This study aimed to evaluate the postharvest conservation of cagaita fruits coated with pectin-based coating. Fruits were subjected to four treatments: control (uncoated fruit), 2, 4 and 6% (v/v) pectin coating and stored in polystyrene trays at 12°C for 30 days. The parameters analyzed were: weight loss, titratable acidity, vitamin C, soluble solids, peak strain, color and scanning electron microscopy (SEM) at 0, 10, 20 and 30 days of storage. Coated cagaita fruits showed better results compared to control fruits for all parameters, highlighting the conservation of titratable acidity and soluble solids contents; however, there were variations in the analysis of cagaita fruits with different coatings. Treatments with 4 and 6% pectin were those that best contributed to the maintenance of fruit quality and increase shelf life.

Keywords: Conservation, film solution, postharvest, peak strain