EFEITO DO REVESTIMENTO COMESTÍVEL À BASE DE FÉCULA DE MANDIOCA NAS PROPRIEDADES FÍSICO-QUÍMICAS DE DOVYALIS (Dovyalis abyssinica) DURANTE O ARMAZENAMENTO

Abstract

The present study evaluated the effect of an edible coating based on cassava starch on the physicochemical properties of Dovyalis abyssinica fruits during storage at room temperature (25 ± 2 °C). The starch (3%) was combined with colorless gelatin (2%) to form a solution, which was applied to the fruits by immersion. The analyzed parameters included titratable acidity, pH, soluble solids (°Brix), and vitamin C, monitored at different intervals (days 0, 2, 4, and 6). The coated fruits exhibited greater stability throughout the storage period. The titratable acidity of the coated fruits remained close to the initial value, whereas the uncoated samples showed a decrease. The soluble solids content was preserved in the coated fruits, in contrast to more pronounced declines in the control samples. Similarly, vitamin C retention was higher in the coated fruits, highlighting the protective effect against oxidation. The results demonstrate that the edible coating delayed the loss of physicochemical quality, standing out as a sustainable and low-cost technology for preserving exotic fruits. This approach offers potential for extending the shelf life of horticultural products, making it relevant for both industry and small producers. Future studies may explore different formulations and storage conditions to enhance the coating’s effectiveness.