RESUMO Objetivou-se avaliar a eficiência de recobrimentos à base de carboximetilcelulose (CMC) e dextrina em manga

The potential use of byproducts from fruit processing has been evaluated in order to propose new uses as well as reducing costs and environmental impact. Most of the studies are focused on byproducts from primary transformation. However, byproducts from secondary transformation can reserve similar reuse opportunities. The aim of this study was to characterize chemical composition and antioxidant capacity that remained on byproducts from fruit processing at the pulp refinement stage. The byproducts from pulp refining were evaluated in cashew, cocoa, cupuassu, genipap, papaya, passion fruit seed, plum, soursop (pulp and seeds), strawberry, tamarind (pulp and seeds), umbu and yellow mombin fruits. Water activity, acidity, pH, soluble solids, sugars, starch, pectins, ascorbic acid, carotenoids and polyphenols, and the antioxidant activity were analyzed. The byproducts from the refinement of soursop related to the fibrous pulp showed the highest soluble solids and pectic compounds content, while the seeds byproducts constituted a source of starch. The byproducts from the refining of pulp from yellow mombin and papaya were sources of carotenoids. The highest starch and polyphenols contents, as well as antioxidant activities peak on the refining of byproducts of tamarind. The byproducts studied maintained chemical compounds and bioactive components that hold potential reuse.

RESUMO -Este trabalho avaliou a qualidade de manga 'Tommy Atkins', colhida em estádio de maturação 2, após a aplicação de revestimentos com diferentes concentrações de dextrina associadas ou não a fonte lipídica. Foram realizados dois experimentos. No primeiro, os tratamentos consistiram em: aplicação de revestimento (controle; 1,5% de dextrina; 1,5% de dextrina + 0,4% de óleo-de-girassol; 3,0% de dextrina e 3,0% de dextrina + 0,4% de óleo-de-girassol) e armazenamento durante 0; 10 e 20 dias sob refrigeração (11,7±3,1°C e 79±8% UR), seguido de 3; 6 e 8 dias em temperatura ambiente (21,3±2,6°C e 48±8% UR). No segundo experimento, foram estudados os revestimentos: controle e soluções aquosas de 2; 3 e 4% de dextrina, contendo óleo-de-girassol a 0,4%. Após a aplicação, as frutas foram armazenadas sob refrigeração (11,7±3,1°C e 87±6% UR) para avaliação aos 0; 10 e 20 dias, ao final dos quais foram transferidas para temperatura ambiente (23,1±2,1°C e 56±7% UR) por mais 3; 6; 8 e 10 dias. O delineamento experimental utilizado nos dois estudos foi o inteiramente casualizado, em fatorial, com quatro repetições. O uso dos revestimentos reduziu a perda de massa das frutas, sendo que a concentração de 2% contendo óleo-degirassol atrasou a maturação, observando-se limitação da perda de firmeza e da degradação de ácidos orgânicos, atraso no aumento do conteúdo de substâncias pécticas e preservação da aparência, formando película uniforme a olho nu. Termos para indexação: conservação pós-colheita, película comestível, qualidade, vida útil. USE OF DEXTRIN-BASED COATINGS ON POSTHARVEST CONSERVATION OF 'TOMMY ATKINS' MANGO FRUITABSTRACT -This study evaluated the quality of 'Tommy Atkins' mango fruit harvested at maturity stage 2 after coating application with different dextrin concentrations associated or not to a lipid substance. Two experiments were carried out: in the first one, the treatments consisted of coating application (control; dextrin 1.5%; dextrin 1.5% + sunflower oil 0.4%; dextrin 3.0%, and dextrin 3.0% + sunflower oil 0.4%) and storage for 0, 10 and 20 days under refrigeration (11.7±3.1°C and 79±8% RH), followed by 3, 6 and 8 days at room temperature (21.3±2.6°C and 48±8% RH). In the second experiment, control and coatings with aqueous solutions of dextrin 2, 3 and 4%, containing sunflower oil 0.4%, were studied. After the application, the fruits were stored under refrigeration (11.7±3.1°C and 87±6% RH) for evaluation for 0, 10 and 20 days, when they were transferred to room temperature (23.1±2.1°C and 56±7% RH) for 3, 6, 8 and 10 days. A completely random design was used in a factorial scheme, with four replicates. The use of coatings reduced fruit weight loss but only dextrin 2% with sunflower oil delayed the maturation, showing limitation on firmness loss and organic acids breakdown, delay on the increase of pectic substances content and preservation of fruit appearance, with a uniform visible film.

The objective of this study was to evaluate the effect of gibberellic acid (GA 3) pulsing treatment on the longevity and quality of Heliconia psittacorum × H. spathocircinata 'Golden Torch' inflorescences stored at room temperature. The treatments consisted of 0, 0.25, 0.50 or 1 mM GA 3 , and storage time of 0, 1, 2, 4, 6, 8 and 10 days. The fresh weight decreased by 2.9% on the tenth storage day. The water uptake increased by 47% within the first four days, followed by reduction at the end of the storage period. There was an increase in the flower opening and decreased levels of soluble sugars in bracts after the treatment, by increasing levels of GA 3 (0.25, 0.50 or 1 mM). The inflorescences treated with 0.25, 0.50 or 1 mM GA 3 had three expanded bracts compared to the pointer stage, while the flowers with two sheath leaves from the control exhibited expanded and closed bracts. Postharvest application of 1 mM GA 3 provides an increase in flower opening with no reductions in the quality of the flowers. The longevity of inflorescences of 'Golden Torch' heliconia, treated or not with GA 3 is approximately ten days when stored at room temperature.