Use of edible biofilm in green pepper postharvest conservation (Capsicum annuum L.)

Abstract

Edible biofilms are one of efficient technological alternatives in maintaining the shelf life of fruits and vegetables. The thin layer of edible material acts as excellent property of artificial barrier, and associated cooling acts maintaining postharvest quality. This study aimed to assess the use of the biofilm based on sodium alginate on maintaining postharvest quality of green peppers (Capsicum annuum L.). The fruits were selected, washed, sanitized, and after coated with 1% and 3% alginate. Uncoated fruits were used as control. After application of the coating in the fruits  were stored in vertical display to 7°C and 87 ± 1% RH for 15 days. Every three days were carried out analysis of fresh mass loss, firmness of fruit, acidity levels, ascorbic acid, pH, color parameters, and activity of the enzyme pectin methylesterase (PME). Use of the coating was effective in slowing the metabolism of peppers. The coating was also able to keep longer the firmness of the fruits compared to control. Coated fruits had higher SS and AT values, lower activity of pectin methylesterase enzyme, less loss of weight, and better visual appearance during the 15 days of storage.