El almidón, su uso y efecto como recubrimiento comestible en la conservación de frutas.

Abstract

Post-harvest losses of fruits and vegetables caused by microorganisms are high due to the lack of technological resources and the absence of protection systems, which causes the low competitiveness of this value chain. That is why several researchers have focused on the search for new techniques that are environment-friendly and prolong the useful life of products in the fruit and vegetable chain for longer. The main objectives of this work were to collect information on starch, its use and protective effect as an edible coating in the preservation of fruits, emphasizing the benefits that it generates and to find out the starch most used in the preparation. Much of the information that this document presents comes from various electronic sources such as: journals (Scielo, Dianelt, Innovative Food Science), technical reports, standards, theses, all chosen according to the selection criteria. Based on the results evidenced in different studies, it is deduced that starch is an interesting alternative for the preservation of fruits, since it acts as a protective barrier avoiding weight loss, preserves the sensory characteristics for longer, and prolongs the shelf life of the fruits for a longer time. Therefore, it is concluded that starch is considered a promising product, cassava starch being the most used to create coatings, as it is a highly available resource, easy to biodegrade and is friendly to the environment.