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(Reference retrieved automatically from SciELO through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Influence of cassava starch films in the postharvest quality in red peppers (Capsicum annuum L.)

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Author(s):
Nívea Maria VICENTINI [1] ; Tarcísio Mauro Rosseto de CASTRO [2] ; Marney Pascoli CEREDA [3]
Total Authors: 3
Affiliation:
[1] Universidade Estadual Paulista
[2] Universidade Estadual Paulista
[3] Universidade Estadual Paulista
Total Affiliations: 3
Document type: Journal article
Source: FOOD SCIENCE AND TECHNOLOGY; v. 19, n. 1, p. 127-130, 1999-01-00.
Abstract

One idea under studies is the application of edible films, derived from cassava starch. Red peppers (Capsicum annuum L.), received a starch film, with the purpose to observe its efficiency as a barrier to water loss as well as its influence in physical and chemical properties. The fruits were dipped for one minute in 1, 3 to 5% starch suspensions, dried naturally in air and then stored in environmental condiditions, where the average temperature and relative humidity for the period varied respectively of 26,0-29,0°C e 59,5-71,5%. The experiment was carried out in a completely randomized statistical design and factorial outline with 16 treatments, 3 replications and 2 fruits per parcel. The observations (to evaluate weight loss, texture, pH and total soluble solids) were made every three days on a 12 day period. It was observed that the texture of the fruits immersed in the 3 to 5% starch suspension was significantly different when compared to the control and of the fruits immersed in the 1%. The treatments didn’t influence significantly in the weight loss, pH and total soluble solids. (AU)