CARACTERIZAÇÃO DE MANGAS CV. PALMER E A EFICIÊNCIA DO REVESTIMENTO NA CONSERVAÇÃO

Abstract

Mango, a climacteric fruit, faces significant losses in the supply chain due to its physical damage or alterations that affect color, aroma, taste, and texture. Among the commercially available varieties, the Palmer cultivar stands out. The effectiveness of transporting and storing of these fruits is directly related to various attributes, especially their physical characteristics. In this context, this study assessed 145 cv. Palmer mangoes harvested in Coxim, Mato Grosso do Sul. Parameters such as weight, length, width, and fruit thickness were analyzed. The results indicated that these fruits require special attention throughout the supply chain due to their density of 0.534 g/cm³ and their extensive contact area. This finding highlights the need for improvements in packaging, transportation, and storage processes, aiming to reduce losses and waste. Furthermore, the study also addresses challenges in the post-harvest quality of mangoes, which is a widely cultivated tropical fruit, with the goal of enhancing post-harvest technologies to preserve its quality and reduce the waste of natural resources. To achieve this, edible coatings based on cornstarch combined with natural waxes (beeswax, candelilla, and carnauba) were applied. After harvesting, the mangoes were sanitized, coated, and stored at an average temperature of 29°C. In triplicate, 108 Palmer variety mangoes were analyzed every two days for weight loss, coloration, texture, pH, acidity, soluble solids, respiratory rate, and electron microscopy to obtain a comprehensive insight into post-harvest preservation and coated fruits quality, indicating the efficiency of the applied coatings. These coatings extended the storage life while maintaining chemical and sensory properties. Coated mangoes retained their integrity for 12 days, whereas uncoated ones lasted for 8 days. Beeswax proved to be the most effective, followed by candelilla and carnauba, indicating advancements in post-harvest preservation with benefits for the food industry.