Utilisation of Cassava Starch Edible Films containing Salicylic Acid on Papaya (Carica papaya L.) Preservation

Stalin Santacruz, Marlon Castro, María Isabel Mantuano, José Luis Coloma


In the present work papaya coated with edible films based either on chitosan or cassava starch was investigated. Film forming solutions were prepared with either 1 % (w/v) chitosan or 0,5 % (w/v) cassava starch. Salicylic acid (2 mmol/L) or a mixture of thymol (0,5 % w/v) and cinnamaldehyde (0,5 % w/v) were added to the starch film forming solution. Papayas were stored for 28 days at 11 °C and relative humidity (RH) between 70 and 80 %, followed by a maturation step of 4 days at 25 °C and 60 % RH. Papayas were analysed on weight loss, firmness, soluble solids, acidity, maturity index and disease severity every week. Uncoated papayas showed slight differences on weight loss compared to coated samples up to the third week of storage. No differences between acidity and soluble solids were found among the samples along the whole storage time. Uncoated samples showed a higher maturity index after the first week compared to coated samples whereas no difference was observed among coated papayas along the whole storage time. Uncoated samples showed a higher disease severity than samples coated with chitosan or salicylic acid up to the third week of storage, afterwards, the three samples showed similar results. The use of films based on cassava starch together with salicylic acid is a promising tool to preserve Hawaii papaya at refrigeration conditions.


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