Efecto de recubrimientos protectores sobre la calidad del mango (Mangifera indica L.) en poscosecha

Novel Edible Coating of Starch-Based Stenospermocarpic Mango Prolongs the Shelf Life of Mango “Ataulfo” Fruit

“…e results presented in this investigation di er with those obtained by Estrada et al [22] who evaluated the e ect of two edible coatings based on cassava starch and citrus pectin in concentrations of 1.5% in mangoes. e authors concluded that the fruit coated with starch and pectin had no di erence between them regarding the physiological loss of weight in comparison with the control.…”

“…Fruits coated with mango starch (T6) showed the greatest firmness until the 10th day of storage at 22 ± 2°C and HR >80%; while the fruits coated with banana starch (T1) showed less firmness compared with the rest of the treatments, including untreated fruit (T7) at 10 ± 2°C with a statistically significant difference between treatments per day of storage (Table 1). e loss of firmness in the fruit is also attributed to the cell wall degradation due to the effect of the enzymes pectinmethylesterase and polygalacturonase [20] as well as changes in the pectin substances [21], which is associated with the degradation of protopectins insoluble to soluble pectins [22]. Misir et al [9] reported that firmness is one of the parameters the consumer prefers when acquiring a fruit or vegetable, besides color and aroma [23].…”

“…e water loss in the fruit will depend on the pressure gradient between the tissue and the surrounding atmosphere, as well as the storage temperature [9,18], and its respiration rate. e application of edible coatings creates a barrier in fruit that decreases dehydration during postharvest storage, avoiding weight loss, delaying the ripening process, and improving the appearance of the fruit [22]. e cuticle of the fruit acts as a natural barrier for the di usion of gases through the stomata that regulate the transpiration process and the exchange of gases between the fruit and the environment, preventing the excessive loss of water through evaporation to the environment [10,27].…”

Effect of a multifunctional edible coating based on cassava starch on the shelf life of Andean blackberry

“…In papaya, starch-based EC and commercial waxes were applied to improve firmness and texture. In mango, EC was applied based on cassava starch, pectin, and olive oil, increasing shelf life up to 12 days of storage (Estrada-Mesa et al, 2015). Strawberry was coated using an EC based on tara gum, beeswax, and shellac, reducing the physiological processes of the fruit (Pav on-Vargas and Valencia-Chamorro, 2016).…”

Evaluación De La Vida Útil Postcosecha De Pera (Packham´'s Triumph) Mediante Recubrimiento Con Cera De Carnauba Y Cera De Abeja

“…El análisis de firmeza el tratamiento TM (cera de abeja y cera de carnauba) fue el que mantuvo mayor firmeza de rompimiento a los 14 día obtuvo una firmeza de 5,6 N y el tratamiento testigo fue de 2,54 N evitando una pérdida de firmeza del 54,64 %, Asimismo (Miranda et al, 2014) estudio el efecto de dos recubrimientos sobre la calidad de la papaya durante 9 días donde el mejor tratamiento evito una pérdida del 38 % en relación al tratamiento testigo, también (Hernández et al, 2011) en el estudio del efecto del recubrimiento a base de almidón de yuca modificado sobre la maduración del tomate obtuvo valores que a los 17 días el mejor tratamiento tuvo valor de 9,54 N evitando así una pérdida del 67,57 %. Para finalizar (Estrada et al, 2015), en el estudio del efecto de recubrimiento protectores sobre la calidad del mango en postcosecha, tuvo un rendimiento de 54 % siento este menor a nuestros resultados. De los datos recopilados en la medición de CO 2 , se observa mejores resultados en el tratamiento mezcla (cera de abeja y carnauba) con valores más alto de respiración, manteniéndose por encima de los demás tratamientos tanto en la disminución como en el incremento de la tasa respiratoria, este comportamiento lo explica Avena-Bustillos, Krochta y Saltveir (1997), donde indican que las propiedades del fruto dependerán del tiempo de material utilizado como recubrimiento, este mecanismo es crear una barrera física a los gases, reduciendo la disponibilidad de O2 e incrementan la concentración de CO2.…”