Effects of Yam Starch Films on Storability and Quality of Fresh Strawberries (Fragaria ananassa)

• Published in: Journal of agricultural and food chemistry 2003-11, Vol.51 (24), p.7005-7011
• Main Authors: Mali, Suzana, Grossmann, Maria Victória E
• Format: Article
• Language: English
• Subjects: anthocyanins; Biological and medical sciences; brix; cold storage; Dioscorea - chemistry; edible films; firmness; Food industries; food packaging; Food Packaging - instrumentation; Food Packaging - methods; Food Preservation - methods; food spoilage; food storage; Fragaria; Fragaria ananassa; Fruit; Fruit and vegetable industries; fruit quality; Fundamental and applied biological sciences. Psychology; glycerol; microbial contamination; microorganisms; packaging materials; poly(vinyl chloride); Polyvinyl Chloride; shelf life; Starch; strawberries; texture; Time Factors; titratable acidity; yams
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf034241c

Yam starch films, formulated with yam starch (4.00 g/100 g of solution) and glycerol (1.30 and 2.00 g/100 g of solution) in filmogenic solution, were employed as packaging to extend storage life of strawberries stored at 4 °C and 85% RH. The effects of yam starch films on fruits were compared to the effect of PVC (poly(vinyl chloride)) packaging. Starch and PVC films significantly reduced decay of the fruits compared to control. Compared to starch films, PVC presented the better behavior on weight and firmness retention of fruits, especially in the last 7 days of storage. Considering microbiological counts, the shelf life of control fruits was 14 days, and of all packaged samples, stored at same conditions, was 21 days. Two different formulations of yam starch film were tested and had different mechanical properties as a function of glycerol content (1.30 and 2.00 g/100 g of solution) but showed no difference when employed as strawberries packaging. Keywords: Fruit, edible films; and packaging