Uso do índice de degradação de amido na indicação da qualidade de manga ‘Tommy Atkins’ injuriada por impacto.

Abstract

Brazil is a major producer and exporter of mango in the world, and its quality is directly related to the ideal point of harvest. Thus, the present study aimed to evaluate the quality of mango 'Tommy Atkins' with and without impact injury at different stages of maturation, using solution - based iodine potassium iodide as an indicator of change in maturity and quality. The fruits were collected at different maturation stages, in the EMEPA, Ali-PB experiment station. The experimental design was completely randomized (CRD) in factorial (5 x 2), represented by the different maturation stages and two handling conditions, with and without impact, with four replications. The impact injury was performed for a height of 2.0 m, two impacts per fruit on opposite sides. The rate of degradation of starch has been determined using brushing the pulp with an aqueous solution of iodine - potassium iodide and after five minutes is assigned notes, from a subjective scale ranging from 0 to 6, which indicate the ratio of the dyed pulp solution. We also assessed the loss of weight, soluble solids (SS), pH, titratable acidity (TA), SS/TA, color of skin and pulp, vitamin C, electrolyte leakage, reducing sugars, non-reducing sugars and total sugars. According to the results obtained it was found that the impact will not influence the quality of the fruit in any of the studied ripening stages, and that the rate of starch degradation is not suitable to be used as an indicator of impact injury with fruits. As a function of fruit ripening there was a trend for increased soluble solids, reducing sugars, non-reducing sugar, total sugars and pH regardless of being subjected to injury by impact or not. However there was a trend of decreasing acidity, vitamin C, and fresh weight loss with advancing maturity.