Revestimento comestível a base de fécula de mandioca e ácido salicílico na conservação pós colheita de tomate cereja

Abstract

Postharvest technologies have gained prominence due to their ability to extend the shelf life of vegetables, meeting the increasing demand for products with good appearance and sensory quality. Among these technologies, the use of edible coatings based on natural polymers has shown promise due to low cost, biodegradability, and conservation efficacy. Cherry tomato (Solanum lycopersicum var. cerasiforme), although widely consumed, is highly perishable, re quiring effective preservation strategies. This study aimed to evaluate edible coating formula tions based on cassava starch combined with a phenolic compound for postharvest preservation of cherry tomatoes. The experiment was conducted in a completely randomized design with a 6 × 5 factorial arrangement, including six treatments (uncoated control; phenolic compound at 100 and 200 ppm; 3% cassava starch; 3% starch combined with phenolic compound at 100 and 200 ppm) and five storage periods (0, 10, 20, 30, and 40 days). Physical (mass loss and firm ness) and physicochemical (titratable acidity, pH, soluble solids, and SS/TA ratio) characteris tics were evaluated. However, fungal contamination was observed after the 30th day in starch coated treatments, highlighting the need for formulation or storage environment adjustments. The 3% cassava starch coating was the most effective in maintaining postharvest quality, pre serving global physical and physicochemical parameters. Salicylic acid showed limited effect, suggesting the need for application optimization. Nevertheless, formulation improvements will be essential to ensure microbiological stability during extended storage periods.