{"corpus_id":87990985,"paper_sha":"98949c755264f0c8ea55ac844bde5f491d059c2d","doi":"10.1590/0100-2945-270/14","arxiv_id":null,"pmid":null,"pmcid":null,"mag_id":2346113861,"dblp_id":null,"acl_id":null,"title":"QUALIDADE DE MANGA ‘TOMMY ATKINS’ DA PRODUÇÃO INTEGRADA RECOBERTA COM FÉCULA DE MANDIOCA ASSOCIADA A ÓLEOS ESSENCIAIS E QUITOSANA","year":2016,"publication_date":"2016-02-01","venue":"","journal":{"name":"Revista Brasileira De Fruticultura","pages":"141-150","volume":"38"},"journal_issn":null,"journal_title":null,"publication_types":[],"pubmed_pub_types":null,"s2_fields_of_study":["Agricultural and Food Sciences","Chemistry"],"reference_count":14,"citation_count":13,"influential_citation_count":3,"is_open_access":true,"arxiv_categories":null,"arxiv_license":null,"arxiv_journal_ref":null,"mesh_headings":null,"chemicals":null,"comments_corrections":null,"source_flags":1,"s2_open_access_pdf_url":"http://www.scielo.br/pdf/rbf/v38n1/0100-2945-rbf-38-1-141.pdf","s2_open_access_landing_url":"https://www.semanticscholar.org/paper/98949c755264f0c8ea55ac844bde5f491d059c2d","s2_open_access_license":"CCBY","s2_open_access_status":"GOLD","pmc_open_access_pdf_url":null,"pmc_open_access_landing_url":null,"pmc_open_access_license":null,"pmc_open_access_status":null,"unpaywall_open_access_pdf_url":null,"unpaywall_open_access_landing_url":null,"unpaywall_open_access_license":null,"unpaywall_open_access_status":null,"abstract":"This study had as objective to evaluate the quality of ‘Tommy Atkins’ mango from the Integrated Production (IP) coated with cassava starch (S) associated with essential oils and chitosan. Mango was harvested, at the commercial maturity, from a certified orchard by the Mango IP. The coatings were: Control; S 3%; S 3% + Foeniculum 0.9% (SF); S 3% + Origanum 0.5% (SO), and S 2% + Chitosan 2% (SCH). Coated mangos were stored for 20 days at 12+1°C and 80 + 2% RH and, following, transferred to room conditions (24+2°C; 75+4% RH) for more 12 days, simulating the marketing condition. The combination SCH delayed ripening, maintaining the coloration, soluble solids, and acidity contents, providing mangos with purchase intention and flavor higher than the control.","claims":[{"public_id":"cl_168e08bbb8784ea9eaaa20804b24f9a7","status":"active","text":"Cassava starch coatings associated with essential oils or chitosan were evaluated as postharvest treatments for Integrated Production 'Tommy Atkins' mangoes.","confidence":0.91,"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/claims/cl_168e08bbb8784ea9eaaa20804b24f9a7"},{"public_id":"cl_316fede7392aa4d417e428ce4764a0a2","status":"active","text":"The S 2% + chitosan 2% coating delayed ripening and helped maintain coloration, soluble solids, and acidity in 'Tommy Atkins' mangoes during storage and subsequent marketing-simulation conditions.","confidence":0.97,"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/claims/cl_316fede7392aa4d417e428ce4764a0a2"},{"public_id":"cl_7693b1f2ee16eb6026512aab7afebc3c","status":"active","text":"The S 2% + chitosan 2% treatment produced mangoes with higher purchase intention and flavor than the control.","confidence":0.95,"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"url":"https://sah.borca.ai/claims/cl_7693b1f2ee16eb6026512aab7afebc3c"}],"concepts":[{"public_id":"co_16e4ff6327f032fdbf7cf99bc027d5de","status":"active","name":"S 2% + Chitosan 2%","description":"A coating formulation containing 2% cassava starch and 2% 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