Postharvest conservation of cherry tomato fruits coated with cassava starch filmTomato is a highly perishable fruit. As a climacteric fruit, the ripening process involves a series of changes in its physical and chemical characteristics. Thus, the main goal of this study was to evaluate the longevity and postharvest quality of cherry tomato fruits after applying cassava starch film under room and controlled temperature conditions. Cultivars 'Perinha Água Branca' and 'Mascot' were harvested at physiological maturity and used in this study. Cassava starch was applied at 0%, 1%, 3% and 5% followed by assessments at 0, 4, 8, 12, 16, 20 and 24 days in two separate trials: one under room temperature (25±2°C) and the other under controlled condition (12°C and 90% RH). The experimental design was completely randomized, with three replications containing 8 fruits per package in a 2x4x7 factorial. Fresh weight loss, titratable acidity, soluble solids, pectinmethylesterase activity (PME) and the relation between soluble solids and titratable acidity were evaluated. Weight loss of 'Mascot' was higher in fruit coated with 3% and 5% of starch, at room temperature and a lower PME activity was observed. Acidity was lower at 3% and 5% in 'Mascot' and 'Perinha' at controlled temperature. The treatment at 5% provided the lowest postharvest longevity, whereas the treatment at 1% was similar to control in both conditions evaluated. The treatment at 3% preserved quality parameters such as lower acidity and lower PME activity and was considered the most effective treatment. Segundo Gallo et al. (2000), os revestimentos comestíveis podem ter como base polissacarídeos (derivados de amido, pectina, alginatos, etc.), proteí-nas (isoladas de soja ou do soro de leite, etc.) e lipídios (ao qual se incluem ceras, óleos hidrogenados, triglicerídeos, entre outros).O revestimento a partir de fécula de mandioca, material constituído por polissacarídeo, apresenta como características a formação de películas resistentes e transparentes, eficientes barreiras à perda de água, bom aspecto e brilho intenso, o que torna os frutos e hortaliças comercialmente atrativos (Cereda et al., 1992;Vila, 2004).Alguns estudos foram realizados tendo por objetivo avaliar a viabilidade do uso de película de fécula de mandioca em diferentes concentrações em frutas e hortaliças. Castricini (2009) obteve resultados positivos com revestimentos à base de fécula de mandioca nas concentrações de 3 e 5% em mamões 'Golden', em que se reduziram a perda de massa, mantiveram a coloração verde durante o armazenamento e proporcionaram maior firmeza. et al. (2003) avaliaram a aplicação de suspensões a 2 e 3% de fécula de mandioca em tomate, verificando que as películas formadas não influenciaram na perda de massa e na textura. Entretanto os frutos revestidos com películas formadas pela suspensão a 3% apresentaram melhor aparência. DamascenoResultados poucos expressivos ou negativos também são relatados. Souza et al. (2009) verificaram que berinjelas revestidas por fécul...