Effect of ulluco starch coating on the preservation of harvested goldenberries ( Physalis peruviana L.)

Abstract

This study aimed to determine an alternative to extend the shelf life of goldenberries by using an edible ulluco starch-based coating (USBC). For this purpose, USBCs were prepared at different starch concentrations, namely S1 (2.0% w/v), S2 (2.5% w/v), and S3 (3.0% w/v). Then, ripe goldenberries were divided into four groups and coated with S1, S2, S3, and water as a control thus obtaining the S1G, S2G, and SG3 groups. The coated fruits were stored and analyzed with respect to their physicochemical and microbiological parameters. Results demonstrated that the use of the USBC did not affect sugar and total soluble solids, pH, titratable acidity, and color in the fruits. Moreover, a reduction in respiration rate and water loss as well as an improvement in fruit firmness were observed. Microbiological analysis revealed that the coating delayed the growth of microorganisms by at least one week. The use of ulluco starch for edible coating preparation is a potential alternative for the improvement of the shelf life of goldenberries, and it can be a strategy to add value to the ulluco crop. Novelty impact statement This research shows an extension of the shelf life of goldenberries using an edible coating based on ulluco starch. Edible coatings decreased respiration rate and weight loss in goldenberries. The use of ulluco starch can help in meeting the industrial demand for starch as a raw material without compromising on food security.