Effect of edible coatings based on native and oxidized cassava starch on quality of mango (Tommy Atkins).
Figueroa J. A., Salcedo J. G., Narváez G. J.
Author Affiliation: Universidad de Sucre - COLCIENCIAS, Cra 28 No 5-267, Sincelejo (Sucre), Bolivia.
Revista Temas Agrarios 18 : 94-105
Abstract : In relation to the significant post-harvest losses and agro-industrial importance of cultivation in Colombia, the effect of edible coatings based on modified cassava conservation Mango (Mangifera indica) variety Tommy Atkins starches was evaluated. For this purpose native and oxidized cassava starch films (15%) were formulated, with glycerol as a plasticizer (10%) and a lipid compound (3%). During the experiment it was determined the respiration rate, weight loss, acidity, total soluble solids (TSS) and pH of the handle, for 16 days of storage at 20±2°C. The use of coatings was able to significantly decrease (p0.05) the rate of respiration and transpiration of fruits. The storage of Mango treated with cassava's oxidized starches (AOL), proved to be the best treatment (p0.05) in retention of physicochemical properties evaluated.