The aim was to evaluate the effect of different doses of cassava starch in postharvest fruit of 'Mexerica-do-Rio' storage at room temperature. The fruits were harvested at physiological maturity in the experimental orchard at UFV, and were selected, cleaned and then immersed in suspensions of cassava starch at doses of 0, 2, 3 and 4% (g.v-1), plus 0.5 mL.L-1 of mineral oil for 5 minutes and stored at 21.0 ± 1.0 °C and relative humidity of 85 ± 5%, for 12 days, and were evaluated every four days. There was a fresh mass loss in all treatments, however more drastic when no application of biofilm was made. The mass loss reflected in the juice content reduction. It was observed significant reduction in the vitamin C content and acidity, except for the latter, when using the higher dose of starch.
Citrus deliciosa Ten.; Cassava starch; quality
