Post-harvest preservation of strawberries with carboxymethylcellulose-based coating associated with the essential oil of Lippia sidoides

• Grant number: 17/11151-0
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Effective date (Start): August 01, 2017
• Effective date (End): July 31, 2018
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Marta Helena Fillet Spoto
• Grantee: Juliana de Proença Vetucci
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Abstract

Strawberry, a native fruit of temperate regions, plays an important commercial function due to its sensorial characteristics, such as flavor and aroma. However, because it is a perishable fruit and short post-harvest life, due to damages that occur in its processing and attack of fungal pathogens, it is necessary to apply alternative products, such as essential oils, aimed at disease control, the maintenance of its nutritional characteristics and the extension of its marketing period. Thus, the present study aims to evaluate the post-harvest quality of strawberries treated with carboxymethylcellulose-based edible coating associated with the essential oil of Lippia sidoides. Thus, strawberries submitted to this alternative formulation will be stored under refrigeration (4 ± 1 ° C) and evaluated every three days, as well as their physico-chemical and enzymatic characteristics and the presence of diseases, until the fruits present value commercial, thus determining its useful life. The physico-chemical evaluations will be: firmness, color, pH, soluble solids content, titratable acidity, ratio and loss of fresh mass. The disease rate in the pericarp will be determined to assess the antifungal potential of essential oil and enzymes indicating induction of resistance, such as phenylalanine ammonia lyase, polyphenoloxidase and peroxidase will also be evaluated. With this, it is intended to preserve the nutritional characteristics and freshness of the strawberry, extending its useful life with the use of an alternative formulation, thus contributing to the production chain, to the health of consumers and the environment. (AU)