Edible coating based on xanthan gum, lipophilic compounds and/or calcium chloride in the strawberries preservation/Revestimento comestivel a base de goma xantana, compostos lipofilicos e/ou cloreto de calcio na conservacao de morangos

It was aimed with this study to evaluate the edible coating based on xanthan gum and glycerol, combined the calcium chloride, oleic acid and/or peppermint essential oil, in the preservation of strawberries cv. Festival. Strawberries were selected, washed, sanitized, and after the fruits were subjected to different xanthan based coating treatments containing glycerol, calcium chloride, oleic acid and/or peppermint essential oil. Fruits were dried under forced ventilation at 4[degrees]C for 15 h and, after, packed in polyethylene terephthalate trays and stored at 4[degrees]C for 12 days. Analyses of weight loss, firmness, color, pH, titratable acidity, total soluble solids, anthocyanin concentration and incidence of decay were realized. All coatings tested were efficient in maintaining fruit quality. The best treatment was xanthan gum and glycerol, since the addition of oleic acid, peppermint essential oil and calcium chloride was not significant. Xanthan gum coating provided reduction of weight loss, maintained firmness, color, pH, titratable acidity, total soluble solids and anthocyanin concentration and did not stimulate fungal growth. Thus, this gum has potential for application as a coating in strawberries cv. Festival to maximize the useful life of this product. Index terms: Fragaria x ananassa Duch, Mentha piperita L., oleic acid, weight loss, fungal decay Objetivou-se com este estudo avaliar revestimentos comestiveis a base de goma xantana e glicerol, combinada a cloreto de calcio, acido oleico e/ou oleo essencial de hortela-pimenta na conservacao de morangos cv. Festival. Os morangos foram selecionados, lavados, sanitizados e, a seguir, submetidos a diferentes tratamentos de revestimentos a base de goma xantana acrescidos de glicerol, cloreto de calcio, acido oleico e/ou oleo essencial de hortela-pimenta. Os frutos foram secos sob ventilacao forcada a 4[degrees]C, por 15 h, e, posteriormente, embalados em bandejas com tampa de Polietileno Tereftalato (PET) e armazenados a 4[degrees]C, durante 12 dias. Foram realizadas analises de perda de massa, firmeza, luminosidade, tonalidade, pH, acidez, solidos soluveis totais, antocianinas e a incidencia de deterioracao fungica. Os diferentes revestimentos utilizados foram eficientes na conservacao dos morangos. O tratamento com goma xantana e glicerol apresentou os melhores resultados, pois a influencia do acido oleico ou do oleo essencial de hortelapimenta, assim como do cloreto de calcio, nao foi significat