Coatings based on carboximethyl cellulose and dextrin in 'Tommy Atkins' mango fruit stored under refrigeration/ Recobrimentos a base de carboximetilcelulose e dextrina em mangas 'Tommy Atkins' armazenada sob refrigeracao

It was aimed to evaluate the efficiency of coatings based on carboximethyl cellulose (CMC) and dextrin applied in 'Tommy Atkins' mango fruit stored for zero, ten and 20 days under refrigeration (12.4 ± 3.1°C and 72 ± 12% RH) and, after this period, submitted to ambient conditions (20.3 ± 3.0°C and 40 ± 7% RH) for three, six, eight and nine days. The CMC 1.0% + dextrin 0.2%, CMC 0.8% + dextrin 0.5%o and CMC 0.5% + dextrin 1.0% coatings were compared to the control. The experimental design was completely randomized in factorial 4x7 (coating x storage time), with four replicates constituted by three fruits. The application of CMC 1.0% + dextrin 0.2% or CMC 0.8% + dextrin 0.5% delayed the soluble solids accumulation, the titratable acidity reduction and the skin color evolution, increasing fruit brightness that ensured a better appearance. The responses indicate a delay on maturation that was more evident on CMC 0.8% + dextrin 0.5% treatment.