CONSERVAÇÃO PÓS-COLHEITA DE MANGAS PELO USO DE REVESTIMENTOS À BASE DE PECTINA E CARBOXIMETILCELULOSE ASSOCIADOS A CERAS VEGETAIS

Abstract

Mango is one of the most important fruits of Brazilian fruit, and Brazil is an important producer and exporter of this fruit, however, its high perishability is a striking and undesirable characteristic, bringing great losses when transported over long distances. To find alternatives that are compatible with the fruit, that can extend the shelf life, preserving the quality and consumer acceptability, the objective of this work was to test new materials for edible coatings for post-harvest conservation of mangoes (Mangifera indica L.), based on passion fruit peel pectin and carboxymethylcellulose incorporated with sugar cane and rice waxes. The coatings were developed using 2% pectin extracted from passion fruit peel and 1% carboxymethylcellulose. At the same time, 20% sugarcane wax and 20% rice wax were associated with the polymers, totaling 6 treatments: 2% pectin (PEC), 2% pectin with 20% sugarcane wax (PECC), 2% pectin with 20% rice wax (PECA), 1% CMC, 1% CMC with 20% sugar cane wax (CMCC), 1% CMC with 20% rice wax (CMCA). The mangoes were coated and stored for 15 days at a temperature of 20°C and relative humidity of 60%. During the storage period, the fruits were evaluated for weight loss, color, respiratory rate, total titratable acidity, soluble solids content and firmness. The results showed that the coatings acted positively in delaying the ripening of mangoes. There was no significant difference for weight loss. Uncoated fruits showed an increase in luminosity and chroma values, as well as a decrease in Hue angle values, suggesting that the fruits changed from green to yellowish in color. All treatments allowed respiration, with pectin with rice wax, pectin with sugar cane wax and pectin being the most efficient as a gas barrier. At the end of the experiment, the uncoated fruits showed a significantly lower titratable total acidity compared to the other treatments, as well as a significant increase in the total soluble solids content (°Brix) and a decrease in firmness, from 123.60 N to less than 20 N. Thus, the data demonstrated that the addition of rice and sugarcane waxes was beneficial for maintaining fruit firmness. It is possible to state that the coatings based on pectin with rice wax and pectin with sugar cane wax were the most effective in guaranteeing a longer shelf life of mangoes and, therefore, the combined use of these waxes with pectin may be suitable for the commercial use in the post-harvest of mango fruits.