Edible coatings can provide an alternative for extending post-harvest life of refrigerated fruit and vegetables. The inÑuence of di †erent starch-based coating formulations on quality attributes of strawberries stored at 0¡C and a relative humidity of 84É8% was studied. Starch sources were classiÐed according to the amylose content in starch, with medium amylose content (potato and corn) and high amylose content (amylomaize and amylose-rich product). Quality of fruits was evaluated by weight loss, Ðrmness retention, microbial decay, surface colour development, titratable acidity and sugar content. The e †ects of starch amylose content and glycerol (plasticiser) concentration on coating properties were also analysed. The coatings reduced the number of infected fruits and extended storage life of strawberries by retarding senescence. The addition of glycerol improved coating performance, with 20 g litre~1 the most e †ective concentration. The starch source had a signiÐcant e †ect on surface colour development, weight loss and Ðrmness retention. Coated strawberries produced the lowest ratios of chromaticity parameters (a/b, red/yellow) with regard to the control fruits, thus retarding senescence. High amylose content starches reduced weight loss, maintained Ðrmness and reduced decay better than medium amylose content starches.
1998 SCI.