Revestimento à base de óleo essencial como forma de conservação em pós- colheita de morango.

Abstract

Strawberries are valued in the market due to their sensory appeal and health benefits. However, as it is a non-climacteric pseudofruit, its sensitivity to mechanical and pathological damage limits its commercialization on a large scale. Edible coatings associated with essential oils can provide antimicrobial and antioxidant properties that extend the shelf life of foods. Therefore, the objective was to evaluate the shelf life of strawberries coated with different formulations of clove essential oil during 14 days of storage. The formulations used were: F1 control (fresh strawberry); F2 coating with starch and glycerol; F3, F4 and F5 added 0.5%, 1% and 1.5% of clove essential oil, respectively. The strawberries were stored under refrigeration at 2°C and evaluated at 0, 7 and 14 days. pH parameters were evaluated; Total Titratable Acidity (% in citric acid); Soluble solids content (°Brix), Maturation Index (ratio); Vitamin C (mg/100g); Moisture (%); Ash (%); Flavonoids (mg/100g) and Anthocyanins (mg/100g); and Mass loss (%) for physical-chemical characterization, and Coliforms at 35°C and 45°C (MPN/g); Filamentous Fungi and Yeasts (CFU/g); and Salmonella sp. (sp/25g) for microbiological analyzes of coated strawberries. The application of coatings with clove essential oils showed significant results in the quality parameters of pH, soluble solids, humidity, ash, flavonoids and anthocyanins and efficiency in microbiological analyses, delaying the growth of microorganisms and, consequently, prolonging their useful life.