Qualidade De Manga ‘Tommy Atkins’ Da Produção Integrada Recoberta Com Fécula De Mandioca Associada a Óleos Essenciais E Quitosana

Abstract

RESUMO -Este trabalho teve por objetivo avaliar a qualidade de manga 'Tommy Atkins' da Produção Integrada (PI) recoberta com fécula de mandioca (F) associada a óleos essenciais e quitosana. A manga foi colhida na maturidade comercial de pomar certificado na PI. Os recobrimentos foram: Controle; F a 3%; F a 3% + erva-doce a 0,9% (FED); F a 3%+ orégano a 0,5% (FO), e F a 2% + quitosana a 2% (FQ). As mangas recobertas foram mantidas por 20 dias a 12+1°C e 80 + 2% U.R. e, em seguida, transferidas para a condição ambiente (24+2°C; 75+4% U.R) por mais 12 dias, simulando a condição de mercado. A combinação FQ retardou o amadurecimento, mantendo a coloração, os teores de sólidos solúveis e de acidez, apresentando mangas com intenção de compra e sabor superiores ao controle. Termos para Indexação: Fluorescência da clorofila; Foeniculum vulgare, Origanum vulgare, recobrimentos comestíveis. QUALITY OF 'TOMMY ATKINS' MANGO FROM INTEGRATED PRODUCTION COATED WITH CASSAVA STARCH ASSOCIATED WITH ESSENTIAL OILS AND CHITOSANABSTRACT-This study had as objective to evaluate the quality of 'Tommy Atkins' mango from the Integrated Production (IP) coated with cassava starch (S) associated with essential oils and chitosan. Mango was harvested, at the commercial maturity, from a certified orchard by the Mango IP. The coatings were: Control; S 3%; S 3% + Foeniculum 0.9% (SF); S 3% + Origanum 0.5% (SO), and S 2% + Chitosan 2% (SCH). Coated mangos were stored for 20 days at 12+1°C and 80 + 2% RH and, following, transferred to room conditions (24+2°C; 75+4% RH) for more 12 days, simulating the marketing condition. The combination SCH delayed ripening, maintaining the coloration, soluble solids, and acidity contents, providing mangos with purchase intention and flavor higher than the control.

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

“…Results reported by Azerêdo et al (2016) differ, where fruits coated with cassava starch and chitosan in similar concentrations to this study showed, at 29 days of storage, firmness values higher than uncoated fruits. An increase in soluble solids content of fruits was observed in all treatments at day 28 (Figure 6a and b).…”

Impact of cassava starch-alginate based coatings added with ascorbic acid and elicitor on quality and sensory attributes during pineapple storage

“…Positive effects on fruit quality were also reported by Chiumarelli et al (2011) for combination of carbohydrate polymeric matrix with antioxidants, and by Azerêdo et al (2016) with plant extracts.…”

“…Higher weight losses can also influence the water vapor transfer, resulting in increased fruit firmness in pineapples (Martins et al, 2012). Therefore, coatings can be an alternative to minimize the weight loss of fruits and vegetables during postharvest storage (Plooy et al, 2009;Azerêdo et al, 2016), since they are able to efficiently control the gas exchange (Azarakhsh et al, 2014), being one of the main factors for increasing weight losses. Additionally, the coating components such as alginate play a noteworthy role in this effect, since they can deeply interfere with the mechanical properties of the coating , altering the barrier to water vapor and respiration gases (Azarakhsh et al, 2014).…”

“…Appearance is one of the main factors that influence consumers" purchase intentions (Azerêdo et al, 2016). Thus, coatings that are able to preserve the appearance of fruits are desirable for marketing.…”

“…The use of biodegradable coatings have been reported as a way to prolong the postharvest life of whole fruit (Azerêdo et al, 2016) and fresh-cut products (Bitencourt et al, 2014). Due to their specific properties, coatings act as good barriers to gases (Hamzah et al, 2013), resulting in decreased respiratory rate (Chiumarelli et al, 2011), and reduced water loss (Lima et al, 2012).…”