Avaliação de revestimentos comestíveis adicionados de extratos de cajueiro aplicados em maçãs FUJI (Malus domestica).

Abstract

One of the factors that generate losses in the production of fruit and vegetables is the waste during storage production that can vary from 20% to 40%, this situation can be caused by numerous factors, such as the lack of knowledge of the manipulators, absence or deficiency of methods of conservation, irregularity in the transport and storage of products. With this, the main objective of the present work was the evaluation of packages based on biodegradable coatings with different concentrations of extracts used to preserve apples. Four treatments were evaluated for the coatings evaluation: A1: control; A2: corn starch-based coating; A3: corn starch coating + 3% cashew stem husk extract and A4: maize starch coating + 6% cashew stem husk extract. Among all the analyzed parameters, the coating added with 3% of cashew shell extract was the one that obtained the best results. The coating added with 3% cashew nut extract is one of the possible suggestions for the food industry as a means of providing a longer shelf life of fruits acting in the conservation of its nutritional composition.