Use of films based starch and casein for conservation of guavas (Psidium guajava)

摘要

This study aimed to produce biodegradable films from cassava starch, casein and glycerol as plasticizer, in order to increase the shelf life of guavas. It was found that fruit coated with the films showed better results, increasing by three days the storage time for the film containing starch and glycerol. However, it was found that the addition of casein did not significantly alter the results, being impracticable due to their value. Guavas with the films were greener and firmer, moreover, they exhibited less weight loss and less sugar, indicating an increase in the ageing time of the fruit. Thus, the incorporation of biodegradable films is an important alternative for preserving fruit without damaging the environment.