Use of dextrin-based coatings on postharvest conservation of 'Tommy Atkins' mango fruit.
Ribeiro T. P., Lima M. A. C. de, Trindade D. C. G. da, Santos A. C. N. dos, Amariz A.
Author Affiliation: PIBIC-CNPq/FACEPE, Universidade de Pernambuco/Faculdade de Formação de Professores de Petrolina, BR 203, Km 02, 56300-000, Petrolina-PE, Brazil.
Revista Brasileira de Fruticultura 31 : 343-351
Abstract : Studies were conducted to evaluate the quality of mango cv. Tommy Atkins fruits harvested at maturity stage 2 after coating application with different dextrin concentrations associated or not to a lipid substance. In the first experiment, the treatments consisted of coating application (control; dextrin 1.5%; dextrin 1.5%+sunflower oil 0.4%; dextrin 3.0%; and dextrin 3.0%+sunflower oil 0.4%) and storage for 0, 10 and 20 days under refrigeration (11.7±3.1°C and 79±8% RH), followed by 3, 6 and 8 days at room temperature (21.3±2.6°C and 48±8% RH). In the second experiment, control and coatings with aqueous solutions of dextrin at 2, 3 and 4%, containing sunflower oil 0.4%, were studied. After the application, the fruits were stored under refrigeration (11.7±3.1°C and 87±6% RH) for evaluation for 0, 10 and 20 days, then they were transferred to room temperature (23.1±2.1°C and 56±7% RH) for 3, 6, 8 and 10 days. The use of coatings reduced fruit weight loss, but only dextrin 2% with sunflower oil delayed the maturation, showing limitation on firmness loss and organic acids breakdown and delayed the increase of pectic substances content and preservation of fruit appearance with a uniform visible film.