| Consuming healthy and good quality foods has promoted the development of new conservation technologies, such as edible coatings. The aim of the present study was the characterization of Cordia lutea gum films. The films were prepared by heating gum-water solutions at 80 ±1 ° C for 5 minutes. The chemical analyzes of acidity, pH and ° Brix were made in the gum of C. lutea. The variables determined in the films were opacity, thickness, tensile strength, water vapor permeability, elasticity, film solubility and microbiological analysis. Results showed that the optimum concentration of gum for elaboration of films was 40% (v/v). Films have a good tensile strength showing values between 10.81 and 16.90 MPa. The elasticity showed values between 0.11 and 0.21 MPa. The water vapor permeability ranged between 0.87 - 4.32 x 10 -10 g m -1 s -1 Pa -1 , a solubility between 45.95 and 55.11% was obtained. The thickness of the film varied between 0.18 mm to 0.28 mm. The opacity of the film showed values between 6.98 mm -1 and 5.49 mm -1 . The microbiological analysis showed a diameter of inhibition of 2.65 cm against Streptococcus mutans and 2.12 cm against Aspergillus spp., showing no antimicrobial effect in Penicillium spp. and Rhizopus spp .

We studied edible coatings based on cassava starch and chitosan incorporating it (cinnamaldehyde) to preserve cucumber Cucumis sativus L. fruits. The samples were treated with coatings of starch and 1% (w / v) chitosan and essential oil in concentrations of 0,05% and 0,15% (v / v). The samples were stored at 10 ° C and 80% relative humidity for 21 days. Soluble solids, titrable acidity, pH, firmness, and weight loss were evaluated every 24 hours, microbiological analyzes were evaluated every 72 hours. It was determined that the treatment T4 (chitosan 1% + cinnamaldehyde 0,15%) extended the useful life of the cucumber fruits in 8 days in comparison with the uncoated cucumbers (control). Additionally, it was observed that the treatments showed greater firmness and less weight loss compared to the control. In relation to the microbiological analysis of molds and yeasts, the results show that the treatments T3 (chitosan 1% + cinnamaldehyde 0,05%), and T4 (chitosan 1% + cinnamaldehyde 0,15%) were statistically different (p <0,05) to the other treatments and to the control during the 21 days of storage. The results obtained in this study express the efficacy of the edible coatings of chitosan with cinnamaldehyde as a postharvest conservation method for cucumber. Se estudió la conservación de frutos de pepino Cucumis sativus L. con recubrimientos comestibles a base de almidón de yuca y quitosano, incorporándole cinamaldehído. Las muestras fueron tratadas con recubrimientos de almidón y quitosano al 1 % (p/v) y aceite esencial en concentraciones de 0,05 % y 0,15 % (v/v), respectivamente. Las muestras se almacenaron a 10 °C y 80 % de humedad relativa durante 21 días. Se evaluó sólidos solubles, acidez titulable, pH, firmeza y pérdida de peso cada 24 horas, y los análisis microbiológicos se evaluaron cada 72 horas. Se determinó que el tratamiento T4 (quitosano 1% + cinamaldehído 0,15%) extendió la vida útil de los frutos de pepino en 8 días en comparación con los pepinos sin recubrimiento (control). Adicionalmente, se observó que los tratamientos presentaron mayor firmeza y menor pérdida de peso en comparación con el control. En relación con el análisis microbiológico de mohos y levaduras, los resultados demuestran que los tratamientos T3 (quitosano 1 % + cinamaldehído 0,05 %), y T4 (quitosano 1 % + cinamaldehído 0,15 %) fueron estadísticamente diferentes (p < 0,05) a los otros tratamientos y al control durante los 21 días de almacenamiento. Los resultados obtenidos en este estudio expresan la eficacia de los recubrimientos comestibles de quitosano con cinamaldehído como método de conservación en postcosecha del pepino.