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Información tecnológica

On-line version ISSN 0718-0764

Abstract

DUSSAN-SARRIA, Saúl; TORRES-LEON, Cristian  and  HLEAP-ZAPATA, Jose I. Effect of Edible Coating and Different Packaging during Cold Storage of Fresh-cut Tommy Atkins Mango. Inf. tecnol. [online]. 2014, vol.25, n.4, pp.123-130. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642014000400014.

This objective of this work was to find the most suitable condition for the storage of fresh-cut Tommy Atkins mango. The effects of edible coating cassava starch and carnauba wax adding organic acids (1%) and calcium chloride (1%). were evaluated. Also the effect of four packaging materials was studied. The experimental design used was completely randomized with three replicates with a total of eight treatments derived from four packaging conditions and two of coatings. Descriptive statistics, ANOVA and means comparison using Tukey test were applied. The software SAS 9.3 (p <0.05) was used. The fruit was stored at 5±1°C and 90±2% of relative humidity and every four days for 24 days the quality attributes were measured. The fresh-cut mango treated with citric acid, ascorbic acid, calcium chloride and edible coating, using PET packaging (polyethylene terephthalate) is the most suitable condition for the storage of fresh-cut Tommy Atkins mango.

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