Efecto del recubrimiento comestible sobre los atributos físicoquímicos de mango “Tommy Atkins” mínimamente procesado y refrigerado

The mango fruit has a short shelf life. The fresh-cut fruits technology is a suitable alternative for preservation and marketing. In this study were evaluated quality attributes of the fresh-cut mangoTommy Atkinsduring cold storage. It was evaluated the effect of an edible coating cassava starch and carnauba wax pretreated with organic acids (1%) and CaCl2 (1%), and evaluated the effect of two polyethylene bags, PET and polystyrene tray covered with PVC, resulting in 8 treatments. The experiment was conducted in a randomized complete blocks and for statistical analysis was utilized SAS 9.3 and was used the Tukey's test at 5% level of significance. The fruits were stored at 5±1 °C and 90±2% RH and every four days until day 24 were measured quality attributes (firmness, color, acidity, pH and soluble solids). Minimally processed mango treated with citric acid, ascorbic acid, CaCl2, and edible coating, PET packaging was the agroindustrial treatment than extended the life by least 24 days.