Avaliação de fécula de mandioca e araruta na conservação pós-colheita de frutos de mamão (Carica papaya L.)

Abstract

Papaya is a climacteric fruit, susceptible to prolonging the useful life of the fruit and becoming more productive of natural polymers as a use of authentic coating of Araruta and Cassava. This work aimed at the effect of different groups of suspensions of Arramuta and Manioca solution, being elaborated by means of concentrations of 0%, 1% and 3% for the formation of the fruit coating films. The net calories were stored as fruit fruits, fruit measure, mass loss and solutions as Soluble Liquids (SS), Titratable Acidity (AT), pH, and between SS / AT. The films influenced in different ways in the process of fruit maturation. The experiment was in a completely randomized design, statistically analyzed by the BIOSTAT program Tukey’s test p<0,05%.