Physical quality of 'Palmer' mango coated with cassava starch

(1)

v.44, n.4, p.513–519, 2016 http://dx.doi.org/10.15361/1984-5529.2016v44n4p513-519

513

Physical quality of 'Palmer' mango coated with cassava starch

Qualidade física da manga ‘Palmer’ revestida com fécula de mandioca

Marylia de Sousa COSTA¹; Josenara Daiane de Souza COSTA²; Acácio FIGUEIREDO NETO³; Anny Karoline Rocha QUIRINO⁴; Ana Júlia de Brito ARAÚJO⁵; Francisco de Assis Cardoso ALMEIDA⁶

1 Mestranda em Engenharia Agrícola, Departamento de Engenharia Agrícola da Universidade Federal de Campina Grande, Campina Grande-PB, marylia.sousacosta@gmail.com

2 Autor para correspondência - Doutoranda em Engenharia Agrícola, Departamento de Engenharia Agrícola da Universidade Federal de Campina Grande, Av. Aprígio Veloso, 882, Bodocongó, campus I, Bloco Cm, 1ºandar, Campina Grande-PB, josenara.costa@gmail.com

3 Professor do Colegiado de Engenharia Agrícola da Universidade Federal do Vale do São Francisco, campus Juazeiro-BA, acacio.figueiredo@univasf.edu.br

4 Graduada em Engenharia Agronômica, Universidade Federal do Vale do São Francisco, campus Petrolina-PE, karoline_rochaquirino@hotmail.com

5 Professora do curso de Tecnologia em Alimentos do Instituto Federal de Educação, Ciência e Tecnologia Sertão Pernambucano, Petrolina-PE, ana.julia@ifsertao-pe.edu.br

6 Professor do Departamento de Engenharia Agrícola da Universidade Federal de Campina Grande, Campina Grande-PB, almeida@deag.ufcg.edu.br

Recebido em: 20-08-2015; Aceito em: 09-06-2016 Abstract

The objective of this study was to evaluate changes in the physical attributes of 'Palmer' mango coated with cassava starch biofilm. The fruits were selected, washed, sanitized and coated with the biofilm in the concentrations of 1%, 2% and 3% starch, except for the control (0%), being subsequently stored at 10 ± 0.5 °C and 60% relative humidity for 20 days. Assessments were made every five days to check weight loss, length and diameter, fruit firmness, solute leakage and color of the peel and pulp. The experiment was conducted in a completely randomized design in a factorial 4x5 (coating concentrations x storage periods), with four replications. The results were submitted to analysis of variance and comparison of means by Tukey test at 5%

probability. The cassava starch coating was characterized as a good alternative for maintaining the postharvest quality of the 'Palmer' mango in the concentrations from 2%, since it reduced the weight loss of the fruits and kept higher the firmness values, also being efficient in delaying the development of fruit peel color.

Additional keywords: biofilm; Mangifera indica L.; postharvest quality.

Resumo

Objetivou-se com este trabalho avaliar alterações de atributos físicos da manga ‘Palmer’ revestida com biofilme de fécula de mandioca. Os frutos foram selecionados, lavados, sanitizados e revestidos com o biofilme nas concentrações de 1%, 2% e 3% de fécula, com exceção do controle (0%); em seguida, foram armazena- dos a 10 ± 0,5 ºC e 60% de umidade relativa, por 20 dias. A cada cinco dias, foram realizadas avaliações de perda de massa, comprimento e diâmetro, firmeza do fruto, extravasamento de solutos e cor da casca e da polpa. O experimento foi conduzido em delineamento experimental inteiramente casualizado, em esquema fatorial 4x5 (concentrações de revestimento x períodos de armazenamento), em quatro repetições. Os resultados foram submetidos à análise de variância, e a comparação das médias, pelo teste de Tukey, a 5%

de probabilidade. O revestimento à base de fécula de mandioca caracterizou-se como uma boa alternativa para manter a qualidade pós-colheita da manga ‘Palmer’ na concentração a partir de 2%, uma vez que reduziu a perda de massa dos frutos e manteve maiores os valores de firmeza, sendo eficiente também no retardo do desenvolvimento da coloração da casca dos frutos.

Palavras-chave adicionais:

biofilme;

Mangifera indica L.; qualidade pós-colheita.

Introduction

Currently, Brazil is one of the largest produc- ers of mango (Mangifera indica L.) in the world, being in seventh place in terms of production and in second as an exporter of this fruit. In numbers, the national production in the 2014/2015 season reached about

1.2 million tons of fruit (OCDE, 2015) and the quantity exported was 133,033 tons (Reetz et al., 2015). The northeast region has become the main producer of mango in the country, especially the São Francisco Valley, more specifically the cities of Juazeiro and Petrolina located, respectively, in the states of Bahia and Pernambuco, which account for over 80% of the

(2)

514

total exported by the country (Correia & Araújo, 2010).

In the São Francisco Valley, among the culti- vated varieties of mango, those that stand out in terms of production and harvesting are 'Tommy Atkins', 'Palmer', 'Kent' and 'Keitt'. However, 'Palmer' has grown in importance for being a late variety, well accepted in the domestic market, which has good preservation capacity and good prospects for expor- tation (Teixeira & Durigan, 2011).

The search for new postharvest technologies is growing, being primarily focused on the physiology of the fruit, more precisely its metabolism, maturity and senescence. These techniques include the use of harvest and postharvest practices that allow to main- tain fruit quality and control metabolic processes such as respiration, ethylene production, chemical, bio- chemical and physiological processing (Sigrist, 2014).

In order to ensure the postharvest quality of the mango, the use of edible biofilms has been em- ployed in order to extend the useful life and improve the appearance of the fruits. The coating acts on the suspension of a thickener, which forms a film around the fruit, reducing the migration of water vapor and the gas exchange with the environment, increasing the surface gloss and contributing to the reduction of infections (Pereira et al., 2006).

For the composition of these coatings, in addition to proteins and lipids, cellulose and amylose derivatives (both carbohydrates) have been used as raw materials, for being biodegradable and edible while in the fruit. In mangoes, coatings of cassava starch, corn starch, chitosan and carnauba wax have been tested in order to contribute to weight loss reduction and increased useful life of the fruit (Guedes, 2007; Scanavaca Júnior et al., 2007). The application of the cassava starch coating may be an alternative for the conservation of 'Palmer' mango in natura, without generating waste to the environment, besides having the advantage of being edible and easy to remove.

Given the importance of studies on the use of postharvest techniques that minimize losses and increase the fruit conservation period, making it nec- essary to meet the changes of these vegetables during storage, the aim of this study was to evaluate changes in the physical atributes of 'Palmer' mango coated with cassava starch biofilm.

Material and methods

The mangoes used were from a farm located on the N11 project in the city of Petrolina, in the maturity stage 2, characterized by external fruit appearance with 75% green color and pulp color at least 70% cream (Assis, 2004). The fruits were taken to the laboratory where they were selected, washed in tap water, sanitized with a sodium hypochlorite solution at 1% for 15 minutes and dried at room temperature.

After the separation in batches of twenty fruits for each cassava starch solution, in the concentra-

tions of 1, 2 and 3%, the mangoes were immersed for one minute and placed on trays to dry under artificial ventilation for 30 min. The obtention of solutions was performed through the gelification of starch in water heated to 70 °C, under constant stirring for 15 minutes, according to Santos et al. (2011). After drying, the fruits were stored under refrigeration at a temperature of 10 ± 0.5 °C and 60% of relative humidity (RH) for a period of 20 days. Analyses were performed every five days of storage.

Weight loss was determined with the aid of a semi-analytical balance with 0.01g precision and the results were expressed as a percentage. Length and diameter measurements were carried out using a digital caliper, and are expressed in millimeters (mm).

The color of the peel and pulp were analyzed using a portable digital colorimeter, brand Konica Minolta DP-400, and expressed in three parameters:

Luminosity, L* (0 = dark/opaque and 100 = white);

Chroma, C, which expresses the saturation or intensity of color (0 = impure color and 60 = pure color);

and Hue angle, ºH (color angle; 0° = red; 90° = yellow; 180° = green; 270° = blue and 360º = black).

To determine fruit firmness, it was used the digital penetrometer Instrutherm, model PTR-300, with an 8 mm diameter cylindrical probe. The measurements were performed in the equatorial region of the fruits, being expressed in Newton (N). Solute leakage was determined according to the methodol- ogy described by Serek et al. (1995) and expressed as a percentage.

It was used a completely randomized design with four replications, each consisting of a fruit, in a 4x5 factorial, which represents the four concentrations of the cassava starch solution (0, 1, 2, 3%) and five storage periods (0, 5, 10, 15 and 20 days). The results were submitted to analysis of variance and comparison of means by Tukey test at 5% probability, using the Assistat software, Version 7.7 beta (Silva, 2014).

Results and discussions

Weight loss increased for all treatments during the storage of fruits (Figure 1), confirming that the cassava starch film, for being a semi-permeable material, allows the fruits to continue exchanging gases with the environment, occurring water vapor loss in the fruits, leading to weight loss during storage (Santos et al., 2011). Notwithstanding, as the starch concentration increased, probably a greater moisture was maintained around the fruits, consequently there was less movement of water from the product to the environment and lower fresh weight losses (Guadarrama & Peña, 2013). Similar results were observed by Reis et al. (2006) in studies on the useful life of cucumber (Cucumis sativus L.) using the same type of coating. Silva et al. (2014) also found that the lowest concentration of yam starch used (2%) resulted in higher weight loss for Hawaii papaya fruits after 21 days of storage, associating this result with the variation in the coating permeability over time.

(3)

515

Figure 1 - Weight loss of 'Palmer' mangoes coated with cassava starch, in the concentrations of 0% (control), 1%, 2% and 3%, as a function of the refrigerated storage period, at 10 ± 0.5 ºC and 60% RH.

According to Scanavaca Junior et al. (2007), who consider 10% weight loss for mango as a refer- ence value to make the fruit unfit for consumption, the fruits of the control treatment lasted about 18 days in their work, while the fruits coated with 1, 2 and 3%

starch remained suitable for the twenty days analyzed.

As observed for the weight loss of the fruits,

the length and diameter of the mangoes with and without coating decreased as a function of increasing storage time (Figure 2). However, the fruits coated with the highest concentrations of cassava starch (2% and 3%) had a greater maintenance of their dimensions until the 20th day of analysis, possibly because of the lower water and mass loss.

Figure 1 - Length (A) and diameter (B) of 'Palmer' mangoes coated with cassava starch, in the concentrations of 0% (control), 1%, 2% and 3%, as a function of the refrigerated storage period, at 10 ± 0.5 ºC and 60% RH.

Fruit firmness decreased during storage for all treatments regardless of the use of cassava starch biofilms (Figure 3). Maturation is characterized by changes in the texture associated with the metabolism of cell wall carbohydrates, through the increase in the enzymatic activity associated with other processes such as water loss, which lead to decreased fruit firmness (Vilas Boas et al., 2004). Miguel et al.

(2013) observed that the fruits of cv. 'Palmer' kept at 12 ºC showed softer pulp from the 7th day of refrigeration, verified by decreased firmness.

In the concentrations of 2 and 3% starch, mangoes had less firmness loss, about 11.4 and 11.7%, respectively, compared to the control (0%), with 26.8%. This indicates that the firmness loss during the ripening was changed with the increase in the

barrier, represented by the increase in the concentration of cassava starch during the gas exchange, decreasing the metabolism and the changes in the texture of fruits (Silva et al., 2015). Similar results were found by Guedes (2007), who, evaluating the firmness of the 'Rosa' mango coated with different concentrations of cassava starch biofilms, noted that in the concentrations of 3% and 4% there was a smaller reduction in firmness values, slowing the fruit maturation process for a longer time.

The results of the analysis of variance showed that for solute leakage, there was an inde- pendent effect between coating and storage time, i.e., the interaction between factors was not significant (Table 1).

y (0%) = 0.5458x; R² = 0.97 y (1%) = 0.3471x; R² = 0.85 y (2%) = 0.2930x; R² = 0.85 y (3%) = 0.2706x; R² = 0.83

0 2 4 6 8 10 12 14

0 5 10 15 20

Weight loss (%)

Storage period (days)

0% 1% 2% 3%

y (0%) = -0.9031x + 129.75; R² = 0.93 y (1%) = -0.7450x + 131.08; R² = 0.98 y (2%) = -0.3136x + 132.23; R² = 0.98 y (3%) = -0.2098x + 132.46; R² = 0.95 0

40 80 120 160 200

0 5 10 15 20

Length (mm)

0% 1% 2% 3% (A)

y (0%) = -1.4270x + 84.962; R² = 0.95 y (1%) = -1.3137x + 86.871; R² = 0.98 y (2%) = -1.0878x + 88.702; R² = 0.98 y (3%) = -0.9201x + 88.817; R² = 0.98 0

30 60 90 120 150

0 5 10 15 20

Diameter (mm)

0% 1% 2% 3% (B)

(4)

516

Figure 3 - Firmness of 'Palmer' mangoes coated with cassava starch, in the concentrations of 0% (control), 1%, 2% and 3%, as a function of the refrigerated storage period, at 10 ± 0.5 ºC and 60% RH.

Table 1 - Analysis of variance for the solute leakage of ‘Palmer’ mangoes as function of coatings (0%, 1%, 2% e 3% cassava starch), storage time (20 days), and interaction coating x time.

Sources of variation Degrees of freedon Mean square

Coating 3 866.47**

Time 4 3192.74**

Coating X Time 12 156.10^ns

Residue 40 98.57

C.V. (%) = 15.99

** = significant at 1% probability and ns = non-significant; C. V.= coefficient of variation. . The difference in the solute leakage pre-

sented between the cassava starch concentrations

demonstrated that the coatings used reduced elec- trolyte loss during the storage period (Figure 4A).

Figure 4 – Solute leakage of ‘Palmer’ mangoes as a function of the concentrations of cassava starch coating (0%, 1%, 2% and 3%) (A) and the refrigerated storage period, at 10 ± 0.5 ºC and 60% RH (B).

Furthermore, it was observed for all treatments an increasing leakage percentage over time (Figure 4B), being inferred that cell membranes had lost part of the selective permeability during storage. It is inferred that this may be related to the higher degree of ripening of the fruits.

The results of the analysis of variance showed that for the variables Luminosity (L) and Hue angle (ºH) of the peel, there was no significant interaction between factors, as can be seen in the table below:

y (0%) = -2.6323x + 172.70; R² = 0.93 y (1%) = -1.6970x + 165.74; R² = 0.90 y (2%) = -1.0367x + 172.13; R² = 0.95 y (3%) = -0.9060x + 169.60; R² = 0.96 0

40 80 120 160 200 240

0 5 10 15 20

Firmness (N)

0% 1% 2% 3%

y = 11744x²- 906.78x + 71.595 R² = 0.92

0 20 40 60 80 100

0% 1% 2% 3%

Solute leakage(%)

Coating

(A)

y = 0.1096x²- 0.3568x + 49.229 R² = 0.89

0 20 40 60 80 100

0 5 10 15 20

Storage period (days

(B)

(5)

517

Table 2 - Analysis of variance for the variables Luminosity, Chroma and Hue angle of the peel of 'Palmer' mangoes as function of coatings (0%, 1%, 2% and 3% cassava starch), storage time (0, 5, 10, 15 and 20) and interaction coating X time.

Sources of Variation Mean Square

Luminosity Chroma Hue angle

Coating 5.85^ns 50.32^** 156.92^**

Time 87.47^** 93.81^** 825.45^**

Coating X Time 27.87^** 7.43^ns 93.26^**

Residue 8.53 6.72 15.23

C.V. (%) 7.49 11.69 3.58

** = significant at 1% probability; ns = non-significant; C. V. = coefficient of variation.

According to the test for comparison of means (Table 3), in treatments 2% and 3%, there was no significant variation in the Luminosity of fruits throughout the study period, unlike the treatments 0%

and 1%, in which the increase in Luminosity indicated a greater whitening of the outer portion of the fruits.

This fact confirms what was pointed out by Jha et al.

(2006), i.e., the Luminosity of the peel of mango fruits increases during ripening, when there is yellow color exposure. Thus, at the end of the 20 days of storage, the increase in the coating concentration resulted in fruits with lower Luminosity values, reflecting the lower incidence of lighter shades during the ripening of fruits.

Table 3 - Luminosity and Hue angle of the peel of 'Palmer' mangoes coated with cassava starch biofilms in the concentrations of 0%, 1%, 2% and 3%, stored under refrigeration at 10 ± 0,5 ºC and 60% RH.

*Means followed by the same lowercase letter in the column and uppercase letter in the line do not differ by Tukey test at 5% probability; C.V. = coefficient of variation; SMD = Significant minimum deviation.

Through the Hue angle results, it was found that from the 15th day, the mangoes of the control treatment showed a more yellowish color compared to the fruits coated with cassava starch biofilm. Souza et al. (2011), who coated ‘Tommy Atkins’ mangoes with chitosan, also found that the coating used could delay the development of fruit color and thus the ripening of mangoes.

As for the variable Chroma there was no significant interaction between factors (Table 3), one can

analyze coatings and storage period (time) inde- pendently (Figure 5). In this case, it was observed that the uncoated mangoes had a faster ripening compared to the coated ones, thus showing more vivid colors, indicating increased saturation of yellow colors and lower retention of the green color of fruits, with Chroma value of 24.30. It was further found that the time factor has provided a significant effect on the Chroma of the mango peel, raising it during the storage period.

Treatments Parameter Storage (days)

0 5 10 15 20

0%

*Luminosity

35.67 âB 37.67 âB 38.24 âB 39.81 âB 46.19 âA

1% 35.67 âB 36.98 âB 37.01 âB 37.47 âA 44.57 âA

2% 35.67 âA 37.21 âA 38.98 âA 41.14 âA 40.73 âbA

3% 35.67 âB 41.19 âAB 41.42 âAB 41.81 âA 36.60 ^bAB

C.V.= 7.49% SMDcolumns = 5.4633 SMDlines = 5,8139

Treatments Parameter Storage (days)

0 5 10 15 20

0%

*Hue Angle

117.81 âA 113.46 âA 112.67 âA 92.76 ^bB 92.10 ^cB

1% 117.81 âA 110.51 âAB 109.54 âB 105.62 âB 95.97 ^bcC

2% 117.81 âA 114.79 âA 111.04 âA 110.49 âA 99.95 ^bB

3% 117.81 âA 112.45 âAB 111.16 âAB 107.08 âB 111.13 âAB

C.V.= 3.58% SMDcolumns = 7.2976 SMDlines = 7.7659

(6)

518

Figure 5 - Chroma of the peel of 'Palmer' mangoes, as a function of the concentrations of cassava starch coating (0%, 1%, 2% and 3%) (A) and the refrigerated storage period, at 10 ± 0.5 ºC and 60% RH (B).

The analysis of variance (Table 4) for the color of the pulp of 'Palmer' mangoes showed no significant effect for the interaction coating x time in all variables analyzed. In addition, both the storage period and the coatings were not significant for

Chroma and Hue angle, showing that in the storage conditions analyzed, the use of cassava starch coating did not influence the saturation/intensity and the Hue angle of the mango pulp.

Table 4 - Analysis of variance for the variables Luminosity, Chroma and Hue angle of the pulp of 'Palmer' mangoes as function of coatings, storage time and interaction coating X time.

Sources of Variation Mean Square

Luminosity Chroma Hue angle

Coating 43.16^* 39.45^ns 10.07^ns

Time 141.86^** 57.53^ns 18.91^ns

Coating x Time 19.19^ns 7.51^ns 4.92^ns

Residue 14.37 24.79 8.27

C.V. (%) 6.04 11.26 3.15

** = significant at 1% probability, * = significant at 5% probability and ns = non-significant; C.V. = coefficient of variation.

The values for the Luminosity of the fruits pulp increased when the fruits were coated with cassava starch biofilm in the concentration of 3%, indicating that the increase of the coating concentration resulted in fruits with lower pulp browning, which may be related with higher water content, promoting greater reflection of the incident

light (Figure 6A). Moreover, for all coatings, the increased storage period resulted in fruits with lower Luminosity of the pulp (Figure 6B), as observed by Serpa et al. (2014), the pulp of the mangoes has become darker during storage, using cassava starch prepared with cloves and cinnamon extract.

Figure 6 - Luminosity of the pulp of 'Palmer' mangoes as a function of the concentrations of cassava starch coating (0%, 1%, 2% and 3%) (A) and the refrigerated storage period, at 10 ± 0.5 ºC and 60% RH (B).

y = 2591.3x²- 182.5x + 24.002 R² = 0.76

0 5 10 15 20 25 30 35

0% 1% 2% 3%

Peel chroma

Coating

(A)

y = 0.0137x²+ 0.0154x + 19.958 R² = 0.97

0 5 10 15 20 25 30 35

0 5 10 15 20

(B)

y = -4680x²+ 222.96x + 61.081 R² = 0.66

0 20 40 60 80 100

0% 1% 2% 3%

Pulp luminosiity

Coating

(A)

y = -0.0628x²+ 1.2411x + 59.798 R² = 0.97

0 20 40 60 80 100

0 5 10 15 20

(B)

(7)

519

Conclusions

The cassava starch coating was characterized as a good alternative for maintaining the postharvest quality of the 'Palmer' mango in the concentrations from 2%, since it reduced the weight loss of the fruits and kept higher the firmness values, also being efficient in delaying the development of fruit peel color.

References

Assis JS (2004) Cultivo da Mangueira: colheita e pós- -colheita. Embrapa Semiárido. Disponível em:

<http://sistemasdeproducao.cnptia.embrapa.br/Fonte sHTML/Manga/CultivodaMangueira/colheita.htm>

(Acesso em: 10 de abril. 2016).

Correia RC, Araújo JLP (2010) Cultivo da Mangueira.

Sistema de Produção. 2nd ed, Embrapa Semiárido.

Disponível em: <

http://sistemasdeproducao.cnptia.embrapa.br/Fontes HTML/Manga/CultivodaMangueira_2ed/mercado.htm

> (Acesso em 18 ago 2015).

Guadarrama A, Peña Y (2013) Actividad respiratória vs. Variaciones físicas y químicas en la maduración de frutos de naranjita china (Citrus x microcarpa Bunge). Bioagro 25(1):57-63.

Guedes PA (2007) Utilização de biofilme comestível na conservação pós-colheita de manga, cv. Rosa.

Universidade Estadual do Sudoeste da Bahia (Dissertação de mestrado em Agronomia).

Jha SN, Kingsly ARP, Chopra S (2006) Physical and mechanical properties of mango during growth and storage for determination of maturity. Journal of Food Engineering 72(1):73-76.

Miguel ACA, Durigan JF, Barbosa JC, Morgado CMA (2013) Qualidade de mangas cv. Palmer após armazenamento sob baixas temperaturas. Revista Brasi- leira de Fruticultura 35(2):398-408.

Pereira MEC, Silva AS, Bispo ASR, Santos DB, Santos SB, Santos VJ (2006) Amadurecimento de mamão formosa com revestimento comestível à base de fécula de mandioca. Ciência e Agrotecnologia 30(6):1116-1119.

OCDE - Organization for Economic Co-operation and Development - FAO - Food and Agriculture Organization (2015). Perspectivas Agrícolas no Brasil: desafios da agricultura brasileira 2015-2024.

Disponível em:

<https://www.fao.org.br/download/PA20142015CB.pd f> (Acesso em 7 abr 2016).

Reetz ER, Kist BB, Santos CE, Carvalho C, Drum M (2015) Anuário Brasileiro da Fruticultura 2014. Santa Cruz do Sul: Gazeta Santa Cruz. 108p.

Reis KC, Elias HHS, Lima LCO, Silva JD, Pereira J (2006) Pepino japonês (Cucumis sativus L.) subme- tido ao tratamento com fécula de mandioca. Ciência e Agrotecnologia 30(3):487-493.

Santos AEO, Assis JS, Berbert PA, Santos OO, Batista PF, Gravina GA (2011) Influência de biofilmes de fécula de mandioca e amido de milho na qualidade pós-colheita de mangas ‘Tommy Atkins’. Re- vista Brasileira de Ciências Agrárias 6(3):508-513.

Scanavaca Júnior L, Fonseca N, Pereira MEC (2007) Uso de fécula de mandioca na pó-colheita de manga 'surpresa'. Revista Brasileira de Fruticultura 29(1):67- 71.

Serek M, Tamary G, Sisler EC, Borochov, A (1995) Inhibition of ethylene induced cellular senescence symptoms by 1-methylcyclopropene, a new inhibitor of ethylene action. Physiologia Plantarum 94:229-232.

Serpa MFP, Castricini A, Mitsobuzi GP, Martins RN, Batista MF, Almeida TH (2014) Conservação de manga com uso de fécula de mandioca preparada com extrato de cravo e canela. Revista Ceres 61(6):975-982.

Silva AM, Ambrósio M, Nascimento DS, Albuquerque AN, Krause W (2015) Conservação pós-colheita de banana maçã com revestimento comestível à base de fécula de mandioca. Agrária Academy 2(3):23-34.

Silva DRS, Mata MERMC, Duarte MEM (2014) Utili- zação de biofilme de fécula de inhame na conserva- ção pós-colheita de mamão Havaí. Tecnologia e Ciência Agropecuária 8(3):15-19.

Silva FAS (2014) ASSISTAT Software: Assistência Estatística. Versão 7.7 beta.

Sigrist JMM (2014) Respiração. Transpiração. In:

Tecnologia pós-colheita de frutas tropicais. Campina:

Instituto de Tecnologia de Alimentos.

Souza ML, Morgado CMA, Marques KM, Mattiuz CFM, Mattiuz, BH (2011) Pós-colheita de mangas

‘Tommy Atkins’ recobertas com quitosana. Revista Brasileira de Fruticultura, Jaboticabal v. especial:337- 343.

Teixeira GHA, Durigan JF (2011) Storage of ‘Palmer’

mangoes in low-oxygen atmospheres. Fruits 66:279- 289.

Vilas Boas BM, Nunes EE, Fiorini FVA, Lima LCO, Vilas Boas EVB, Coelho AHR (2004) Avaliação da qualidade de mangas ‘Tommy Atkins’ minimamente processadas. Revista Brasileira de Fruticultura 26(3):540-543.