Edible coating with microalgae and modified atmosphere packaging for post-harvest conservation of tomatoes

ABSTRACT Tomato fruits are highly perishable. In this sense, adopting techniques to maintain and extend its shelf life is essential. Recent studies have used microalgae as an edible coating for fruit, it a nutrient-rich alternative reduces fruit mass loss respiration, delaying senescence. The aim of study was evaluate the application microalgae-based coatings with or without use modified atmosphere packaging, polyvinyl chloride (PVC), in post-harvest tomato conservation. design completely randomized, 4x2 factorial arrangement, four (no coating, composed Spirulina platensis sp., Chlorella sp. Scenedesmus sp.) two conditions (with PVC), totalizing 8 treatments, replicates, consisting one each. Stored 7 days at 10±2ºC 55±5% UR evaluated harvest on last day storage. coated PVC associated PVC, showed lowest losses, representing reduction 73.79% 78.47%, respectively, relation control. addition loss, levels ascorbic acid (18.91 16.97 mg/100 g), citric (4.02 4.01), SS/AT ratio also stood out. can be ‘Santa Clara’ their physicochemical characteristics over film helped these characteristics, reducing perishability fruits.