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<p>This study aimed to evaluate the post-harvest quality of table grapes (<i>Vitis vinifera</i>) with edible coating with green banana starch (2.5 and 5.0%) and plasticizers (mannitol and glycerol). The green banana starch films were characterized by X-ray diffraction and Fourier transform infrared spectroscopy. The grapes were stored at 18°C for 21&#xa0;days and subjected every 7&#xa0;days to determinations of mass loss, soluble solids (SS), pH, titratable acidity (TA), and color (<i>L</i>*, <i>a</i>* and <i>b</i>*). For the film characterization, the mannitol provided higher crystallinity compared to the glycerol. This crystallization is promising since it reinforces the polymer network, influencing the mechanical properties of the films. For the physicochemical analysis of the grapes, the coatings containing mannitol were more effective in maintaining the quality of the grapes and providing lower (<i>p</i> &lt; 0.05) values for weight loss, SS, and TA up to 14&#xa0;days. Thus, using 2.5% starch with mannitol or 5.0% starch with mannitol is promising for grapes’ quality and shelf-life.</p>

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Green banana starch edible coating with plasticizers for shelf-life extension of grapes (Vitis vinifera)

  • 期刊论文

  • 发表日期：

    2025年8月11日

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  • Ian Felipe Sousa Reis,
  • Andreza Leite Dias,
  • Jéssica Kamilly Pereira França,
  • Djany Souza Silva,
  • Virgínia Kelly Gonçalves Abreu,
  • Daniela Souza Ferreira,
  • Ana Lúcia Fernandes Pereira

摘要

This study aimed to evaluate the post-harvest quality of table grapes (Vitis vinifera) with edible coating with green banana starch (2.5 and 5.0%) and plasticizers (mannitol and glycerol). The green banana starch films were characterized by X-ray diffraction and Fourier transform infrared spectroscopy. The grapes were stored at 18°C for 21 days and subjected every 7 days to determinations of mass loss, soluble solids (SS), pH, titratable acidity (TA), and color (L*, a* and b*). For the film characterization, the mannitol provided higher crystallinity compared to the glycerol. This crystallization is promising since it reinforces the polymer network, influencing the mechanical properties of the films. For the physicochemical analysis of the grapes, the coatings containing mannitol were more effective in maintaining the quality of the grapes and providing lower (p < 0.05) values for weight loss, SS, and TA up to 14 days. Thus, using 2.5% starch with mannitol or 5.0% starch with mannitol is promising for grapes’ quality and shelf-life.