Quality of guavas treated cassava biofilm and oil essential cinnamon

Colletrotrichum gloesporiodies is the causal agent of anthracnose in guava, and proliferates during the storage period. One of the major changes occurs in the cell wall, affecting appearance, making this fruit more susceptible to the attack of this pathogen, significantly affecting marketing and storage. The antifungal effect of the 0.01% cinnamon essential oil, associated or not with 2% cassava starch, was studied for the physical, chemical and enzymatic properties, as well as cell wall changes occurred in the fruit stored at 25ºC and 76 % ± 5 RH for 8 days. The treatments starch cassava and starch cassava + cinnamon essential oil were effective in maintaining the quality of guava at room temperature and modified atmosphere, extending the useful life of such a perishable fruit.

Autorentext

Degree in chemistry from the Federal University of Lavras, Brazil, in 2013. Currently pursuing a doctorate at the same institution in the chemistry department in the area of agrochemical concentration / Biochemistry. He worked with post-harvest fruit quality, studying storage conditions and longer shelf life.