Uso de fécula de mandioca na pó-colheita de manga 'surpresa'

Abstract

RESUMO:A manga é uma fruta tropical climatéria que amadurece rapidamente depois de colhida. Avaliou-se a vida útil pós-colheita de mangas 'Surpresa' utilizando recobrimento com película de fécula de mandioca. Os frutos foram mergulhados em suspensões a 0; 1; 2 e 3% de fécula de mandioca por três minutos, secos ao ar e armazenados em temperatura ambiente (± 29 o C e ± 87% de umidade relativa). O delineamento utilizado foi o inteiramente casualizado, em fatorial de 4 x 5 (tratamentos x tempo). Foram avaliados a perda de massa fresca (%), a firmeza do fruto e da polpa, a acidez total titulável, os sólidos solúveis totais, a relação SST/ATT e o pH, além das cores da casca e da polpa. Os frutos foram avaliados aos 0; 3; 6; 9 e 12 dias. Os frutos tratados com 3% de fécula de mandioca reduziram a perda de água e melhoraram o aspecto visual dos frutos, e a logevidade deste tratamento foi de 12 contra 7 dias da testemunha. Termos para indexação: Mangifera indica, pós-colheita, amido, biofilmes. USE OF CASSAVA STARCH IN THE 'SURPRESA' MANGO POSTHARVESTABSTRACT -The mango is a tropical climacteric fruit that ripens quickly after having been picked. The useful postharvest life of 'Surpresa' mangos was evaluated using covering with cassava starch film. The fruits were immersed in suspensions to 1, 2 and 3% of cassava starch for three minutes, dried by the air and conserved in ambient temperature at ± 29 o C of temperature and ± 87% of relative humidity. The outline used was entirely randomized and the experiment was carried out in 4 x 5 fatorial design (treatments x time). The loss of fresh mass (%), the firmness of the fruit and pulp, the total titratable acidity (TTA), the total soluble solids (TSS), the TSS/TTA relation and the pH, were evaluated besides of the colors of the peel and pulp. The fruits were evaluated on the 0, 3, 6, 9 and 12 days. The fruits treated with 3% of cassava starch reduced its loses of water and improved the visual aspect of the fruits, and the shelf life of this treatment was 12 against 7 days of the witness.

Impact of edible coatings based on cassava starch and chitosan on the post-harvest shelf life of mango (Mangifera indica) ‘Tommy Atkins’ fruits

“…The weight loss of the fruits was determined following the methodology of Scanavaca et al (2007), using an electronic semi-analytical balance, with a sensitivity of 0.01g. A representative sample of each treatment, consisting of a tray containing 4 fruits, was weighed on the initial day and at 5, 7, 8, 9, 12 and 14 days of storage of the product.…”

Physical quality of 'Palmer' mango coated with cassava starch

“…In mangoes, coatings of cassava starch, corn starch, chitosan and carnauba wax have been tested in order to contribute to weight loss reduction and increased useful life of the fruit (Guedes, 2007;Scanavaca Júnior et al, 2007). The application of the cassava starch coating may be an alternative for the conservation of 'Palmer' mango in natura, without generating waste to the environment, besides having the advantage of being edible and easy to remove.…”

Tommy Atkins mango (Mangifera indica L.) postharvest quality with cassava starch, chitosan and pectin based coatings

“…Tommy Atkins and Supresa cultivars of mangos, coated with cassava starch at 3 and 2%, respectively, presented lower physiological loss as compared to lower concentrations and to control treatment (Santos et al, 2011;Scanavaca Júnior et al, 2007). Medeiros et al (2012) coated "Tommy Atkins" mangos with chitosan and pectin coating, kept for 45 days at 4°C and 90% of RH, and observed less physiological loss at 28 days to coated fruits.…”