Abstract

FERNANDEZ VALDES, Daybelis et al. Eatable films and coverings: a favorable alternative in the postharvesIng. conservation of fruits and vegetables. Rev Cie Téc Agr [online]. 2015, vol.24, n.3, pp.52-57. ISSN 2071-0054.

The growing interest of the consumers toward healthy, nutritious, natural products and it benefit for the health has guided and motivated researches toward the development of edible films and coverings applied to fruit and vegetable products. These coverings are applied with the objective of extending the lifespan of the foods and they provide the possibility to improve the security of the product by means of the limitation of the transfer of humidity, oxygen and compound responsible for the flavor, color and aroma. The employment of eatable film and coverings of polysaccharides, proteins, lipids, preservatives and active compounds have played an important role in the industry of foods and they have demonstrated to be effective in the conservation of fruits and vegetables controlling the transfer of gases, microbial growth, as well as maintaining the characteristics wanted by the consumers such as fresh appearance, stability, shine, color, quality and commercial value. The purpose of this bibliographical revision is to demonstrate that the use of eatable coverings helps to the conservation and quality of fruits and vegetables.

Keywords : eatable coverings; preservation of fruits and vegetables.

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