Use of edible film in the postharvest conservation of 'Magali' sweet pepper

This study aimed to evaluate the sensory quality, the physico chemical characteristics and post-harvest life of pepper cv. Magali 'using coating with film tapioca starch, corn starch stored at ambient conditions and cooling. The treatments were (without coating at room temperature); coating 2% starch suspension at room temperature; coating 4% starch suspension at room temperature; coating 2% starch suspension at room temperature; coating 4% starch suspension at room temperature; film coating plastic polyvinyl chloride (PVC) to 12oC. Fruits were evaluated at 0, 3, 6, 9 and 12 days of storage as the loss of weight, soluble solids, titratable acidity, pH, determined maturation index TSS / TTA, fruit firmness, skin color, external physical damage, general appearance. The experiment was factorial 6 x 5 (treatment x time). The loss of weight increased during storage, and less pronounced at a dose of 4% of cassava starch and treatment under refrigeration. The results indicate that the use of biofilms in the concentrations 2 and 4% starch and starch 2% were those that provided better results in terms of physical and chemical maintenance and sensory acceptance of sweet peppers during the storage period and the use of biofilms improve quality allowing for longer storage.