Resumo

DUSSAN-SARRIA, Saúl; TORRES-LEON, Cristian  e  REYES-CALVACHE, Pedro Martín. Effect of the edible coating on the physical-chemistry indexes of fresh-cut 'Tommy Atkins' mango and refrigerated. Acta Agron. [online]. 2014, vol.63, n.3, pp.212-221. ISSN 0120-2812.  https://doi.org/10.15446/acag.v63n3.40973.

The mango fruit has a short shelf life. The fresh-cut fruits technology is a suitable alternative for preservation and marketing. In this study were evaluated quality attributes of the fresh-cut mango Tommy Atkins during cold storage. It was evaluated the effect of an edible coating cassava starch and carnauba wax pretreated with organic acids (1%) and CaCl₂ (1%), and evaluated the effect of two polyethylene bags, PET and polystyrene tray covered with PVC, resulting in 8 treatments. The experiment was conducted in a randomized complete blocks and for statistical analysis was utilized SAS 9.3 and was used the Tukey's test at 5% level of significance. The fruits were stored at 5±1 °C and 90±2% RH and every four days until day 24 were measured quality attributes (firmness, color, acidity, pH and soluble solids). Minimally processed mango treated with citric acid, ascorbic acid, CaCl₂, and edible coating, PET packaging was the agroindustrial treatment than extended the life by least 24 days.

Palavras-chave : Carnauba wax; cassava starch; fresh-cut; Mangifera indica; packaging.

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