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Cassava conservation (Manihot esculenta) with edible film based on banana peel flour

Abstract:

Cassava is a crop that suffers physiological and microbiological damages, leading to high postharvesting losses, and causing economical loss to producers. In the present work, edible film based on plantain flour-salicylic acid (CP+ AS) was studied and compared with paraffin treatment. Weight loss, disease severity firmness, color and microbiological analysis (fungi) along seven weeks of storage at 8 C and 70% relative humidity were studied. The use of paraffin showed to be better compared to CP+ AS against weight losses reaching 9.57% and 47.03% respectively, and had no statistical differences along storage. Disease severity and color showed no statistical changes. Firmness of cassava samples treated with CP+ AS reached 5.76 N and 6.13 N for paraffin and showed no statistical changes. CP+ AS film showed to be better to control fungi along seven weeks of storage.