Pós-colheita de mangas 'Tommy Atkins' recobertas com quitosana

Souza, Michael; Morgado, Cristiane Maria Ascari; Marques, Kelly Magalhães; Mattiuz, Cláudia Fabrino Machado; Mattiuz, Ben-Hur

doi:10.1590/s0100-29452011000500042

Cited by 25 publications

(30 citation statements)

References 14 publications

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“…Souza et al (2011), who coated 'Tommy Atkins' mangoes with chitosan, also found that the coating used could delay the development of fruit color and thus the ripening of mangoes.…”

Section: Resultsmentioning

confidence: 99%

Physical quality of 'Palmer' mango coated with cassava starch

Costa¹,

Costa²,

Neto³

et al. 2016

Científica

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The objective of this study was to evaluate changes in the physical attributes of 'Palmer' mango coated with cassava starch biofilm. The fruits were selected, washed, sanitized and coated with the biofilm in the concentrations of 1%, 2% and 3% starch, except for the control (0%), being subsequently stored at 10 ± 0.5 °C and 60% relative humidity for 20 days. Assessments were made every five days to check weight loss, length and diameter, fruit firmness, solute leakage and color of the peel and pulp. The experiment was conducted in a completely randomized design in a factorial 4x5 (coating concentrations x storage periods), with four replications. The results were submitted to analysis of variance and comparison of means by Tukey test at 5% probability. The cassava starch coating was characterized as a good alternative for maintaining the postharvest quality of the 'Palmer' mango in the concentrations from 2%, since it reduced the weight loss of the fruits and kept higher the firmness values, also being efficient in delaying the development of fruit peel color.Additional keywords: biofilm; Mangifera indica L.; postharvest quality. ResumoObjetivou-se com este trabalho avaliar alterações de atributos físicos da manga 'Palmer' revestida com biofilme de fécula de mandioca. Os frutos foram selecionados, lavados, sanitizados e revestidos com o biofilme nas concentrações de 1%, 2% e 3% de fécula, com exceção do controle (0%); em seguida, foram armazenados a 10 ± 0,5 ºC e 60% de umidade relativa, por 20 dias. A cada cinco dias, foram realizadas avaliações de perda de massa, comprimento e diâmetro, firmeza do fruto, extravasamento de solutos e cor da casca e da polpa. O experimento foi conduzido em delineamento experimental inteiramente casualizado, em esquema fatorial 4x5 (concentrações de revestimento x períodos de armazenamento), em quatro repetições. Os resultados foram submetidos à análise de variância, e a comparação das médias, pelo teste de Tukey, a 5% de probabilidade. O revestimento à base de fécula de mandioca caracterizou-se como uma boa alternativa para manter a qualidade pós-colheita da manga 'Palmer' na concentração a partir de 2%, uma vez que reduziu a perda de massa dos frutos e manteve maiores os valores de firmeza, sendo eficiente também no retardo do desenvolvimento da coloração da casca dos frutos.Palavras-chave adicionais: biofilme; Mangifera indica L.; qualidade pós-colheita.

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“…Souza et al (2011), who coated 'Tommy Atkins' mangoes with chitosan, also found that the coating used could delay the development of fruit color and thus the ripening of mangoes.…”

Section: Resultsmentioning

confidence: 99%

Physical quality of 'Palmer' mango coated with cassava starch

Costa¹,

Costa²,

Neto³

et al. 2016

Científica

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“…In addition, it was verified that the lowest contents occurred in mangoes not treated with the extract (control), with significant differences from treatments with A. nodosum ( Figure 4D). This is an indication that treatments with seaweed extract decelerate the normal process of senescence of mangoes, since the decrease in fruit acidity is associated to the consumption of acids in the respiratory process, due to maturation (CHITARRA;CHITARRA, 2005;SOUZA et al, 2011). As in previous trials, linear regression analysis showed that the titratable acidity is much more related to the storage time and consequent fruit ripening (R 2 = 0.98), than to concentrations used in the tests (R 2 = 0.36) ( Figures 4E and 4F).…”

Section: Resultsmentioning

confidence: 99%

“…Some studies have documented the potential of certain commercially available substances and products in the protection of mangoes and in the improvement of the physiological quality of fruits (AMARIZ et al, 2010;PLOTTO et al, 2010;SOUZA et al, 2011). Many other products are available; however, few have been studied.…”

Section: Introductionmentioning

confidence: 99%

Effect of Ascophyllum nodosum seaweed extract on post-harvest 'Tommy Atkins’ mangoes

et al. 2018

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-The aim of this study was to determine the effect of Ascophyllum nodosum extract (AN), applied in different doses on the physicochemical characteristics of post-harvest 'Tommy Atkins' mangoes. The selected mango fruits were treated with different extract concentrations (0%, 0.1%, 0.3%, 0.5% and 1.0%) and stored for 12 days at 25±2 °C and 75±5% RH. Every 3 days, fruit mass loss (PM), color angle (Hue) (AH), firmness, pH, titratable acidity (AT), content of total soluble solids in pulp (°Brix) and content of carbohydrates in shell were assessed. The experiments were carried out in CRD in a 5 x 5 factorial arrangement (concentrations x days of storage) with four replications. AN was effective in preventing PM, with a reduction of up to 40.2%, as observed at concentration 0.1% compared to control. There were no differences among concentrations on AH, however, all of them differed significantly from control with higher AH, especially on the 12 nd day. Fruit firmness was lower in control, the pH increased with the storage time and AT decreased. For all these parameters, mangoes treated with the extract differed from control. The pulp sample °Brix increased with the storage time as well as the content of reducing sugars, with consequent reduction of non-reducing sugars in fruit shell. These tests indicate the possibility of using AN as an alternative management in preserving mangoes in the post-harvest stage. Index Terms: Mangifera indica, fruit preservation, shelf life. Efeito do extrato da alga marinha

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“…O escurecimento pós-colheita é resultado de um processo geralmente atribuído à degradação dos pigmentos vermelhos (antocianinas), associado com a oxidação de compostos fenólicos pelas enzimas polifenoloxidase (PPO) e/ou peroxidase (POD) (SOUZA et al, 2011).…”

Section: Introductionunclassified

“…Tem sido muito empregada em tratamentos de pós-colheita, pois apresenta propriedade "filmogênica", formando uma camada protetora sobre os frutos imergidos em suas soluções, auxiliando na redução da perda de água, modificando a atmosfera e reduzindo o amadurecimento dos frutos (SOUZA et al, 2011). Essas propriedades vêm sendo observadas em diversas frutas, como longans (JIANG; LI, 2001), lichias (HOJO et al, 2011), mangas (SOUZA et al, 2011, dentre outras.…”

Section: Introductionunclassified

Ácido cítrico e quitosana na conservação de lichias 'Bengal'

et al. 2013

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RESUMO-Este trabalho teve como objetivo avaliar a aplicação de ácido cítrico em duas concentrações, associadas ou não à quitosana, na manutenção da qualidade de lichias 'Bengal'. Após a colheita e seleção, os frutos no estádio de maturação maduro foram imersos por 1 minuto nas seguintes soluções de ácido cítrico e de quitosana: [7] ácido cítrico a 600 g L -1 + 0,6% quitosana. Após a imersão, os frutos foram colocados em gôndolas para escorrer o excesso de solução. Em seguida, foram armazenados em câmara fria, previamente higienizada, a 5°C, durante 20 dias. O experimento foi conduzido seguindo um delineamento inteiramente casualizado, num esquema fatorial composto por sete soluções de recobrimento e cinco datas de amostragem. A cada cinco dias, foi avaliada a perda de massa fresca dos frutos, a coloração, o teor de antocianinas e a atividade das enzimas polifenoloxidase e peroxidase da casca. A solução de ácido cítrico a 600 g L -1 , associada ou não à quitosana, e a combinação de quitosana 0,3% com 300 g L -1 de ácido cítrico foram as mais eficientes para a manutenção da cor avermelhada e a redução do escurecimento da casca de lichias 'Bengal' por 20 dias, a 5ºC. Termos para indexação: Litchi chinensis Sonn., pós-colheita, qualidade, escurecimento. CITRIC ACID AND CHITOSAN IN CONSERVATION OF LITCHIS 'BENGAL'ABSTRACT -The aim of this study was to evaluate citric acid application with or without chitosan on the maintenance of the quality of litchi 'Bengal'. It was used litchi on mature maturation stage. After selection, fruits were immersed for one minute on the solution of citric acid and chitosan: were used. After immersion, fruits were put to drain the excess of solution. Then, they were stored in cool chamber at 5°C, previously sanitized, for 20 days. The experiment was conducted following a completely randomized design, with a factorial scheme composed by seven coating solutions and five sampling dates. Every five days were evaluated: loss of fresh mass of fruits; color; content of anthocyanins and the activity of peel enzymes polyphenoloxidase and peroxidase. It was verified that the solution of citric acid 600 g L -1 , associated or not to chitosan, and the combination of chitosan 0,3% to 300 g L -1 of citric acid were the most efficient to maintain the quality of litchi 'Bengal' for 20 days at 5ºC.

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Pós-colheita de mangas 'Tommy Atkins' recobertas com quitosana

Cited by 25 publications

References 14 publications

Physical quality of 'Palmer' mango coated with cassava starch

Physical quality of 'Palmer' mango coated with cassava starch

Effect of Ascophyllum nodosum seaweed extract on post-harvest 'Tommy Atkins’ mangoes

Ácido cítrico e quitosana na conservação de lichias 'Bengal'

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