobial edible coating in post-harvest conservation of guava. Rev. Bras. Frutic. [online]. 2011, vol.33, n.spe1, pp. 281-289. ISSN 0100-2945.  http://dx.doi.org/10.1590/S0100-29452011000500035.

This study aimed to develop an antimicrobial edible coating and to evaluate its efficiency in preserving guava. Guava samples were submitted to five treatments: without coating, coating of cassava starch, coating of cassava starch added with acetic acid, coating of cassava starch added with 1.0% and 1.5% chitosan. The following characteristics were analyzed: color of pulp and peel, texture, mass loss, total soluble solids, filamentous fungi and yeast counting. Peel green color of the fruits treated with antimicrobial coatings was preserved and the pulp color of all treatments changed from pink to intense red during the storage. Fruits treated with antimicrobial coatings presented lower mass loss, when compared with the control fruits. There was a decrease in the total soluble solid values of the control group during storage, whereas in the other treatments, the sugar content was preserved until the 8^th day. Fruits treated with 1.0% and 1.5% of chitosan showed the lower filamentous fungi and yeast counting when compared with the control. The use of antimicrobial edible coatings contributes to the preservation of guava, reducing microbial growth and increasing its post-harvest life.

Palavras-chave : Pisidium guajava L.; starch; chitosan; postharvest.