SciELO - Scientific Electronic Library Online

vol.31 issue4Bean (Phaseolus vulgaris L.) lines: chemical composition and protein digestibilityQuality of fresh-cut 'Poncã' Tangerine, stored at 5°C author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand




Related links


Ciência e Agrotecnologia

Print version ISSN 1413-7054On-line version ISSN 1981-1829


JERONIMO, Elisangela Marques et al. Quality of 'Tommy Atkins' mangoes stored under modified atmosphere. Ciênc. agrotec. [online]. 2007, vol.31, n.4, pp.1122-1130. ISSN 1413-7054.

The objective of this experiment was to evaluate the post harvest quality of 'Tommy Atkins' mangoes during refrigerated storage, using different types of packing. The modified atmosphere corresponded to the following treatments: fruits conditioned individually in plastic trays, covered with plastic film of polivinil chloride (PVC) of 14 µm, without and with sachet of potassium permanganate (10 g); fruits conditioned individually in low density simple wall polyethylene bag of 25 µm made with and without potassium permanganate; conditioned fruits, in groups of 5, in carton boxes with cover, covered internally or not with low density polyethylene made with and without potassium permanganate. The fruits were stored under at 13 ± 1°C, 85-90% RH for 20 days and then transferred to 24,4 °C, 70% RH storage room. The evaluated variables were: loss of fresh mass, appearance, firmness of the pulp, soluble solids, titratable acidity and ascorbic acid. It was verified that the best treatment of modified atmosphere was individual packaging of the mango fruits in plastic trays, covered with plastic film of polivinil chloride (PVC) of 14 µm. The potassium permanganate, in the form used in this study (sachet and impregnated in plastic film), did not affect the conservation of the fruits.

Keywords : Mangifera indica L.; post-harvest; package; refrigeration.

        · abstract in Portuguese     · text in Portuguese     · Portuguese ( pdf )


Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License