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

Abstract

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.

Analysis of bioactive compounds in umbu (Spondias tuberosa) by application of edible coating based on Chlorella sp during storage

“…Results showed T5 coating was the most effective to retard the oxidation process in S. tuberosa, maintaining higher levels of vitamin C during storage. Similar results were found by Onias et al (2016) and Oliveira et al (2018), both with 'Tommy Atkins' mango coated with Spirulina platensis and Chlorella sp.…”

“…The recent interest in the development of components that increase fruit shelf life has grown once fruits are plant extensions, and respond to the applications of biomasses on their surfaces (Teodosio et al, 2018b). It is important to know the mechanisms of coating biofilm interaction, with fruit peel, and the benefits conferred to the internal part, such as raise in the level of bioactive compounds and quality preservation (Oliveira et al, 2018;Silva et al, 2019a).…”