Biofilms and packaging on post-harvest Tahiti acid lime

Abstract

The aim of this study was to evaluate the use of biofilms and packaging to increase post-harvest conservation of Tahiti acid lime. The experimental design was completely randomized, with four replications in a 4 x 3 factorial (biofilm x transport packaging), considering ten fruits of acid lime per experimental unit. Biofilms were used as cassava starch (3%), corn starch (3%), gelatin (3%) and untreated control biofilms. Biofilms were dissolved in a water bath and were applied in fruits by dipping. After the fruit, with or without biofilms were packed in transport packaging: plastic crates for fruits with capacity 20 kg, cloth and burlap sack. Fruits were stored for 35 days under conditions of temperature and environment. The variable evaluated were pH, soluble solids (SS), mass loss (g) and color. The storage container of burlap sacks resulted in less weight loss when kept in local storage for later sale. The Tahiti acid lime storage can be to realized cloth sack but without it to use biofilm. It was recommend maintain the Tahiti acid lime in environment conditions during time highest of 35 days storage if the objective no lost the green epidermis color.