Ana Elisa Oliveira dos Santos

Influência de biofilmes de fécula de mandioca e amido de milho na qualidade pós-colheita de mangas 'Tommy Atkins'

The objective of this work was to evaluate the effects of cassava starch and corn starch biofilm on the postharvest conservation of ‘Tommy Atkins’ mangos. The fruits were selected, washed, disinfected and coated with cassava starch and corn starch biofilm in the concentrations of 2%, 4% and 6%, and stored for 21 days at 12 ± 0.6oC and 86 RH, plus an additional period of 7 days at 21 ± 2oC and 67% RH. The effects of the treatments were evaluated by mass loss, maturation index, pulp firmness, total soluble solids content, titratable acidity and pH. The experiment was carried out in a completely randomized design in 7x4 factorial scheme (treatments x storage periods), with four replications. The results indicate that the use of cassava starch at 2% and corn starch biofilms at 4% reduced the mass loss, maintained the firmness, improved the visual aspects and prolong the storage period without decreasing the fruits quality.

Utilização de filmes plásticos e comestíveis na conservação pós-colheita de melão amarelo

This work aimed to extend the postharvest life of yellow melons cv. AF-682 through modified atmosphere techniques obtained with PVC film and edible films such as carnauba wax (50%) and cassava starch (1, 2 and 3%). Fruits were wrapped with one layer of adherent and stretchable PVC film with 10 mm width. After covering, fruits were stored at 29± 2oC and 64±1% UR for 20 days. At a 5-day interval, fruits were evaluated for individual weight, pulp firmness, total soluble solids content, titratable acidity and pH. The trial was carried out in a complete randomized design, with six replications in a factorial scheme 6x4, with six treatments and four storage periods. The use of PVC film and edible films are not recommended to extend postharvest conservation of yellow melon cv. AF-682. The fruits covered with 3% of cassava starch and PVC film presented initial process of fermentation and rot after 15 days of storage at 29oC.