APLICAÇÃO DE REVESTIMENTO COMESTÍVEL NA PÓS-COLHEITA DE FRUTOS DE CAJÁ-MANGA (Spondias dulcis L)

Abstract

To increase the shelf life of fruits and vegetables, the use of post-harvest conservation technologies is essential, as is the case with the use of food coatings. Mango cajá, a tropical fruit, is appreciated for its combination of sweet and sour flavors, being a highly perishable fruit during post-harvest handling, susceptible to softening and as a consequence reaching senescence quickly, with possible changes in the flavor of the fruit. fruit. Thus, the present work aimed to evaluate the physicochemical changes caused in mango cajá (Spondias dulcis L.) when using an edible coating based on carboxymethyl cellulose (CMC) in low concentration, with and without the addition of ascorbic acid. The cajá-manga were subjected to three treatments, with fruits without coating (control), fruits coated with a film-forming solution with 0.5% (m/v) of carboxymethyl cellulose (CMC) and fruits coated with a film-forming solution with 0. 5% (m/v) carboxymethylcellulose (CMC) + 0.025 (0.25%) ascorbic acid, treatments were stored in trays at 20°C for 9 days. The parameters evaluated were: titratable acidity, soluble solids, color, turgor pressure, determination of ascorbic acid (vitamin C) and mass loss at 0, 3, 6 and 9 days of storage. Mango cajá coated with CMC + vitamin C showed better results in terms of parameters: color, mass loss, acidity, turgidity pressure and total soluble solids content when compared to other treatments, showing satisfaction with their use.