RECOBRIMENTO COMESTÍVEL A BASE DE PALMA E ÓLEO ESSENCIAL DE ALECRIM NA QUALIDADE PÓS-COLHEITA DE MANGAS ‘TOMMY ATKINS’

Abstract

Bahia is a major producer of 'Tommy Atkins' mango, a climacteric fruit that presents intense cellular respiration, which increases its speed of deterioration, requiring strategies to prolong its shelf life. In the present study, 'Tommy Atkins' mangoes were immersed in edibles coatings made from palm mucilage with the addition of rosemary essential oil and glycerin and evaluated for 15 days. Physical analyzes involved loss of mass, skin and pulp color index, incidence of spots and rot and physical-chemical characterization. Microbiological analyzes were performed in the initial and final time. The results showed that there was variation in the parameters evaluated between initial and final time, accompanied by a decrease in the titratable acidity and an increase in the total soluble solids and pH levels. The loss of fresh weight was observed throughout the study. Regarding the incidence of spots and rot, the findings were similar between treatments, except for treatment 4 (Mucilage + 0.5% rosemary oil + 1.0% glycerin), which was the least affected, not reaching the most 45% of the affected fruits. The results point to the influence of coatings on post-harvest quality and conservation of 'Tommy Atkins' mangoes.