Revestimento de frutas e hortaliças como forma de conservação pós- colheita: uma revisão sobre a cultura do morango.

Abstract

Brazil stands out as a major producer of fruits and vegetables, but losses and contamination by phytopathogens occur from the field to harvest and post-harvest, extending to the final consumer, which makes the product unsuitable for consumption. The technology of coatings on fruits and vegetables has been gaining prominence in recent years due to its promising action, leading to numerous benefits such as extending the shelf life of fruits, preventing losses from contamination by spoiling microorganisms. As a highlight in this review, we will discuss the strawberry culture, where its fruit is popular worldwide due to its color, sweet taste and nutritional value. However, the strawberry is highly sensitive to mechanical damage and subject to contamination, in addition, it has a very short shelf life. Its consumption can be both in nature and processed in the industry for the production of yogurts, ice creams, jellies, among others. An alternative to avoid damage and contamination as well as to prolong its shelf life is to use edible coatings, bringing numerous benefits to the strawberry post-harvest. In view of the above, this Literature Review sought to explain the main information about edible coatings on fruits and vegetables, the types of coating and their importance, with emphasis on strawberry fruits. Among the methods used to promote strawberry quality and control its deterioration, we have the rapid cooling after harvest with storage under low temperature and high relative humidity, the controlled atmosphere method, and especially the use of edible coatings, which promote a slightly longer shelf life than stored under natural conditions.