Whey based biopolymeric coating as an alternative to improve quality of fresh fruits (malpighia emarginata d.c.) from southern brazil

Refrigeration and coating of active biopolymers are two potential approaches to extending the shelf life of fresh fruits. Thus, the aim of this study was to test the influence of storage temperature (5 and 10 degrees C +/- 1 degrees C) and whey concentration (edible coating), on functional, physical-chemical and microbiological characteristics of acerola stored for 12 days. Edible coatings were produced using whey (30% and 60%) and glycerol. Samples were compared to a control (no coating), during storage at both temperatures. Storage at 10 degrees C improved the maintenance of the acerola colour, while storage at 5 degrees C increased the stability of vitamin C and decreased microbial growth (p <= 0.05). The application of edible coating reduced the total colour variation and degradation (a*) at both temperatures. The concentration of whey influenced significantly (p <= 0.05) on the vitamin C content (A10-60), and on the mesophilic (A5-60 and A10-60) and psychrotrophic bacteria (A10-60) counts.