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Postharvest technologies for mangosteen (Garcinia mangostana L.) conservation

2012; Sociedade Brasileira de Ciência e Tecnologia de Alimentos; Volume: 32; Issue: 4 Linguagem: Inglês

10.1590/s0101-20612012005000103

1678-457X

Maria Fernanda Pontes Penteado Moretzsohn de Castro, Valéria Delgado de Almeida Anjos, Ana Carolina Bortolossi Rezende, Eliane Aparecida Benato, Sílvia Regina de Toledo Valentini,

Agricultural and Food Sciences

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.