Services on Demand
- Cited by SciELO
- Access statistics
- Cited by Google
- Similars in SciELO
- Similars in Google
Food Science and Technology (Campinas)
Print version ISSN 0101-2061On-line version ISSN 1678-457X
CASTRO, Maria Fernanda Pontes Penteado Moretzsohn de et al. Postharvest technologies for mangosteen (Garcinia mangostana L.) conservation. Ciênc. Tecnol. Aliment. [online]. 2012, vol.32, n.4, pp.668-672. Epub Sep 11, 2012. ISSN 0101-2061.
The application of technologies to extend the postharvest life of mangosteen fruit was studied and compared to storage at 25 °C/70-75%R.H (25 °C control treatment). The fruits were packed in expanded polystyrene (EPS) trays (5 fruits/tray). Five treatments were carried out at 13 °C/ 90-95% RH: application of carnauba wax coating, lecithin + CMC (carboxymethyl cellulose) coating, 50 µm LDPE (low density polyethylene) film coating, 13 µm PVC (Polyvinyl chloride), and non-coated sample (13 °C control treatment). Physicochemical analyses were performed twice a week. A statistical design was completely randomized with 8 repetitions for each treatment plus the control treatment. The results were submitted to variance analysis, and the averages compared by the Tukey test at 5% probability. Among the quality parameters analyzed, more significant differences were observed for weight loss, texture, and peel moisture content. The results showed that the maximum storage period for mangosteen at 25 °C is two weeks; while storage at13 °C can guarantee the conservation of this fruit for 25 days. Therefore, the treatment at 13 °C/90-95% RH without the use of coatings and films was more effective and economical.
Keywords : PVC (polyvinyl chloride); LDPE (low density polyethylene); carnauba wax; lecithin; CMC (carboxymethyl cellulose).