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Biofilm	3%	strawberries	showed	loss	of	total	pectin	on	day	15.	Alto	da	Jacuba.	3%	and	control	strawberries	in	terms	of	these	physicochemical	properties	and	the	sensory	preference	and	acceptance	of	panelists.	nº	5000.	Rodovia	MGT	367	–	Km	583.Effect of packages with biofilms in… Nísia Andrade Villela Dessimoni Pinto y Cols.	El	uso	de	bio-­‐película	basada	en	el	almidón	de	yuca	influencia	de	las	propiedades	físico-­‐químicas	y	sensoriales	de	las	fresas.	The	3%	cassava	starch	biofilms	promoted	more	efficient	protective	effect	during	the	15	days	of	storage.	Los	biofilms	yuca	3%	de	almidón	promovido	efecto	protector	más	eficaz	durante	los	15	días	de	almacenamiento.	biofilm	EFECTO	DEL	EMPACADO	CON	BIOFILMS	SOBRE	LAS	CARACTERÍSTICAS	FISICOQUÍMICAS	Y	SENSORIALES	DE	LA	FRESA	RESUMEN	El	objetivo	de	este	estudio	fue	evaluar	el	efecto	comestible	biofilms	la	base	de	yuca	de	las	propiedades	físico-­‐químicas	y	sensoriales	de	la	calidad	de	las	fresas	durante	el	almacenamiento.	but	there	is	no	statistical	difference	between	the	treatments.	Strawberries	with	biofilms	3%	showed	higher	pH	values	on	9	and	15	storage	days.	The	aim	of	this	study	was	to	evaluate	the	effect	of	cassava	based	edible	biofilms	on	physicochemical	and	sensory	properties	of	strawberries	quality	during	storage.	Alto	da	Jacuba.	Alto	da	Jacuba.	Professor	of	Agronomy	Department.	Ângela	Giovana	Batista2.	Fresas	biofilm	3%	mostraron	una	pérdida	de	pectina	total	de	15	días.	4 39100-­‐000.	Brazil.	Total	acids	levels	of	strawberries	on	the	third	day	of	storage	were	lower	for	biofilm	3%	strawberries.	Rodovia	MGT	367	–	Km	583.	nº	5000.	almidón.	biofilm.	Undergraduate	student	at	Biological	Sciences	Department.	3%	y	fresas	de	control	en	términos	de	estas	propiedades	físico-­‐químicas	y	sensoriales	de	la	preferencia	y	la	aceptación.	fisicoquímicas.	ya	que	su	índice	de	aceptación	más	alto	y	el	promedio	más	alto	en	el	análisis	descriptivo	cuantitativo.	because	do	not	showed	high	variations.	Brazil.	Diamantina-­‐MG.br	Nutritionist	and Researcher	at	Laboratory	of	Cerrado's	Biomass	Technology.	El	biofilm	fresas	1%	era	más	aceptado	por	los	panelistas.	3 39100-­‐000.	Rodovia	MGT	367	–	Km	583. Tecnología Postcosecha Vol 12(2):175-184 175 .	nº	5000.	Federal	University	of	Jequitinhonha	and	Mucuri	Valleys	-­‐	UFVJM.	el	9	y	15	días	de	almacenamiento.	Se	evaluaron	biopelículas	de	almidón	de	yuca	con	una	concentración	al	1%.	physicochemical.	ABSTRACT	Palabras	clave:	fresa.	nº	5000.	ya	que	no	mostró	grandes	variaciones.	Federal	University	of	Jequitinhonha	and	Mucuri	Valleys	–	UFVJM. Iber.	Keywords:	Strawberry.	Federal	University	of	Jequitinhonha	and	Mucuri	Valleys	–	UFVJM.com.	Diamantina-­‐MG.	Rev.	39100-­‐000.	The	use	of	cassava	starch	based	biofilm	influenced	the	physicochemical	and	sensory	properties	of	strawberries.	Los	niveles	de	ácidos	totales	de	fresas	en	el	tercer	día	de	almacenamiento	es	menor	para	las	fresas	biofilm	3%. (2011) EFFECT	OF	PACKAGES	WITH	BIOFILMS	IN	PHYSICOCHEMICAL	AND	SENSORY	CHARACTERISTICS	OF	STRAWBERRIES	Nísia	Andrade	Villela	Dessimoni	Pinto1*.	Brazil.	1* Professor	of	Nutrition	Department.	Gilmar	Vieira4	&	Enilson	de	Barros	Silva4.	Diamantina-­‐MG.	cassava	starch.	39100-­‐000.	pero	no	hay	diferencias	estadísticas	entre	los	tratamientos.	E-­‐mail:	2 nisiavillela@yahoo.	Fresas	con	biofilms	3%	mostró	valores	más	altos	de	pH.	Cosme	Damião	Barbosa3.	We	evaluated	cassava	starch	biofilms	with	concentrations	at	1%.	*Corresponding	author.	The	strawberries	biofilm	1%	were	more	accepted	by	the	panelists	because	its	higher	acceptability	index	and	the	highest	average	in	quantitative	descriptive	analysis.	Brazil.	Diamantina-­‐MG.	Federal	University	of	Jequitinhonha	and	Mucuri	Valleys	–	UFVJM.	Alto	da	Jacuba.	Rodovia	MGT	367	–	Km	583.
Effect of packages with biofilms in… Nísia Andrade Villela Dessimoni Pinto y Cols.	The	cultivation	of	strawberries	in	Brazil	has	increased	since	the	1960s	and	has	particularly	increased	in	regions	with	a	temperate	or	subtropical	climate	due	to	the	high	profitability	of	strawberry	cultivation	in	these	areas	and	the	intense	demand	for	labor	(Santos.	2002)..	2009).	This	study	therefore	was	done	to	evaluate	the	effect	of	using	biofilms	based	in	cassava	starch	on	the	physicochemical	characteristics	of	strawberries	during	fifteen	days	of	storage.	The	use	of	a	biopolymer	such	as	starch	can	be	an	interesting	solution	because	this	polymer	is	quite	cheap.	2007).	In	order	to	avoid	a	loss	of	postharvest	quality.	improving	the	visual	appearance	of	the	fruit.	Souza	et	al.	The	cassava	starch	is	considered	the	most	suitable	raw	material	for	the	development	of	edible	biofilms.	because	it	forms	tough	and	transparent	pellicles	(Hojo	et	al.	176 Rev.	prolonging	their	shelf	life	and	preventing	postharvest	losses.	2004..	unemployment	has	become	a	serious	social	problem	for	the	region.	Loss	of	water	in	this	fruit	results	not	only	in	weight	loss	but	also	in	a	decrease	in	sensory	quality	primarily	due	to	changes	in	texture	(Chitarra	&	Chitarra..	is	bright	and	transparent.1	million	tons.	a	pseudo	fruit	that	is	non-­‐ climacteric	and	has	a	pleasant	smell	and	taste	(Domingues.	The	acquisition	of	cassava	starch	film	is	based	on	the	principle	of	starch	gelatinization.	The	comestible	portion	of	the	plant	is	the	strawberry.	Faced	with	these	properties	of	based	starch	biofilms.	an	activity	undertaken	by	many	farmers	for	many	years	in	Datas	(a	city	in	the	High	Jequitinhonha	Valley)	and	the	surrounding	region.	2000)..	with	a	worldwide	production	of	3.	The	strawberry	is	a	highly	perishable	fruit.	The	characteristics	of	the	product	to	which	the	edible	film	will	be	applied	and	the	goal	of	film	application	will	determine	the	method	of	obtention	that	is	convenient	to	be	used	(Flores	et	al.	studies	about	cassava	starch	biofilm	have	suggested	that	their	using	were	great	to	preserve	the	original	characteristics	of	many	fruits	(Henrique	&	Cereda..	we	hypothesized	that	strawberries	would	be	better	preserved	with	this	protective	film.	Strawberries	are	produced	in	a	several	regions	of	the	world	and	function	as	a	small	fruit	group	of	economic	expression.	1996.	Henrique	&	Cereda.	however	they	do	have	the	potential	to	replace	the	conventional	packaging	in	some	applications..	This	has	caused	the	families	of	these	small	farmers	to	look	for	new	sources	of	income	and	has	spurred	the	development	of	strawberry	cultivation	and	processing.	2004)..	1999.	abundant.	and	can	be	removed	with	water	(Cereda	et	al.	2007).	1999.	biodegradable	and	edible	(Mali	et	al.	as	well	as	to	verify	their	sensory	properties.	Maciel	et	al.	The	starch	extracted	from	cassava	has	good	features	for	training	films.	as	in	the	High	Jequitinhonha	Valley.	This	biofilm	has	good	looks.	are	low	cost	compared	to	commercial	waxes.	They	are	not	meant	to	totally	replace	synthetic	packaging	films..	2000).	2005).	which	occurs	above	70°	C	with	excess	water.	forms	a	transparent	film	and	resistant	due	to	retrogradation	properties. Iber.	2003).	is	not	sticky.	besides	being	edible.	Biofilms	do	not	cause	risks	to	consumer	health	because	they	are	not	metabolized	by	the	body	and	because	their	passage	through	the	gastrointestinal	tract	is	innocuous	(Maia	et	al.	With	the	decrease	in	mining.	Once	cooled.	Nunes	et	al.	Edible	films	can	be	made	with	various	thicknesses	and	are	composed	of	different	natural	substances	and/or	synthetic	fibers	that	polymerize	and	insulate	the	food. (2011) INTRODUCTION	The	strawberry	plant	(Fragaria	x	ananassa	Duchesne)	is	an	herbaceous	perennial	and	belongs	to	the	family	Rosaceae	and	the	genus	Fragaria. Tecnología Postcosecha Vol 12(2):175-184 .	The	cultivation	of	strawberries	has	been	developing	rapidly	in	regions	with	small	farms	and	without	an	agricultural	tradition.
The	resulting	solution	was	titrated	with	a	standardized	0.	3.	The	suspensions	were	heated	to	maximum	temperature	of	70	±	5°	C	with	constant	stirring	until	gelation	of	starch.	C).	at	latitude	of	18°26'44".	Thirty	fruits	were	separated	for	physical	characterization.	Brazil.0	g	of	strawberries	and	added	20mL	of	distilled	water	and	three	drops	of	phenolphthalein.	After	receiving	the	treatments.	and	after	packed	on	plastic	trays	of	17.	and	dried	on	a	stainless	steel	screen	to	allow	for	drainage	or	runoff.	9	and	15	days	of	storage	and	sensory	characteristics	at	day	1.	they	were	disinfected	and	cleaned	by	immersion	in	chlorinated	water	at	10μg/L.	was	suspended	in	5	liters	of	distilled	water	the	following	amounts:	1%	starch	-­‐	50g.	manually.	The	fruits	were	immersed	for	2	minutes	in	these	suspensions.	177 Rev.	To	obtain	the	proposed	concentrations.	2005).	The	trays	with	fruits	and	their	treatments	(plots)	were	evaluated	with	respect	to	their	physicochemical	at	0.	which	occurred	between	15	and	20	min. Tecnología Postcosecha Vol 12(2):175-184 .	Total	Acidity:	To	determine	total	titratable	acidity	(TA).	B1	and	B3	strawberries	were	storage	at	2oC.	Minas	Gerais	state.	After	radon	selection	of	the	fruits.	7.	After	gelling	suspensions	at	rest	until	cooled	to	room	temperature.	The	formulations	of	cassava	starch	biofilm	were	obtained	by	heating	under	stirring	the	suspension	of	starch	in	water	with	a	volume	of	5	liters	completed	in	flasks.	1996).	Results	were	expressed	as	g	citric	acid/100	g	sample	according	to	the	analytical	norms	of	the	Institute	Adolfo	Lutz	(IAL.	Strawberries	from	the	control	group	received	no	biofilm. (2011) MATERIAL	AND	METHODS	Strawberries	of	the	Ventana	variety	were	collected	in	Datas	County.	properly	coded	(C.	The	trays	with	fruits	and	their	treatments	(plots)	were	evaluated	with	respect	to	their	physicochemical	and	sensory	characteristics	as	described	below.	Physicochemical	ratings	Physicochemical	and	chemical	evaluations	were	performed	as	follows:	Mass	loss:	Mass	loss	was	quantified	by	successive	determinations	of	the	masses	of	each	plot	(bins)	using	a	Shimadzu®	analytical	balance	during	the	storage	period.	The	longitudinal	and	transverse	diameters	of	the	fruits	were	measured	with	the	aid	of	a	digital	Stainless	Hardened®	caliper	and	weighed	using	a	Shimadzu	®	precision	analytical	balance.	Approximately	17	kg	of	strawberries	were	collected	according	to	their	size	(medium).012mm	thick	and	stored	in	refrigerated	conditions	at	2	±	0.	3%	-­‐	150g	(dry	material).	After	the	treatments	the	C.	Each	plate	with	about	8	pieces	of	strawberry.5	cm.	a	longitude	of	43°39'21"	and	an	altitude	of	1.	were	separated	into	three	portions	and	subjected	to	treatments	with	the	following	substances:	1)	without	coating	(the	control.	approximately	900	fruits	in	all.	UFVJM.	Preparation	of	fruits	The	strawberries.	a	3%	biofilm	solution	(B3)	or	water	(C).	B1	and	B3).	was	wrapped	with	PVC	(polyvinyl	chloride)	plastic	of	0.	The	biofilms	of	cassava	starch	were	obtained	by	gelation	by	gradually	increasing	the	temperature	to	70	±	5°C.	the	strawberries	were	placed	on	a	stainless	steel	screen	to	allow	for	drainage	or	runoff	and	were	then	covered	on	trays	before	being	coded	and	stored.	Campus	JK.	and	3)	3%	biofilm	(B3).	for	two	minutes.	maturity	(approximately	70%	red)	and	degree	of	damage	according	to	the	specifications	for	the	classification	of	strawberries	under	the	Technical	Regulation	of	Strawberry	Identity	and	Quality	(MERCOSUL.	we	weighed	approximately	5.01	NaOH	solution	until	a	color	change	was	observed.231m	and	were	taken	to	the	Laboratory	of	Biomass	Technology	of	the	Cerrado. Iber.0	x	11.Effect of packages with biofilms in… Nísia Andrade Villela Dessimoni Pinto y Cols.	2)	1%	biofilm	(B1).	cooling	to	room	temperature	and	immersing	for	two	minutes	in	either	a	1%	biofilm	solution	(B1).5°	C	and	90%	±	5%	RH.
3	(Ferreira.	The	results	of	the	ranking	test	were	analyzed	according	to	the	sum	of	orders	using	a	Friedman	test	(Carneiro	&	Minin.	color.	3.	The	results	of	the	physicochemical	analysis	were	analyzed	using	an	analysis	of	variance	(ANOVA)	in	the	statistical	program	Sisvar	4.	2005).	The	panelists	were	students	or	staff	of	UFVJM.	Soluble	Solids:	total	Soluble	Solids	(SS)	were	determined	in	fruits	by	filtering	the	pulp	with	cotton	and	reading	the	value	from	a	manual	refractometer	with	a	measurement	range	of	0-­‐32º	Brix	(IAL.	and	four	storage	periods:	0.	1994. Iber.	Experimental	design	and	statistical	analysis	We	used	a	randomized	design	(CRD).	The	panelists	gave	scores	for	the	following	attributes	using	a	scale	of	one	to	five	in	which	one	is	the	lowest	score	and	five	is	the	highest	score:	appearance.	2005).	et	al.	2005). Tecnología Postcosecha Vol 12(2):175-184 .1	grams.	smell	and	flavor	(ABNT.	means	were	compared	using	a	Student	Newman	Keuls	test	(SNK)	at	a	5%	probability.	the	difference	between	the	means	was	analyzed	using	the	Tukey	test	at	a	5%	probability.	Acceptability	Index:	The	Acceptability	Index	(AI)	was	used	to	calculate	the	percent	acceptance	of	the	strawberries	using	the	following	formula:	AI%	=	Average	acceptance	score	x	100/	Maximum	acceptance	score	Ranking	test:	Forty-­‐three	panelists	participated	in	this	study.	Rev.	Sensory	analyses	were	performed	at	day	1.	IAL.	RESULTS	AND	DISCUSSION	The	strawberries	(Fragaria	x	ananassa	Duchesne)	studied	by	Fernandes	Jr.	1998.	All	evaluations	were	performed	in	triplicate.	which	was	lower	than	that	of	the	strawberries	in	the	present	study	(Table	1).	we	used	randomly	selected	panelists	of	both	genders	who	were	between	18-­‐60	years	of	age	and	were	non-­‐smokers.	(1978).	When	results	were	significant.	Carneiro	&	Minin.	Total	and	soluble	pectin:	Total	and	soluble	pectin	were	identified	by	spectrometry	by	reaction	middle	with	carbazole	according	to	the	technique	of	Bitter	&	Muir	(1962).	and	the	treatments	were	arranged	in	a	3	x	4	factorial	design	(three	treatments:	1%	biofilm.	3%	biofilm	and	water.	2006)	and	the	results	were	interpreted	according	to	a	table	of	the	sum	or	orders	at	a	5%	probability	as	described	in	Roessler	et	al.	Description	of	attributes	(Descriptive	Quantitative	Analysis):	This	descriptive	quantitative	analysis	relied	on	the	participation	of	16	panelists	who	were	trained	in	descriptive	terminology	for	the	sensory	analysis	of	strawberries	based	on	the	description	of	ABNT	(1998)	and	IAL	(2005).	The	samples	were	coded	by	three	random	digits	and	were	served	one	unit	of	each	strawberry	group.	(2002)	displayed	an	average	mass	of	9.	according	to	IAL	(2005).	7	and	15	days).	2005).	Ascorbic	acid:	The	amount	of	ascorbic	acid	was	determined	by	titration	with	Tillmans	solution	using	ascorbic	acid	as	a	standard.	For	sensory	testing.Effect of packages with biofilms in… Nísia Andrade Villela Dessimoni Pinto y Cols.	and	signed	the	informed	consent	form	that	was	drafted	according	to	Resolution	196/96	of	the	Ministry	of	Health	proceeding	053/2009	of	the	Ethics	Committee	of	UFVJM.	2003).	The	volunteers	178 received	the	samples	that	were	coded	and	ordered	them	according	to	preference	(ABNT. (2011) pH:	pH	was	determined	in	fruits	by	reading	the	values	from	a	digital	Peagatek®	pH	meter	(IAL.	Results	were	expressed	as	mg	galacturonic	acid/100g	sample.	brightness.	as	follows:	Test	acceptability:	We	used	43	untrained	panelists	who	evaluated	strawberries	from	different	treatments	using	a	five-­‐point	hedonic	scale	(IAL.	had	no	relationship	to	the	researchers.	2005).	Sensory	Research	In	the	sensory	evaluation.	in	individual	booths.
2001). Iber.	On	ay	0.05.	B3	-­‐	3%)	as	a	function	of	the	number	of	storage	days. Tecnología Postcosecha Vol 12(2):175-184 .117	±	5.	but	on	the	15th	day	of	storage.	The	use	of	biofilms	also	influenced	the	physical	and	chemical	quality	of	strawberries.928	31.	Brazil.	The	average	pH	of	the	Ventana	cv.65	for	the	Dover	cv.	B1	strawberries	showed	higher	values	of	SS	compared	to	the	control	and	B3.25	to	3.59	to	3.	the	use	of	biofilms	at	3%	of	cassava	starch	provides	a	viable	alternative	to	prevent	the	loss	of	moisture	and	can	thus	preserve	the	quality	of	strawberries	during	storage.	Figure	3).85	in	five	cultivars	of	strawberries.05).	Figure	1.	B3	-­‐	3%)	as	a	function	of	the	number	of	storage	days.05).086	±	7.	These	values	were	close	to	those	observed	by	Conti	et	al.	The	pH	of	fruits	is	commonly	used	to	determine	their	acidity	and	to	quantify	the	concentration	of	viable	hydrogen	ions	in	order	to	determine	the	quality	of	the	processed	products	(NUNES.	Figure	2.	This	water	loss	can	result	in	the	loss	of	mass	but	can	also	affect	the	appearance	and	the	textural	and	nutritional	qualities	of	strawberries	(Kader.723	±	6.	The	mass	loss	of	strawberries	treated	with	3%	biofilm	(B3)	was	statistically	lower	(p<0.	179 o Rev.	Minas	Gerais.Effect of packages with biofilms in… Nísia Andrade Villela Dessimoni Pinto y Cols.With	regard	to	the	number	of	days	of	treatment.	and	the	Sweet	Charlie	cv.648	27.	Fruits	treated	with	1%	and	3%	biofilm	showed	the	highest	pH	at	9th	and	15th	storage	days	(p<0.	Thus.	Mass	loss	(g)	of	control	strawberries	(C)	and	strawberries	treated	with	cassava	based	biofilms	(B1	-­‐	1%.	Soluble	solids	( Brix)	of	control	strawberries	(C)	and	strawberries	treated	with	biofilms	(B1	-­‐	1%.	The	loss	of	mass	in	strawberries	could	be	related	to	the	loss	of	water	in	the	form	of	water	vapor.05)	than	B1	at	15th	storage	day.	the	strawberries	displayed	similar	values	in	all	treatments	(p<0.	and	were	also	close	to	the	results	of	Days	(2002).	pH	values	of	control	strawberries	(C)	and	strawberries	treated	with	cassava	based	biofilms	(B1	-­‐	1%.	Figure	3.	(2002).05).51.	Parameters	Mass	of	fruits	(g)	Longitudinal	diameter	(mm)	Transverse	diameter	(mm)	Average	±	Standard	Deviation	16.	which	varied	from	3.	fruits	observed	in	this	study	ranged	from	3.58	to	3.	B3	-­‐	3%)	as	a	function	of	the	number	of	storage	days.	except	the	B1	ph	content	that	shows	the	similar	values	(p<0.	Physical	characteristics	of	strawberry	fruits	of	the	Ventana	cv.	But	there	were	no	statistical	differences	between	treatments	(Figure	2).054	The	strawberries	that	did	not	undergo	treatment	with	biofilm	lost	more	mass	than	the	controls	at	9th	day	(p<0.	(n=30)	from	Datas.	B1	obtained	significant	losses	(Figure	1).	2002).	which	is	a	major	cause	of	deterioration.	all	of	the	strawberries	showed	an	increase	in	SS.	Studies	of	strawberries	in	northern	Minas	Gerais	(Brazil)	found	pH	levels	between	3. (2011) Table	1.	Already	during	the	days	of	storage.
result	suggests	that	organic	acid	is	used	during	metabolism	and	is	either	converted	into	sugars	or	serves	as	a	substrate	for	the	breathing	process	(Varoquaux	&	Wiley.100g )	of	control	strawberries	(C)	and	strawberries	treated	with	biofilms	(B1	-­‐	1%.	studied	by	Silva	(2007).	For	ascorbic	acid.	and	on	the	15th	day.	These	values	were	also	similar	to	the	results	produced	by	Virmond	&	Resende	(2007).	B3	-­‐	3%)	as	a	function	of	the	number	of	storage	days.	was	0.	10.	which	coincided	with	an	increase	in	SS	and	pH..	that	who	found	a	value	of	6.	increases	in	SS	during	storage	are	due	to	the	transformation	of	reserves	into	soluble	sugars	in	the	fruit	but	are	also	due	to	the	loss	of	water	vapor	through	transpiration	from	the	pulp.	Figure	5)..84oBrix	for	the	lower	Oso	Grande	cv.05).	being	the	lowest	among	the	treatments	(p<0.	The	ascorbic	acid	values	of	the	Ventana	cv.05.	-­‐1 The	ascorbic	acid	content	of	strawberries	can	vary	depending	on	the	cultivar.	Ascorbic	acid	(mg.05)	without	further	modifications	(Figure	4).75oBrix.	B3	showed	a	lower	value.	2007).	organic	acids.	The	average	level	of	TA	found	in	the	Ventana	cv.	According	to	Silva	(2007).13	mg	ascorbic	acid/100	g	pulp).	However	B3	showed	a	decrease	in	total	acidity	on	the	third	day	(p<0.100g )	of	control	strawberries	(C)	and	strawberries	treated	with	biofilms	(B1	-­‐	1%.	the	quality	of	the	fruit	and	the	factors	that	determine	their	flavor	(Hobson	&	Grierson.	(44.	Figure	5.	0.	amino	acids	and	some	soluble	pectins. Tecnología Postcosecha Vol 12(2):175-184 .	which	provide	sweetness	during	maturation	(Silva.	2008).	There	were	no	significant	differences	between	treatments	over	days	of	storage	(p>0.	These	solids	are	indicative	of	fruit	maturity	and.	This	180 Rev.	Total	acidity	(g.05).	which	was	within	the	range	described	in	the	literature.	vitamins.92	to	7.	2007).	The	average	values	observed	in	this	study	were	close	to	the	levels	reported	by	Mangnabosco	et	al.	-­‐1 There	was	a	decrease	in	the	TA	of	B3	strawberries	on	the	third	day	of	storage.	Strawberries	treated	with	biofilms	had	higher	values	of	average	soluble	pectin	as	compared	to	the	control	on	the	0	day	of	storage.	who	also	used	the	Ventana	cv.	therefore.13oBrix	for	the	Toyorrinho	cv.	were	lower	than	the	values	found	by	Silva	(2007)	for	the	Tudla	cv.10	mg	citric	acid/100	g	pulp	(Domingues.05. (2011) The	quantity	of	total	soluble	solids	is	important	in	determining	fruit	quality	and	indicates	the	quantity	of	sugars.42	to	1. Iber.	which	leads	to	a	greater	concentration	of	these	solids.	1993).90oBrix	in	strawberries	of	the	Oso	Grande	cv.	1997).	would	detect	significant	losses	of	the	ascorbic	acid	content	(Tosun	&	Yucecan.	there	were	decrease	on	the	soluble	pectin	values	for	both	treatments	(p	<0..Effect of packages with biofilms in… Nísia Andrade Villela Dessimoni Pinto y Cols.	and	ranged	from	5.	maturity	stage.	growing	conditions.	9.	Figure	4.	Perhaps.	duration	and	storage	conditions	(Silva.	Figure	7).	a	longer	storage	period.	2000).	Towards	the	days	of	treatment.	B3	-­‐	3%)	as	a	function	of	the	number	of	storage	days.54	mg	citric	acid/100	g	sample.	and	11.	there	was	no	statistical	difference	between	treatments	and	between	days	of	storage	(p>0.	(2008).06oBrix	for	the	Tudlla	cv.	Strawberries	treated	with	3%	biofilm	showed	decrease	in	total	pectin	on	the	15th	day	of	storage	(Figure	6).
Preference	tests.	the	control	strawberries	(A)	were	similar	to	the	strawberries	treated	with	B1	and	B3	(p>0.	Antunes	et	al.53	mg/100g	soluble	pectin	and	754.56	mg/100g	total	pectin	on	the	first	day	of	storage.	the	texture	becomes	modified.	the	acceptance	test	indicated	that	the	strawberries	treated	with	1%	biofilm	were	preferred	by	the	panelists	(Table	2).44 a Acceptability	70.	2005).	B3	-­‐	3%)	as	a	function	of	the	number	of	storage	days.05).37	to	0.76	Index	(%)	a Sum	of	pairs	of	orders	followed	by	a	same	letter	do	not	differ	b according	to	a	Friedman	test	(p<0.	85%	identified	changes	in	texture	between	treatments	(different	concentrations	of	biofilm).	such	as	ordination.	the	protopectin	of	cell	walls	becomes	more	soluble	and.Effect of packages with biofilms in… Nísia Andrade Villela Dessimoni Pinto y Cols. Tecnología Postcosecha Vol 12(2):175-184 .	These	transformations	occur	not	only	during	maturation.	(2006)	found	reduced	levels	of	pectin	in	blackberries	with	increased	storage	time.	The	ranking	test	showed	that	the	use	of	cassava	starch	as	a	biofilm	for	strawberries	did	not	adversely	affect	the	preference	of	the	panelists.	Results	of	the	ranking	test	and	acceptance	tests	(n=	43)	of	strawberries	exposed	to	one	of	the	three	postharvest	treatments	with	biofilms.35	to	0.	providing	a	higher	quality	in	the	postharvest	life.	change	production	processes	and	to	formulate	new	products	(Carneiro	&	Minin.	96 b 3.	Tests	Results	Sum	of	a orders Averages	b notes Figure	7. (2011) -­‐1 Figure	6.05.	In	the	remaining	days	of	storage.	Henrique	&	Cereda	(1999)	evaluated	the	sensory	attributes	of	strawberries	treated	with	biofilms	produced	from	cassava	starch	at	several	concentrations.	consequently.05).	B3	-­‐	3%)	as	a	function	of	the	number	of	storage	days.	the	strawberries	treated	with	1%	biofilm	(B1)	received	the	highest	scores. Iber.53 a 79 a 4.	unlike	the	results	of	the	present	study.	confirming	the	results	of	the	acceptance	test.	The	values	of	pectin	observed	in	the	present	study	were	close	to	those	reported	by	Silva	(2007).	but	also	during	storage	for	some	fruit	and	vegetables	(Chitarra	&	Chitarra.	In	the	181 Rev.	However.23 a 91 c 3.100g )	of	control	strawberries	(C)	and	strawberries	treated	with	biofilms	(B1	-­‐	1%.05).	2006).	Françoso	et	al.	In	ll	the	attributes.	Of	these	study	participants.	according	to	the	Tukey	test	(p<0.	by	studying	strawberries	treated	with	ionizing	radiation.	Acceptance	averages	followed	by	same	letter	do	not	differ	according	to	a	Tukey	test	(p<0.	there	was	no	significant	difference	between	the	scores	of	the	treated	and	control	strawberries	(p>0.	they	found	increased	levels	of	pectin.	According	to	these	authors.	In	terms	of	taste.	Figure	8).05).57	84.65	68.	-­‐1 A	B1	B3	Ranking	test	Acceptance	With	maturation.	Table	2.	who	studied	strawberries	stored	and	found	levels	of	total	pectin	ranging	from	0.	the	3%	biofilm	retained	the	color	of	strawberries	for	a	longer	period	of	time.	Soluble	pectin	(mg.45	mg/100g	for	soluble	pectin.	(2008)	found	574.	Total	pectin	(mg.	improve	products.	are	widely	used	in	food	industries	to	develop	new	products.	causing	fruits	to	gradually	become	softer.100g )	of	control	strawberries	(C)	and	strawberries	treated	with	biofilms	(B1	-­‐	1%.55	mg/100g	and	between	0.
Fakhouri	et	al.	ABNT	–	Associação	Brasileira	De	Normas	Técnicas	(1998).	total	acidity	and	soluble	pectin	contents..	M. (2011) sensory	evaluation	of	grapes	treated	with	different	biofilms.	REFERENCES	ABNT-­‐	Associação	Brasileira	De	Normas	Técnicas	(1994).	The	study	by	D'Amato	et	al.	&	Trevisan.	T.	Rio	de	Janeiro:	ABNT.	In:	III	Encontro	Nacional	do	Morango	e	II	Encontro	Sobre	Pequenas	Frutas	e	Frutas	Nativas	do	Mercosul	(2006).	Resolução	n°	196.	Strawberries	treated	with	1%	biofilms	produced	from	cassava	starch	showed	the	best	acceptance	in	hedonic	scale	test	and	the	highest	scores	for	sensory	attributes	as	determined	by	the	panelists.	flavor.	(1962).	more	concentrations	of	cassava	starch	on	biofilms	affected	the	soluble	solids.	The	use	of	cassava	starch	biofilms	influenced	the	physicochemical	properties	of	strawberries	during	storage.	A	modified	uronic	acid	carbazole	reaction.	brightness	and	color	were	considered.	H.	Pelotas:	Embrapa	Clima	Temperado.	texture. Iber.	either	alone	or	combined	with	thermal	treatments.	de	10	de	outubro	de	1996	-­‐	Aispõe	sobre	diretrizes	e	normas	regulamentadoras	de	pesquisas	182 Rev.	Situação	da	produção	integrada	de	morango	(PIMo)	no	Brasil.	Bitter.	Specifically.	D.	C.	did	not	affect	the	taste	and	flavor	of	mangoes	slices.)	durante	o	armazenamento..	330-­‐334.	Antunes.	Probably	these	results	were	influenced	by	the	highest	initial	soluble	solids	contents	of	B1	among	others	chemical	and	sensory	characteristics.	Brasil	(1996)..	Anais.	&	Muir.	Gonçalves.	but	there	is	a	need	to	investigate	the	sensory	characteristics	and	microbiological	preservation	throughout	this	time	and	thus	determine	the	actual	shelf	life.E.	Rio	de	Janeiro:	ABNT. Tecnología Postcosecha Vol 12(2):175-184 .	NBR	13170:	Teste	de	comparação	pareada	em	análise	sensorial	de	alimentos	e	bebidas.	Antunes.	Sensory	profile	evaluated	by	Descriptive	Quantitative	Analysis	(n	=	16)	in	strawberries	subjected	to	different	postharvest	treatments	using	biofilms	(1	and	3%)	and	water	(control).	E..	R	(2006).	indicating	a	preference	in	comparison	to	the	control.	12(1):	63-­‐66.	Thus.	the	strawberries	treated	with	biofilm	at	1%	showed	a	good	quality	in	all	attributes	evaluated.Effect of packages with biofilms in… Nísia Andrade Villela Dessimoni Pinto y Cols.	Acknowledgments	We	received	financial	support	from	the	Fundação	de	Amparo	à	Pesquisa	do	Estado	de	Minas	Gerais	(FAPEMIG)	and	the	Conselho	Nacional	de	Desenvolvimento	Científico	e	Tecnológico	(CNPq).	(2007)	observed	an	acceptance	that	was	equal	to	or	greater	than	the	untreated	grapes	when	the	smell.	167.	101-­‐104.	34.	Revista	Brasileira	de	Agrociência.	E.	Documentos.	Alterações	da	atividade	da	poligalacturonase	e	pectinametilesterase	em	amora-­‐preta	(rubus	spp.	NBR	14140:	Alimentos	e	bebidas	–	Análise	sensorial	-­‐	Teste	de	análise	descritiva	quantitativa	(ADQ).	Figure	8.	CONCLUSIONS	The	3%cassava	starch	biofilms	promoted	more	efficient	protective	effect	during	the	15	days	of	storage.	L.	1.	Pelotas.	Analytical	Biochemistry.	(2010)	showed	that	the	chitosan	coating.	L.	Many	of	the	chemical	properties	of	strawberries	with	1%	cassava	starch	biofilm	were	preserved	during	storage.	Ministério	da	Saúde.C.
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