Abstract

VICENTINI, Nívea Maria; CEREDA, Marney Pascoli  and  CAMARA, Francisco Luís de Araújo. Cassava starch coating, weight loss and colour alteration of res pepper. Sci. agric. [online]. 1999, vol.56, n.3, pp. 713-716. ISSN 0103-9016.  http://dx.doi.org/10.1590/S0103-90161999000300028.

The use of edible coatings derived from cassava starch is proposed to minimize postharvest losses of red peppers (Capsicum annuum L.), cv. Magali. Pepers were dipped for 1 min in 1% and 3% of gelation starch suspensions, dried naturally and stored in a laboratory at temperatures ranging from 20.2 - 21.8 ⁰C. The experiment was carried out in a completely randomized statistical design with 3 treatments, 6 replications and 5 fruits per plot. The observations (weight loss and colour alteration) were carried out every 2 days for 10 days. The fruits coated with a 3% film showed a reduction in the development of the red color. However, no effect was observed on weight loss.

Keywords : Capsicum annuum; red pepper; starch; edible coatings.