Organic ‘Tommy Atkins’ Mango Postharvest Quality When Treated with Biofilms Enriched by Spirulina platensis

Onias, Elny Alves; Rocha, Railene Hérica Carlos; Lima, José Franciraldo de; Furtunato, Tádria Cristiane de Sousa

doi:10.15361/1984-5529.2016v44n3p286-293

Cited by 16 publications

(16 citation statements)

References 10 publications

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“…Chlorella sp. biomass was obtained in ponds of organic production at Tamanduá Farm, following the procedure described by Lima (2016). The characterization of the Chlorella sp.…”

Section: Methodsmentioning

confidence: 99%

“…Besides, microalgae like Chorella vulgaris and Spirulina platensis may be used as food supplement and other products, such as dyes, pharmaceuticals and, cosmetics (Safi, Zebib, Merah, Pontalier, & Vaca-Garcia, 2014) consisting in an alternative for edible coatings. Research of coatings based on biological products, such as polysaccharides, proteins, lipids and, derivatives are increasing to attend the population needs for natural products since they act as a barrier against external elements, prolonging the shelf life and decreasing the risk for health (Onias, Rocha, Lima, Onias, & Furtunato, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Postharvest of ‘Tommy Atkins’ Mango Submitted to Coating of Chlorella sp.

Oliveira¹,

Rocha²,

Guedes³

et al. 2018

JAS

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The use of natural products as coatings to preserve the fruit quality during storage is an important step to maintain food safety for consumer health. The use of microalgae in coatings, therefore, may be promising in the preservation of mango. The present work had the objective to evaluate the effect of coatings based on Chlorella sp. on the postharvest preservation of 'Tommy Atkins' mango during storage at room temperature (23 °C). We carried out a completely randomized design experiment consisting of 0%, 1%, 2%, 3% and 4% of Chlorella sp., using 10 fruits per treatment (n = 10). Analyzing the L*, a* and, b* indices, in the peel and the pulp of the mango fruit, we observed a delay in the ripening with the increase of the biofilm concentration. The firmness of the pulp and maintenance of the organic acids of the fruits were higher in the treatments with a large amount of Chlorella sp. The use of biofilm with Chlorella sp. at 2% preserved the quality of 'Tommy Atkins' mango until ten days of storage, at 23 °C and 42% RH.

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“…Chlorella sp. biomass was obtained in ponds of organic production at Tamanduá Farm, following the procedure described by Lima (2016). The characterization of the Chlorella sp.…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Postharvest of ‘Tommy Atkins’ Mango Submitted to Coating of Chlorella sp.

Oliveira¹,

Rocha²,

Guedes³

et al. 2018

JAS

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“…presented mean values close to the dose of 0 (control). Onias et al (2016), studying coatings based on cassava starch and maize starch enriched with Spirulina platensis, verified a linear reduction of the mass loss of mangoes cv. 'Tommy Atkins', with the treatment of 3% cassava starch plus 3% Spirulina platensis being responsible for less mass loss.…”

Section: Experiments Imentioning

confidence: 83%

“…However, air transportation would be the best option for the external market, but the high cost limits its use. According to Rocha et al (2016), the postharvest shelf life of mango is limited due to deterioration, dehydration and development of pathogens, thus damaging the commercial value.…”

Section: Introductionmentioning

confidence: 99%

“…According to Onias et al (2016), mango coating using Spirulina platensis acts as a barrier against external elements, protecting the product and increasing its shelf life without risks to consumer health. Moreira & Rocha (2015) used the coating based on Spirulina platensis in pomegranate and reported positive effects on the maintenance of organic acids in the fruits.…”

Section: Introductionmentioning

confidence: 99%

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Postharvest conservation of 'Tommy Atkins' mango with bio-organic coating of Chlorella sp.

Oliveira¹,

Rocha²,

Guedes³

et al. 2018

Científica

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The objective of the present work was to evaluate the effect of microalgae-based coatings in the postharvest conservation of 'Tommy Atkins' mango, subjected to storage under refrigerated conditions and under ambient conditions. Two experiments were carried out, one under refrigeration (Experiment I), with 21 days at 10 °C and 42% RH and then seven days at 25 °C and 42% RH, and another at room temperature, at 23 °C and 42% RH (Experiment II) for ten days. Both experiments were set up in a completely randomized design, whose treatments consisted of the doses of 0%, 1%, 2%, 3% and 4% Chlorella sp. An increase above 2% in the contraction of Chlorella sp. causes delay in ripening. The best physicochemical indications for maintenance of 'Tommy Atkins' mango quality were observed in fruits that received the coating of 1% Chlorella sp., reflecting good appearance, fresh mass loss of less than 5.5% and total sugars above 12%, under both storage conditions. Additional keywords: biofilm; Mangifera indica L.; microalga; postharvest. ResumoO objetivo do presente trabalho foi avaliar o efeito de revestimentos à base de microalga sob a conservação pós-colheita de manga 'Tommy Atkins', submetida ao armazenamento sob condições de refrigeração e sob condições ambiente. Instalaram-se dois experimentos, um sob refrigeração a 10 ºC (Experimento I), sendo 21 dias a 10 ºC e 42% UR e, em seguida, sete dias a 25 ºC e 42% UR, e outro sob temperatura ambiente a 23 ºC e 42% UR (Experimento II), por dez dias. Ambos os experimentos foram instalados em delineamento inteiramente ao acaso, cujos tratamentos foram constituídos pelas doses de 0%, 1%, 2%, 3% e 4% de Chlorella sp. O aumento na contração de Chlorella sp., acima de 2%, provoca retardamento no amadurecimento. Os melhores indicativos físico-químcos de manutenção da qualidade da manga 'Tommy Atkins' foram observados nos frutos que receberam o recobrimento a 1% de Chlorella sp., como reflexo na boa aparência, na perda de massa fresca inferior a 5,5% e em açúcares totais acima de 12%, em ambas as condições de armazenamento.Palavras-chave adicionais: biofilme; Mangifera indica L.; microalga; pós-colheita.

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Development and application starch films: PBAT with additives for evaluating the shelf life of Tommy Atkins mango in the fresh‐cut state

Leal

Rosa

Penha

et al. 2019

J of Applied Polymer Sci

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In this study, formulations of cassava starch and poly(butylene adipate-co-terephthalate) flexible films were developed, with glycerol, coconut nanocellulose, annatto, and citric acid in different concentrations, as well as the effectiveness of the selected materials in fresh-cut mangoes storage was evaluated. The tensile strength of the different formulations varied from 1.90 (E4) to 6.65 MPa (E3c), and the strain varied from 206.31 (E1c) to 278.41% (E8); this variation was dependent on the percentage of the polymer matrix incorporated. The a w values of the formulations ranged from 0.396 (E2) to 0.569 (E3c). The Formulations E4 and E7 (with additives) presented good properties and were selected to condition mangoes. The micrographs of these films showed regions of micropores that can facilitate the diffusion of water from the packaged product to the surface, allowing decreases in moisture and a w , which is associated with higher color maintenance during fruit storage. E7 presented better barrier properties than E4 (lower values of WVP and water solubility) which may have influenced in a positive way to maintain the stability of the package in the studied period. E7 can be considered as a viable alternative for minimally processed mango storage.

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Organic ‘Tommy Atkins’ Mango Postharvest Quality When Treated with Biofilms Enriched by Spirulina platensis

Cited by 16 publications

References 10 publications

Postharvest of ‘Tommy Atkins’ Mango Submitted to Coating of Chlorella sp.

Postharvest of ‘Tommy Atkins’ Mango Submitted to Coating of Chlorella sp.

Postharvest conservation of 'Tommy Atkins' mango with bio-organic coating of Chlorella sp.

Development and application starch films: PBAT with additives for evaluating the shelf life of Tommy Atkins mango in the fresh‐cut state

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