Qualidade de mangas Tommy Atkins da produção integrada sob recobrimentos biodegradáveis associados a óleos essenciais de erva-doce e orégano

• Ano de defesa: 2013
• Autor(a) principal: Azerêdo, Luan Pedro Melo
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal da Paraí­ba; Brasil; Química e Bioquíma de Alimentos; Programa de Pós Graduação em Ciência e Tecnologia de Alimentos; UFPB
• Palavras-chave em Português: Magnifera indica L.; Maturação; Amido de mandioca; Quitosana; Compostos bioativos e atividade antioxidante; Quality; Maturation; Bioactive compounds, and antioxidant activity; Chitosan; Cassava starch; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: https://repositorio.ufpb.br/jspui/handle/tede/4059

The production of mangoes in Brazil is linked to the conventional systems characterized by excessive use of agrochemical products during the treatments before and after the harvest. Although the insertion of the mango into the Brazilian Integrated Production System has brought a significant contribution in reducing the use of agrochemicals, in recent years, consumers began to demand foods that are free of chemical residues. Based on that, the present research aimed at studying the physicochemical and sensorial quality, and the contents of bioactive compounds and the antioxidant activity of Tommy Atkins mangoes coated with starch and chitosan combined with Pimpinella anisum L. and Origanum vulgare L. essential oils. Two experiments were carried out in a completely randomized design, in a 5x2 factorial trial, corresponding to five coatings: Control (C); Cassava Starch (CS); Cassava Starch + Anise (SA); Cassava Starch + Oregano (SO) and Cassava Starch + Chitosan (SCh), for the first experiment; and Control (C); Cassava Starch + Chitosan (SCh); Chitosan (Ch); Chitosan + Anise (ChA) and Chitosan + Oregano (ChO), for the second experiment, and two storage conditions, with four replications, using two fruits for replications. Fruits were stored during 32 days; for the first 20 days mangos were kept under 12+1°C and 80 + 2% U.R and evaluated each five days, followed by the transfer to room conditions (24+2°C and 75+4% U.R) during 12 days and evaluated each 3 days. Fruits were evaluated in terms of coloration (lightness; chromatic tonality; and hue angle); weight loss; pulp firmness; soluble solids, acidity, pH, reducing sugars, non-reducing sugars, total sugars; chlorophyll fluorescence; sensorial quality (appearance and taste/flavor); contents of carotenoids and flavonoids in the rind and pulp; chlorophyll and anthocyanins in the rind; ascorbic acid; total extractable total phenolics (TEPs), antioxidant activity and DPPH Radical scavenging (RS-DPPH). The quality of the fruits was not influenced by the essential oils during storage. On the other hand, the chitosan coatings delayed the development of the yellow coloration in the rind and the increase of soluble solids, maintained the content of acidity and the chlorophyll fluorescence, delaying ripening, which resulted in less acceptance for the sensorial attributes compared with fruits coated with cassava starch and those of the control, which presented higher contents of flavonoids and carotonoids in the rind than in the pulp. Fruit coated with chitosan presented a delay in the development of carotonoids and in the chlorophyll degradation as related to fruits coated with starch and the control. Fruits kept under refrigeration presented increased contents of TEPs and higher values of antioxidant activity, as related to mangoes transferred to room condition. The SO coating presented the highest percentage of RS-DPPH as compared to others.