02858naa a2200361 a 450000100080000000500110000800800410001902000220006002400280008210000230011024501740013326000090030752016570031665000130197365000170198665000220200365000200202565000150204565000130206065000120207365000180208565000300210365000300213365000170216365000270218070000260220770000180223370000240225170000180227570000220229370000210231577301600233621278942021-01-07       2020    bl uuuu     u00u1 u    #d  a978-65-86072-60-07 a10.37423/2007020292DOI1 aSILVEIRA, M. F. da  aCarboxymethyl cellulose and sodium alginate edible coating to preserve the physicochemical and microbial quality of strawberry (fragaria ananassa)h[electronic resource]  c2020  aStrawberry is a highly perishable fruit due to postharvest pathological problems, mainly caused by Botrytis cinerea fungus. Thus, edible coatings can be a technological alternative to chemical additives in strawberry preservation, because coatings from natural sources have been considered an environmentally friendly technology, used to preserve and extend the postharvest shelf life of fruits. Therefore, the aim of this study was to evaluate the capacity of two edible coatings (sodium alginate and carboxymethyl cellulose) to keep the physicochemical and microbial quality and extend shelf life of strawberries. The produced coat was obtained from the spreading of film-forming solution on glass petri dishes and strawberries were immersed in the coating solution and stored at refrigeration temperature (2.0?4.5°C). Thermogravimetric analysis, film thickness and weight loss percentage of the coated and control samples were performed. The films exhibited thickness from 0.015 to 0.060 mm. Thermogravimetric analysis showed similar decomposition behavior for the films produced. In addition, the films showed suitable thermic stability. Weight loss percentage were not significantly diferente (p&gt0.05) in coated strawberries compared to the control. Edible coating prevented Botrytis sp. injuries when stored up to 5 days at refrigeration temperature. Therefore, strawberry coated presented higher microbial quality characteristics than control and it can be a potential alternative to fruit industry. Further studies should be performed to optimize the composition of films in order to preserve also thephysicochemical quality of strawberries.  aCoatings  aEdible films  aFood preservation  aFood technology  aVegetables  aBiofilme  aMorango  aPós-Colheita  aPreservação de Alimento  aProduto de Origem Vegetal  aRevestimento  aTecnologia de Alimento1 aCOMETTANT RABANAL, R.1 aVIEIRA, C. P.1 aCONTE-JUNIOR, C. A.1 aSOARES, A. G.1 aFREITAS-SILVA, O.1 aCABRAL, L. M. C.  tIn: ULHÕA, J. L. R. (Org.). Ciências Biológicas e da terra: princípios fundamentais. Piracanjuba: Editora Conhecimento Livre, 2020, cap. 17. p. 178-193