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During the postharvest stage of the strawberry, considerable losses can be caused mainly by the attack of phytopathogenic fungi. An alternative to the use of fungicides is the essential oil (EO) incorporated in the packaging in order to control these microorganisms. This study developed active paper with 2.5, 5, 7 and 10% of the cinnamaldehyde EO and evaluated its antifungal properties against Rhizopus stolonifer and Botrytis cinerea. Subsequently, strawberries were placed in "nests" made with the active paper produced with 5% OE, stored at refrigeration temperature (8 °C) and evaluated for its microbiological and physicochemical parameters at the times of 0, 3, 6, 9 and 12 days. The physicochemical analyzes of the fruit showed difference (p > 0.05) between the treatments for the firmness and fruit color. The reduction in the growth of filamentous fungi, yeasts and aerobic mesophiles was verified in the microbiological results of strawberries wrapped in the active paper. It is concluded that the use of the active paper incorporated with EO in strawberries composes an alternative in the substitution of agrochemicals, with potential application in other fruits.

Modo de acesso: World Wide Web Inclui bibliografia 1. Tecnologia de Alimentos 2. Alimentos 3. Nutrição I. Título CDD-664.005 O conteúdo dos artigos e seus dados em sua forma correção e confiabilidade são de responsabilidade exclusiva dos seus respectivos autores.