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This work had to apply different films made from collagen fiber, compared to PVC film, in the preservation of strawberries. Sanitized fresh strawberries were used, packed with films and stored under refrigeration temperature (5°C). The samples were analyzed at times 0, 4, 7 and 11 days of storage regarding the microbiological aspect regarding the presence of molds and yeasts and the moisture content on days 4 and 11. Strawberries stored with the collagen fiber film with the addition of Pink Pepper essential oil had a higher moisture content on day 4 than the control collagen fiber film, however, smaller than PVC. Regarding the counting of molds and yeasts, the films produced from collagen fiber did not present significant differences regarding the synthetic film. PALAVRAS-CHAVE: biofilme; conservação; microbiologia.

Avaliação de filme a base de fibra de colágeno com adição de óleo essencial de pimenta rosa na conservação pós-colheita de morangos