Post-harvest conservation of mangaba fruit by application of biofilm containing cassava starch and chitosan

J.D.R. Pimentel, T.V. Oliveira, D.S. Souza, M.L. Nunes, N. Narain, M.A.A.P. da Silva
Since mangaba fruit is extremely perishable, it needs efficient methods to conserve and prolong its life. Use of biofilms is an excellent alternative for fruit preservation. The objective of this work was to evaluate the impact of a biofilm prepared from cassava starch (0.75%) and chitosan (0.75%) on post-harvest conservation of mangaba fruit. The results showed that the biofilm delayed the ripening of mangaba at 21°C, reducing color changes (L*, a*, b*), texture, weight loss and fruit pH.
Pimentel, J.D.R., Oliveira, T.V., Souza, D.S., Nunes, M.L., Narain, N. and da Silva, M.A.A.P. (2018). Post-harvest conservation of mangaba fruit by application of biofilm containing cassava starch and chitosan. Acta Hortic. 1198, 251-254
DOI: 10.17660/ActaHortic.2018.1198.41
https://doi.org/10.17660/ActaHortic.2018.1198.41
biofilm, mangaba, starch, conservation
English

Acta Horticulturae