The objective of this study was to evaluate the postharvest conservation of 'Palmer' mangos and the development of pathogenic fungi in fruits, after cassava starch coating prepared with cloves and cinnamon water. Five treatments were used in the experiment: T1 = control (uncoated); T2 = immersion in 3% starch solution prepared with water clove for 12 hours; T3 = immersion in 3% starch solution prepared with cinnamon water for 12 hours; T4 = immersion in 3% starch solution prepared with distilled water; T5 = immersion in 3% starch solution prepared with cinnamon water and T6 = immersion in 3% starch solution prepared with clove water for 24 hour. These fruits were stored in a chamber at 25 ºC for 10 days. The following were evaluated in the experiment: loss of fresh mass, firmness, external and internal color, pH, soluble solids, ascorbic acid, titratable acidity, and identification of pathogens present in the wounds. The coating of mangoes 'Palmer' by cassava starch prepared with clove or cinnamon water did not affect the majority of postharvest characteristics evaluated. However, the coating prepared in such manners reduces the percentage of pathogens during storage. Moreover, the clove extract was more efficient then cinnamon extracts.
edible coating; fungi; Mangifera indica
