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This research studied the effect of edible coatings based on oxidized cassava starch and two conditions of packaging (vacuum and non-vacuum) on physicochemical properties of minimally processed yam. A factorial arrangement of 24 was applied to the following factors: oxidized starch of yucca (3 and 5%), ascorbic acid (0.5 and 1%), carnauba wax (0.1 and 0.2%), determining the physicochemical properties of minimally processed yam for 42 days. High concentrations of acid and wax decreased the pH and the acidity of yam by 10.2 and 5.25%, respectively. A vacuum packaging and high levels of wax increased the acidity by 10.8% and a non-vacuum packaging with the same level of wax deceased it by 5.76%. The moisture content increased by 3.24% and the total solids decreased by 2.48% in a vacuum packaging in low concentrations of wax, due to the weak barrier caused by wax at low concentrations. Weight loss increased with the time of storage, as a cut produces cells breakage which in turn, results in a greater moisture loss. Finally, 0.5% of acid and 0.1% of wax in the coating maintain the physicochemical properties of yam.

Effect of Edible Coatings Based on Oxidized Cassava Starch and Vacuum Packaging on Physicochemical Properties of Minimally Processed Yam