Efeito da temperatura de armazenamento e forma de higienização na qualidade de mangas cv. ‘Tommy Atkins’ produzidas no município de Peixe-TO

Abstract

In order to evaluate the influence of the hygiene form and control of storage temperature on quality of mangoes cv. Tommy Atkins', an experiment was conducted at the Laboratory of Plant Ecophysiology at Universidade Federal do Tocantins, Gurupi –TO, where mangoes cv. 'Tommy Atkins' produced in the region of Peixe, TO, were used. The experimental was set in a completely randomized design with three replications in a factorial scheme of 4 x 2, corresponding to four different washing processes (T1 – without washing, T2 – washed with water only, T3 – washed with Wash Fruit 33 and T4 – washed with Wash Fruit OPP) and two storage temperatures (the first at controlled temperature of 20 °C ± 1 oC, and the second at room temperature of 29°C ± 3°C. After washing, fruits were stored for 14 days. At the end of the experiment, fruit deterioration through visual evaluation, weight loss, pH, titratable acidity, soluble solids, ratio and microbial counts of mesophilic aerobic and psychrotrophic microorganisms and coliforms were evaluated. The use of detergents in the sanitization of mangoes cv. 'Tommy Atkins' was effective when combined with controlled temperature storage, providing minor changes in the variables analyzed. The best results were obtained with the use of the detergent Wash Fruit OPP. The lack of hygiene has caused loss of fruit quality even when stored in temperature-controlled environment.