Production and application of edible coatings using different starch bases in the postharvest preservation of cajá-manga


  • Verônica Soares Machado
  • Pedro Augusto Resende Rimoli
  • Raquel Cintra de Faria
  • Igor Leonardo Vespucci
  • Aryane Ribeiro Oliveira
  • Cristiane Maria Ascari Morgado
  • Diego Palmiro Ramirez Ascheri
  • André José de Campos



Spondias dulcis, starch, edible coating, storage, bioinputs


Fruit production has increased in recent years due to its nutritional properties, associated with a beneficial effect on human health. In addition to this increase, there has been growing concern about the loss of these foods since fresh produce has the highest loss rate among food products. The postharvest stage is the key to preserving fresh fruit, as is the use of techniques to maintain quality, one of which is the application of edible coatings. In this respect, this study aimed to evaluate the action of edible coatings produced with different types of starch on the postharvest preservation of fresh cajá-manga fruit during storage. The effects of edible coatings with wolf apple starch, corn starch, and potato starch on mass loss, pulp firmness, total chlorophyll, total carotenoids, and ascorbic acid were studied during storage, using a completely randomized design in a 4x8 factorial scheme, with four repetitions, four coatings: control (uncoated fruit), wolf apple starch, corn starch, and potato starch, and eight days of analysis (0, 3, 6, 9, 12, 15, 18, and 21 days). The results showed that the potato starch coating positively affected the physicochemical characteristics of cajá-manga, providing higher quality fruit than the others due to greater maintenance of mass loss and total chlorophyll values. Concerning the days of storage, the cajá-manga fruit remained of commercial quality until the 21st day of storage due to the higher levels of ascorbic acid and chlorophyll in the fruit.


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How to Cite

Machado, V. S., Rimoli, P. A. R., Faria, R. C. de, Vespucci, I. L., Oliveira, A. R., Morgado, C. M. A., Ascheri, D. P. R., & Campos, A. J. de. (2024). Production and application of edible coatings using different starch bases in the postharvest preservation of cajá-manga. CONTRIBUCIONES A LAS CIENCIAS SOCIALES, 17(6), e7258.