Chemical Papers

, Volume 64, Issue 4, pp 475–481 | Cite as

Polysaccharide from Anacardium occidentale L. tree gum (Policaju) as a coating for Tommy Atkins mangoes

  • Marthyna P. Souza
  • Miguel A. Cerqueira
  • Bartolomeu W. S. Souza
  • José A. Teixeira
  • Ana L. F. Porto
  • António A. Vicente
  • Maria G. Carneiro-da-CunhaEmail author
Original Paper


Policaju-based coatings were applied on “Tommy Atkins” mangoes and the effects of four different treatments on mango shelf-life were evaluated under storage condition at 4°C and 82 % of relative humidity over 28 days. The surface tension of mangoes was found to be 29.04 mN m−1; the dispersive and polar components were 27.57 mN m−1 and 1.47 mN m−1, respectively, and the critical surface tension was 22.7 mN m−1. A significantly lower mass loss was observed in all mangoes treated with Policaju-based coatings. For all applied treatments, no significant variation in the total soluble solids and pH was detected over the experimental storage time. The results show that Policaju-based coatings have a positive effect on the shelf-life extension of mangoes at low storage temperatures (4°C).


Policaju edible coating shelf-life mango 


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Copyright information

© Institute of Chemistry, Slovak Academy of Sciences 2010

Authors and Affiliations

  • Marthyna P. Souza
    • 1
  • Miguel A. Cerqueira
    • 2
  • Bartolomeu W. S. Souza
    • 2
  • José A. Teixeira
    • 2
  • Ana L. F. Porto
    • 3
    • 4
  • António A. Vicente
    • 2
  • Maria G. Carneiro-da-Cunha
    • 1
    • 3
    Email author
  1. 1.Departamento de BioquímicaUniversidade Federal de PernambucoRecifeBrazil
  2. 2.IBB — Institute for Biotechnology and Bioengineering, Centre of Biological EngineeringUniversidade do MinhoBragaPortugal
  3. 3.Laboratório de Imunopatologia Keizo AsamiUniversidade Federal de PernambucoRecifeBrazil
  4. 4.Departamento de Morfologia e Fisiologia AnimalUniversidade Federal Rural de Pernambuco-UFRPERecifeBrazil

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