Organic ‘Tommy Atkins’ Mango Postharvest Quality When Treated with Biofilms Enriched by Spirulina platensis

Autores

  • Elny Alves Onias Universidade Federal de Campina Grande Centro de Ciências e Tecnologia Agroalimentar
  • Railene Hérica Carlos Rocha Universidade Federal de Campina Grande Centro de Ciências e Tecnologia Agroalimentar
  • José Franciraldo de Lima Universidade de São Paulo
  • Eliane Alves Onias Universidade Federal de Campina Grande Centro de Ciências e Tecnologia Agroalimentar
  • Tádria Cristiane de Sousa Furtunato Universidade Federal de Campina Grande Centro de Ciências e Tecnologia Agroalimentar

DOI:

https://doi.org/10.15361/1984-5529.2016v44n3p286-293

Resumo

The use of edible coatings has been extensively explored for coating fruits and vegetables to minimize moisture loss and reduce respiration rates, and giving bright and attractive appearance. The objective of this study was to evaluate the mango postharvest quality of 'Tommy Atkins' organic, coated with cassava starch and corn starch enriched with Spirulina platensis. The experiment was conducted in a completely random­ized design in split plot in time, having in the plots biofilms (B), and the subplots, the sampling throughout the storage time. Biofilms (B) were: B1 (without coating); B2 (3% of cassava starch); B3 (3% corn starch); B4 (3% Spirulina powder); B5 (3% starch plus 3% Spirulina powder cassava) and B6 (3% cornstarch plus 3% Spirulina powder). The fruits were stored at 10 °C and 63% RH, where they remained for 0, 3, 6, 9 and 12 days, each range, plus a day to 21.2 °C and 51% RH. The B5 coating showed an increase in soluble solids (SS) until the eighth day and subsequent reduction with storage breakthrough. The fresh weight loss varia­bles (PMF) and flesh firmness decreased their values with storage advancement in all treatments. However, it was concluded through research that the treatment was more efficient was the B6, which provided an increase in soluble solids at around 30%, 15 N flesh firmness and loss of weight less than 4% at the end storage and a higher content of vitamin C (25 mg 100 g-1) to 11 days of storage.

Biografia do Autor

Elny Alves Onias, Universidade Federal de Campina Grande Centro de Ciências e Tecnologia Agroalimentar

Ciências Agrárias - Ciência e Tecnologia de Alimentos

Railene Hérica Carlos Rocha, Universidade Federal de Campina Grande Centro de Ciências e Tecnologia Agroalimentar

Ciências Agrárias - Ciência e Tecnologia de Alimentos

José Franciraldo de Lima, Universidade de São Paulo

Ciências Agrárias - Ciência e Tecnologia de Alimentos

Eliane Alves Onias, Universidade Federal de Campina Grande Centro de Ciências e Tecnologia Agroalimentar

Ciências Agrárias - Ciência e Tecnologia de Alimentos

Tádria Cristiane de Sousa Furtunato, Universidade Federal de Campina Grande Centro de Ciências e Tecnologia Agroalimentar

Ciências Agrárias - Ciência e Tecnologia de Alimentos

Arquivos adicionais

Publicado

18/07/2016

Edição

Seção

Ciência e Tecnologia de Alimentos - Food Science and Tecnology