Conservation of ‘Palmer’ mango with an edible coating of hydroxypropyl methylcellulose and beeswax

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dc.contributor.authorSousa, Fagner F. [UNESP]
dc.contributor.authorPinsetta Junior, José S. [UNESP]
dc.contributor.authorOliveira, Karollayne T.E.F. [UNESP]
dc.contributor.authorRodrigues, Ellen C.N. [UNESP]
dc.contributor.authorAndrade, Josiele P.
dc.contributor.authorMattiuz, Ben-Hur [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionScience and Technology of Pará
dc.contributor.institutionIntegrated Education Center of Baixo Tocantins
dc.date.accessioned2021-06-25T11:09:48Z
dc.date.available2021-06-25T11:09:48Z
dc.date.issued2021-06-01
dc.description.abstractMango is a tropical fruit presenting intense postharvest metabolism. In storage at room temperature, it presents a short shelf life due to the high respiratory rate, and consequent ripening, which limits the marketing period in distant regions. This study evaluated the effect of edible coatings of hydroxypropyl methylcellulose and beeswax in concentrations of 10, 20, and 40% in ‘Palmer’ mangoes stored for 15 days at 21 °C. The coatings controlled ripening, maintaining peel and pulp colors, firmness, soluble solids (SS), titratable acidity (TA), SS/TA ratio, sugars, ascorbic acid, phenolic compounds, flavonoids, β-carotene, and antioxidant activity. Also, they reduced weight loss, oxidative stress, and the anthracnose (Colletotrichum gloeosporioides) incidence, without inducing alcohol dehydrogenase activity, which suggests that coated fruit did not ferment. Treatment with 20% beeswax was the most suitable for industrial applications, increasing in six days the mangoes shelf life.en
dc.description.affiliationSão Paulo State Univesity (Unesp) School of Agricultural and Veterinarian Sciences
dc.description.affiliationFederal Institute of Education Science and Technology of Pará, Campus Cametá
dc.description.affiliationFederal Institute of Education Science and Technology of Pará, Campus Castanhal
dc.description.affiliationIntegrated Education Center of Baixo Tocantins
dc.description.affiliationSão Paulo State Univesity (Unesp) Institute of Biosciences
dc.description.affiliationUnespSão Paulo State Univesity (Unesp) School of Agricultural and Veterinarian Sciences
dc.description.affiliationUnespSão Paulo State Univesity (Unesp) Institute of Biosciences
dc.identifierhttp://dx.doi.org/10.1016/j.foodchem.2020.128925
dc.identifier.citationFood Chemistry, v. 346.
dc.identifier.doi10.1016/j.foodchem.2020.128925
dc.identifier.issn1873-7072
dc.identifier.issn0308-8146
dc.identifier.scopus2-s2.0-85098979620
dc.identifier.urihttp://hdl.handle.net/11449/208295
dc.language.isoeng
dc.relation.ispartofFood Chemistry
dc.sourceScopus
dc.subjectBiopolymer
dc.subjectHPMC
dc.subjectHypromellose
dc.subjectMangifera indica
dc.subjectNatural products
dc.subjectPostharvest
dc.titleConservation of ‘Palmer’ mango with an edible coating of hydroxypropyl methylcellulose and beeswaxen
dc.typeArtigo

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