Application of whey protein coating on the shelf life of mangaba

Abstract

Mangaba is a fruit with high metabolic activity and is very perishable, requiring technologies to extend its shelf life. Among the low-cost technologies that help maintain the post-harvest quality of horticultural products, edible coatings stand out. The aim of this study was to evaluate the use of a whey protein coating on the post-harvest characteristics of mangaba. A completely randomized design was used in a 4x6 factorial scheme, with 4 replications. The treatments were four whey protein concentrations (0, 4, 6, and 8%) and six analysis times (0, 3, 6, 9, 12, and 15 days) stored in a cold room at 10±1°C and 90±9% RH. Mass loss, soluble solids, pH, titratable acidity, ratio, firmness, and vitamin C were evaluated. The data was subjected to analysis of variance (p≤0.05) and, when significant, regression analysis and mean comparison tests were carried out. It can be concluded that coatings of up to 4% are recommended for coating mangabas and that the stage of ripeness and RH interfered with the coatings' performance as preservation promoters.