Parâmetros de maturação da manga cv. ‘Tommy atkins’ e a qualidade dos frutos armazenados sob atmosfera modificada passiva.

Abstract

The cultivation of mango (Mangifera indica L) is one of the main activities of the Brazilian fruit growing and presents a great potential for growth of its exports, especially in the Submédio of the São Francisco Valley, for stand out both in terms of production costs, and quality. Given the importance of mango this region on the national stage, the objective of this study was to evaluate the evolution of maturation parameters and the conservation 'Tommy Atkins' mangoes stored in modified atmosphere. The work was conducted in two stages. Chapter 1 deals with the study of physical, physicochemical and mechanical for the different fruit maturation stages, 35, 50, 65, 80, 95, 110, 125 and 135 days after flowering (DAF). In Chapter 2 were evaluated postharvest preservation alternatives Tommy Atkins mango, varying the temperature and modifying the storage atmosphere by means of carnauba wax and plastic film packaging Xtend. The physical and mechanical parameters, along with the soluble solids / titratable acidity and skin color (value) and pulp (values of a and b) were the best characterized the fruits. The estimated harvest time (135 DAF) was considered adequate for a good ripening of the fruit. The storage using carnauba wax with flexible packaging Xtend retained 'Tommy Atkins' mangoes for 21 days under refrigeration (12 ± 1 ° C) or additional period at a temperature of 25 ± 1 ° C.