Effects of biofilm and refrigeration on acerola postharvest conservation

The objective of this work was to compare the effects of four different concentrations of cassava starch film and storage temperature on shelf life and the quality of a genotype of acerola from the Germplasm Active Bank (GAB) of Federal Rural University of Pernambuco, Brazil. Sound orange-reddish acerola fruits were washed with a chlorine solution (100 mg.L-1 active chlorine) and randomly distributed into different lots. The fruits were dipped for 3 min in a cassava starch suspension with concentrations of 1, 2, 3 and 4% (w/v) and the control without coating, stored at 10ºC (85% RH) and 22ºC (85% RH). The total soluble solids (TSS), pH, titratable acidity (TA) and ascorbic acid (AA) were determined at harvest and regular interval during storage. The use of cassava biofilm at 1% on acerola fruits maintained the highest ascorbic acid content and the temperature of 10ºC extended storage life. The fruits coated with 1 and 2% biofilm could be stored for a period up to 15 days at 10ºC, with acceptable quality characteristics.