Postharvest technologies for mangosteen (Garcinia mangostana L.) conservation

Food Science and Technology (Campinas)

Maria Fernanda Pontes Penteado Moretzsohn De Castro¹  Valéria Delgado De Almeida Anjos¹  Ana Carolina Bortolossi Rezende¹  Eliane Aparecida Benato¹  Silvia Regina De Toledo Valentini¹ 

[1] ,Instituto de Tecnologia de Alimentos Grupo de Engenharia e Pós-Colheita Campinas SP ,Brasil

关键词: PVC (polyvinyl chloride);    LDPE (low density polyethylene);    carnauba wax;    lecithin;    CMC (carboxymethyl cellulose);    PVC;    PELBD;    cera de carnaúba;    lecitina;    CMC;   

DOI  :  10.1590/S0101-20612012005000103

来源: SciELO

【 摘 要 】

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.

【 授权许可】

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