ISSN e:2007-4034 / ISSN print: 2007-4034

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Vol. 22, issue 3 September - December 2016

ISSN: ppub: 1027-152X epub: 2007-4034

Scientific article

Coatings based on starch and pectin from ‘Pear’ banana (Musa ABB), and chitosan applied to postharvest ‘Ataulfo’ mango fruit

http://dx.doi.org/10.5154/r.rchsh.2015.09.037

Bello-Lara, Juan Esteban 1 ; Balois-Morales, Rosendo 2 * ; Juárez-López, Porfirio 3 ; Alia-Tejacal, Irán 3 ; Peña-Valdivia, Cecilia Beatriz 4 ; Jiménez-Zurita, José Orlando 1 ; Sumaya-Martínez, María Teresa 2 ; Jiménez-Ruíz, Edgar Iván 2

  • 1Universidad Autónoma de Nayarit, Posgrado en Ciencias Biológico Agropecuarias. Carretera Tepic-Compostela km 9, Xalisco, Nayarit, C. P. 63780, MÉXICO.
  • 2Universidad Autónoma de Nayarit, Secretaría de Investigación y Posgrado. Ciudad de la Cultura S/N, Tepic, Nayarit, C. P. 63000, MÉXICO.
  • 3Universidad Autónoma del Estado de Morelos, Posgrado en Ciencias Agropecuarias y Desarrollo Rural, Facultad de Ciencias Agropecuarias. Avenida Universidad 1001, Cuernavaca, Morelos, C. P. 62210, MÉXICO.
  • 4Colegio de Postgraduados, Posgrado en Botánica. Carretera México-Texcoco km 38.5, Montecillo, Estado de México, C. P. 56230, MÉXICO.

Corresponding author. balois_uanayar@hotmail.com

Received: September 23, 2015; Accepted: September 15, 2016

This is an open-access article distributed under the terms of the Creative Commons Attribution License view the permissions of this license

Abstract

The development of new postharvest technologies, which prolong useful fruit life and are also biodegradable, has promoted the use of edible coatings, prepared based on polysaccharides obtained from nonconventional sources, such as the starch and pectin in banana fruits. The objective of this study was to evaluate the effects of coatings based on starch and pectin from ‘Pear’ banana, as well as chitosan applied to ‘Ataulfo’ mango fruit. Coverings with 1 % starch and others with 1 % pectin were applied by immersion to mango fruits at physiological maturity; fruits were then stored for 12 days at 10 ± 2°C, plus another 9 days at 22 ± 2°C. The assessed variables were: weight loss (%), color (L*, a*, b*), firmness (kgf∙cm-2), total soluble solids (°Brix), and titratable acidity (%). ‘Ataulfo’ mango fruits covered with starch from ‘Pear’ banana (Musa ABB) showed greater firmness (3.34 kgf∙cm-2) and a high content of total soluble solids (16.96 °Brix), compared to the control fruits (2.26 kgf∙cm-2 and 15.8 °Brix, respectively); this coating extended the postharvest period to 21 days. The edible coatings did not affect the cuticle color of ‘Ataulfo’ mango fruits and retained their typical yellow color.

Keywords:polysaccharides; tropical fruits; biofilms; postharvest

Introduction

Annual mango fruit (Mangifera indica L.) production in Mexico is over 1.45 million tons, and one of every five tons is destined to the export market. Thus, Mexico is ranked as the fourth largest mango-producing country after Indonesia (Servicio de Información Agroalimentaria y Pesquera [SIAP], 2014). Postharvest management is important for increasing the export volume of fruit and vegetable products. Therefore, new technologies have been implemented that help preserve them; one of the alternatives that is being promoted is the use of biodegradable packaging, including edible coatings that present a viable alternative to prolong fruit shelf life and quality.

Edible coatings, made with polysaccharides from nonconventional sources, add value to fruit and vegetable products, since there is an important number of plant species with high contents of starch and pectin, which could serve as the raw material for making coatings. Species containing these materials include some fruits such as banana (Musa paradisiaca), which at physiological maturity has important amounts of these carbohydrates (Bello-Pérez, Agama-Acevedo, Sayago-Ayerdi, Moreno-Damían, & Figueroa, 2000).

Starch is the most commonly used raw material for making biodegradable films, mainly because it is a low-cost renewable polysaccharide, which is abundant and relatively easy to manage (Lourdin, Della-Valle, & Colonna, 1995). Pectin is another one of the complex carbohydrates found in fruits, and it is one of the principal components of the primary and medium cell wall in plant tissues (Arellanes et al., 2011). Pectin is a nontoxic biopolymer, biocompatible and biodegradable (Sriamornsak, Wattanakorn, Nunthanid, & Puttipipitkhachorn, 2008), which is why it has been employed as an edible coating.

Materials and methods

Fruits were harvested in the community 14 de Marzo in the municipality of Tepic, Nayarit, Mexico. The evaluated fruits were washed with distilled water and disinfected with 1 % sodium hypochlorite. They were later selected on the basis of size, shape, color and absence of mechanical or phytosanitary damage. The selected fruits were then treated and and stored at 10 ± 2 °C for 12 days; subsequently, they remained nine days at laboratory temperature (22 ± 2 °C) to simulate export conditions.

Preparation and application of starch, pectin and chitosan

A watery solution (1 %) of each polysaccharide (starch and pectin) was prepared. Additionally, 1 % chitosan, extracted from shrimp, was evaluated. The following treatments were generated: 1 % starch (T1), 1 % pectin (T2), 1 % chitosan (T3), starch-chitosan (T4), pectin-chitosan (T5) and control (T6).

Assessed variables

All variables were measured every six days, starting from day 1 until day 21 of postharvest storage.

Weight loss

To determine this variable a digital scale (Snova ES-210®) and the following formula were used:

where WL is weight loss, fw is final weight, and iw is the weight of the fruits at the beginning of the experiment. The values were reported in percentage (%).

Firmness

To measure fruit firmness, a penetrometer (Digital Fruits model GY-4) with a 0.8-mm diameter pressure head was used. The results are expressed in kilograms force per square centimeter (kgf∙cm-2).

Titratable acidity (TA)

TA was determined with NaOH at 0.1N and phenolphtalein at 0.5 % as indicator (Association of Official Analytical Chemists [AOAC], 2005). The values are reported as a percentage of malic acid present in the fruit. The formula used was:

where Ma is the % of malic acid, V the volume in mL of titratable NaOH, N the solution of NaOH (0.1 N), meq the weight in milliequivalents of malic acid (0.067 meq) and Y the volume in mL of sample.

Total soluble solids (TSS)

They were determined with a refractometer (Spectronics Instruments model 334610) by means of AOAC methodology (2005). The values were expressed in degrees Brix (°Brix).

Fruit Color

The color was measured in the epidermis of the fruit and in two of its equatorial zones, using a Minolta CR-300 model colorimeter; the reading was related to the parameters L*, a*, b*, where L* is the luminosity reflected by the fruit, and the values go from 0 (black) until 100 (white); a* indicates the value from green (-) to red (+), and b* indicates the value of the color going from blue (-) to yellow (+), and these were converted to chromaticity (C) and hue angle (h°) parameters, which were calculated by applying the following equations (García-Tejeda, Zamudio-Flores, Bello-Pérez, Romero-Bastida, & Solorza-Feria, 2011).

C = (a*2 + b*2)½

h° = tan-1 (b*/ a*), when a* > 0 and b* ≥ 0

h° =180 + tan-1 (b*/a*), when a* < 0

The harvest index of mango fruits are based on the color of peel and pulp, ranging from yellow-green colors in peel, and from yellow to orange in pulp.

Experimental design and statistical analysis

A completely randomized experimental design with a 6x2 factorial arrangement was used. There were six treatments (T1 = starch, T2 = pectin, T3 = chitosan, T4 = starch/ chitosan, T5 = pectin/chitosan) and two temperature levels (10 ± 2 °C and 22 ± 2 °C). The experimental unit was a fruit with 5 replications. The statistical analysis of the results was carried out with an ANOVA test (Tukey, α = 0.01) by means of the SAS statistical package (SAS, 2000).

Results and discussion

Weight loss

There were no differences (P > 0.01) among the treatments (Table 1); nevertheless, the least weight loss occurred with the 1 % starch-chitosan mixture (3.51 %), followed by 1 % chitosan (3.60 %) and 1 % starch (3.67 %), with respect to the control (3.88 %). Regarding postharvest performance of ‘Ataulfo’ mango, it was observed that for day 6 the loss was 1.64 % to 3.46 %, and for day 12 it was 1.15 % to 2.2 % with respect to the control; weight loss, however, increased (7.60 %) from day 12 to day 18 (Table 2). This tendency was possibly due to the stress the fruits suffered at being transferred from 10 ± 2 °C to 22 ± 2 °C. Similar values were obtained by Valera, Materano, Maffei, Quintero, and Zambrano (2011), who reported that in ‘Bocado’ mango fruit covered with 2 % starch and stored at 15 °C for 16 days, weight loss was 3.5 % to 4 %. Almeida-Castro, Reis-Pimientel, Santos-Souza, Vieira-de Oliveira, y da Costa-Oliveira (2011) also recorded that in papaya coated with 2 % starch and stored at 8 °C for six days, weight loss was 1.33 %.

Table 1.. Statistical significances of the response variables of ‘Ataulfo’ mango fruits during 21 days of storage.

SV = source of variation, DL = degrees of liberty, WL = weight loss (%), FIRM = firmness (kgf∙cm-2); TA = titratable acidity (%), TSS = total soluble solids (°Brix), L = luminosity, °h = hue degrees, C* = chromaticity, Sd = storage date, Trea = treatments, Temp = temperature factor, Da*Trea = *treatment date, Trea*Temp = treatments* temperature factor, and CV = coefficient of variation. ** = significance at P ≤ 0.01.

Table 2. Weight loss of ‘Ataulfo’ mango fruits with different coatings stored for 12 days at 10 ± 2 °C, plus 9 days at 22 ± 2 °C.

ST = storage temperature and SD = storage days. zMeans with the same letters within a column do not differ statistically (Tukey, P ≤ 0.01). * = storage days of the fruits transferred from 10 ± 2 a 22 ± 2 °C.

Firmness

During storage of mango fruits at 10 ± 2 °C, differences (P > 0.01) in firmness (Table 1) were not observed; however, when they were transferred to 22 ± 2 °C, firmness diminished, with significant statistical differences being observed (P < 0.01) (Table 3). ‘Ataulfo’ mango fruits with 1 % starch had 3.34 kgf∙cm-2 firmness loss, followed by 1 % starch/chitosan (3.28 kgf∙cm-2), chitosan (3.14 kgf∙cm-2), pectin (3.26 kgf∙cm-2) and 1 % pectin/chitosan (2.90 kgf∙cm-2), with respect to the control fruits (2.26 kgf∙cm-2). This loss of firmness may be attributed to the fact that the non-water-soluble pectic fraction diminishes, implementing the soluble fraction, which caused the reduction in firmness. In addition to this, the carbohydrates, splitting from simpler units, reduce the fruit firmness (Pérez-Rivero, Bringas, Cruz, & Báez-Sañudo, 2003). Similar results were found by Zhu, Qiuming, Cao, and Jiang (2008) using chitosan at different concentrations in ‘Tainong’ mango. Valera et al. (2011) reported firmness of 6.5 kgf∙cm-2 with 2 % chitosan coatings and 5.5 kgf∙cm-2 with 2 % starch coatings in ‘Bocado’ mango fruits stored at 15 °C for 16 days.

Table 3.. Firmness of ‘Ataulfo’ mango fruits with different coatings stored for 12 days at 10 ± 2 °C, plus 9 days at 22 ± 2 °C.

ST = storage temperature and SD = storage days. zMeans with the same letters within a column do not differ statistically (Tukey, P ≤ 0.01). * = storage days of the fruits transferred from 10 ± 2 a 22 ± 2 °C.

Titratable acidity

Table 4 presents the changes in titratable acidity (TA). TA diminished while TSS (Table 5) increased during storage time, presenting differences (P < 0.01) during the 12 days of storage until day 18, where TA diminished (0.61 %) in all treatments, compared to the control fruits; for day 21 the fruits presented similar values (P > 0.01) in the treatments. TA decreased by 0.24 % in fruits coated with chitosan, starch/chitosan, pectin/chitosan, and control fruits, with respect to the fruits covered with starch (0.30 %) and with pectin (0.18 %). Zambrano, Maffei, Materano, Quintero, and Valera (2011), in assessing coatings of starch, methyl cellulose, and chitosan, obtained similar values of 0.38, 0.46, and 0.42 %, respectively. It is assumed that these changes in the reduction of content of organic acids are due to their being used in the respiration process or being turned into sugars (Alia-Tejacal, Colinas-León, Martínez-Damián, & Soto-Hernández, 2002). Another factor which could interfere in TA is the modified atmosphere generated by the coating, which by accumulating CO2 in the tissue results in higher fruit acidity (Zambrano et al., 2011).

Table 4.. Titratable acidity of ‘Ataulfo’ mango fruits with different coatings stored for 12 days at 10 ± 2 °C, plus 9 days at 22 ± 2 °C.

ST = storage temperature and SD = storage days. zMeans with the same letters within a column do not differ statistically (Tukey, P ≤ 0.01). * = storage days of the fruits transferred from 10 ± 2 a 22 ± 2 °C.

Table 5.. Total soluble solids of ‘Ataulfo’ mango fruits with different coatings stored for 12 days at 10 ± 2 °C, plus 9 days at 22 ± 2 °C.

ST = storage temperature and SD = storage days. zMeans with the same letters within a column do not differ statistically (Tukey, P ≤ 0.01). * = storage days of the fruits transferred from 10 ± 2 a 22 ± 2 °C.

Total soluble solids (TSS)

Table 5 shows the changes in total soluble solids (TSS) during the time of postharvest storage. Statistical difference (P < 0.01) in TSS was observed starting from day 12 of storage of coated mango fruits, with respect to the control. Zambrano et al. (2011) reported similar behavior in ‘Bocado’ mango fruits covered with starch, methyl cellulose, and chitosan. In the present study, the highest TSS values were obtained at 21 days of storage (15 to 17 °Brix).

Color

Luminosity (L*) of the coated fruits showed no differences (P < 0.01) during postharvest storage compared to control fruits, so the coatings had no negative impact on the ‘Ataulfo‘ mango fruits (Table 6). Concerning the hue angle and chromaticity, the fruits stored for 12 days at 10 ± 2 °C had values between 102 and 108 degrees and chromaticity between 65 and 68, reasserting the green color of the mango fruit epicarp. It was observed that the fruits, upon being transferred to storage at 22 ± 2 °C (day 12 to day 21), on day 18 acquired a light yellow coloring, and up to day 21 they presented values of 87 degrees and chromaticity of 65, thus reaching its yellow coloring, typical of ‘Ataulfo’ mango (Tables 7 and 8). Color changes during the ripening process of most fruits are mainly the result of chlorophyll degradation and the synthesis of pigments such as carotenoid and anthocyanin (Brownleader et al., 1999). Similar values are reported using 2 % starch and 2 % chitosan coatings applied to ‘Bocado’ mango, obtaining L* = 61 and L* = 58, respectively; Pérez et al. (2003) recorded values of L* = 63.64 in ‘Tommy’ mango stored at 20 °C during a 12-day period.

Table 6.. Luminosity of ‘Ataulfo’ mango fruits with different coatings stored for 12 days at 10 ± 2 °C, plus 9 days at 22 ± 2 °C.

ST = storage temperature and SD = storage days. zMeans with the same letters within a column do not differ statistically (Tukey, P ≤ 0.01). * = storage days of the fruits transferred from 10 ± 2 a 22 ± 2 °C.

Table 7.. Chroma of ‘Ataulfo’ mango fruits with different coatings stored for 12 days at 10 ± 2 °C, plus 9 days at 22 ± 2 °C.

ST = storage temperature and SD = storage days. zMeans with the same letters within a column do not differ statistically (Tukey, P ≤ 0.01). * = storage days of the fruits transferred from 10 ± 2 a 22 ± 2 °C.

Table 8.. Hue of ‘Ataulfo’ mango fruits with different coatings stored for 12 days at 10 ± 2 °C, plus 9 days at 22 ± 2 °C.

ST = storage temperature and SD = storage days. zMeans with the same letters within a column do not differ statistically (Tukey, P ≤ 0.01). * = storage days of the fruits transferred from 10 ± 2 a 22 ± 2 °C.

Conclusions

‘Ataulfo’ mango fruits coated with starch from ‘Pear’ banana (Musa ABB) had greater firmness (3.34 kgf∙cm-2) and a high content of total soluble solids (16.96 °Brix) in relation to the control fruits (2.26 kgf∙cm-2 and 15.8 °Brix, respectively); the coating prolonged the postharvest period to 21 days.

The edible chitosan coating evaluated in the analyzed variables did not stand out when compared to the starch coating.

Edible coatings did not affect the cuticle color of ‘Ataulfo’ mango fruit and preserved its typical yellow color.

References

Alia-Tejacal, I., Colinas-León, M. T., Martínez-Damián, M. T., & Soto-Hernández, M. R. (2002). Factores fisiológicos, bioquímicos y de calidad en frutos de zapote mamey (Pouteria sapota Jacq. H.E. Moore & Stearn) durante postcosecha. Revista Chapingo Serie Horticultura, 8(2), 263-281. Retrieved from https://chapingo.mx/revistas/revistas/articulos/doc/rchshVIII219.pdf

Almeida-Castro, A., Reis-Pimientel, J. D., Santos-Souza, D., Vieira-de Oliveira, T., & da Costa-Oliveira, M. (2011). Study of preservation of papaya (Carica papaya L.) associated with the application of edible films. Revista Venezuela Ciencia y Tecnología de Alimentos, 2(1), 049-060. Retrieved from https://ri.ufs.br/bitstream/123456789/719/1/EstudioConservacionPapaya.pdf

Arellanes, A., Jaraba, M., Mármol, Z., Páez, G., Aiello-Mazzarri, C., & Rincón, M. (2011). Pectin yield and characterization from ‘Manzano’ banana peels (Musa AAB). Revista de la Facultad de Agronomía, 28(4), 523-539.

Association of Official Analytical Chemists (AOAC). (2005). Official methods of analysis, 18 th. (Ed). Gaithersburg, Maryland, USA: Author.

Bello-Pérez, L. A., Agama-Acevedo, E., Sayago-Ayerdi, S. G., Moreno-Damían, E., & Figueroa, J. D. C. (2000). Some structural, physicochemical and functional studies of banana starches isolated from two varieties growing in Guerrero, México. Starch - Stärke, 52(2-3), 68-73. doi: 10.1002/(SICI)1521-379X(200004)52:2/3<68::AID-STAR68>3.0.CO;2-1

Brownleader, M. D., Jackson, P., Mobasheri, A., Pantelides, A. T., Sumar, S., Trevan, M., & Dey, P. M. (1999). Molecular aspects of cell wall modification during fruit ripening. Critical Reviews in Food Science and Nutrition, 39(2), 149-164. doi: 10.1080/10408399908500494

García-Tejeda, Y. V., Zamudio-Flores, P. B., Bello-Pérez, L. A., Romero-Bastida, C. A., & Solorza-Feria, J. (2011). Oxidación del almidón nativo de plátano para su uso potencial en la fabricación de materiales de empaque Biodegradables: caracterización física, química, térmica y morfológica. Revista Iberoamericana de Polímeros, 12(3), 125-135.

Lourdin, D., Della-Valle, G., & Colonna, P. (1995). Influence of amylase content on starch films and foams. Carbohydrate Polymers, 27(4), 261-270. doi: 10.1016/0144-8617(95)00071-2

Pérez-Rivero, B., Bringas, E., Cruz, L., & Báez-Sañudo, R. (2003). Aplicación de cera comestible en mango. Parte I: Efecto en las características fisicoquímicas durante el almacenamiento comercial. Revista Iberoamericana de Tecnología Postcosecha, 5(2), 100-112. Retrieved from http://www.redalyc.org/pdf/813/81350206.pdf

Servicio de Información Agroalimentaria y Pesquera (SIAP). (2014). Producción agrícola por cultivo y por estado. México: Author. Retrieved from http://www.siap.gob.mx/cierre-de-la-produccion-agricola-por-estado/

Sriamornsak, P., Wattanakorn, N., Nunthanid, J., & Puttipipitkhachorn, S. (2008). Mucoadhesion of pectin as evidence by wettability and chain interpenetration. Carbohydrate Polymers, 74(3), 458-467. doi: 10.1016/j.carbpol.2008.03.022

Statistical Analysis System (SAS Institute Inc.). (2005). Software product support manual, ver. 1 (First Edition). Cory, N. C.: Author.

Valera, A., Materano, W., Maffei, M., Quintero, I., & Zambrano, J. (2011). Use of edible coatings and low temperature for keeping the quality on storage of mango ‘Bocado’ fruit. Revista de la Facultad de Agronomía, 28(1), 600-608. Retrieved from http://revfacagronluz.org.ve/PDF/suplemento_diciembre_2011/v28supl1a2011ta_600.pdf

Zambrano, J., Maffei, M., Materano, W., Quintero, I., & Valera, A. (2011). Effect of three coatings on some quality aspects of mango fruit ‘Bocado’ during storage. Revista de la Facultad de Agronomía, 28(1), 636-645.

Zhu, X., Qiuming, W., Cao, J., & Jiang, W. (2008). Effects of chitosan coating on postharvest quality of mango (Mangifera indica L. cv. Tainong) fruits. Journal of Food Processing and Preservation, 32(5), 770-784. doi: 10.1111/j.1745-4549.2008.00213.x

Tables:

Table 1.. Statistical significances of the response variables of ‘Ataulfo’ mango fruits during 21 days of storage.
SV = source of variation, DL = degrees of liberty, WL = weight loss (%), FIRM = firmness (kgf∙cm-2); TA = titratable acidity (%), TSS = total soluble solids (°Brix), L = luminosity, °h = hue degrees, C* = chromaticity, Sd = storage date, Trea = treatments, Temp = temperature factor, Da*Trea = *treatment date, Trea*Temp = treatments* temperature factor, and CV = coefficient of variation. ** = significance at P ≤ 0.01.
Table 2. Weight loss of ‘Ataulfo’ mango fruits with different coatings stored for 12 days at 10 ± 2 °C, plus 9 days at 22 ± 2 °C.
ST = storage temperature and SD = storage days. zMeans with the same letters within a column do not differ statistically (Tukey, P ≤ 0.01). * = storage days of the fruits transferred from 10 ± 2 a 22 ± 2 °C.
Table 3.. Firmness of ‘Ataulfo’ mango fruits with different coatings stored for 12 days at 10 ± 2 °C, plus 9 days at 22 ± 2 °C.
ST = storage temperature and SD = storage days. zMeans with the same letters within a column do not differ statistically (Tukey, P ≤ 0.01). * = storage days of the fruits transferred from 10 ± 2 a 22 ± 2 °C.
Table 4.. Titratable acidity of ‘Ataulfo’ mango fruits with different coatings stored for 12 days at 10 ± 2 °C, plus 9 days at 22 ± 2 °C.
ST = storage temperature and SD = storage days. zMeans with the same letters within a column do not differ statistically (Tukey, P ≤ 0.01). * = storage days of the fruits transferred from 10 ± 2 a 22 ± 2 °C.
Table 5.. Total soluble solids of ‘Ataulfo’ mango fruits with different coatings stored for 12 days at 10 ± 2 °C, plus 9 days at 22 ± 2 °C.
ST = storage temperature and SD = storage days. zMeans with the same letters within a column do not differ statistically (Tukey, P ≤ 0.01). * = storage days of the fruits transferred from 10 ± 2 a 22 ± 2 °C.
Table 6.. Luminosity of ‘Ataulfo’ mango fruits with different coatings stored for 12 days at 10 ± 2 °C, plus 9 days at 22 ± 2 °C.
ST = storage temperature and SD = storage days. zMeans with the same letters within a column do not differ statistically (Tukey, P ≤ 0.01). * = storage days of the fruits transferred from 10 ± 2 a 22 ± 2 °C.
Table 7.. Chroma of ‘Ataulfo’ mango fruits with different coatings stored for 12 days at 10 ± 2 °C, plus 9 days at 22 ± 2 °C.
ST = storage temperature and SD = storage days. zMeans with the same letters within a column do not differ statistically (Tukey, P ≤ 0.01). * = storage days of the fruits transferred from 10 ± 2 a 22 ± 2 °C.
Table 8.. Hue of ‘Ataulfo’ mango fruits with different coatings stored for 12 days at 10 ± 2 °C, plus 9 days at 22 ± 2 °C.
ST = storage temperature and SD = storage days. zMeans with the same letters within a column do not differ statistically (Tukey, P ≤ 0.01). * = storage days of the fruits transferred from 10 ± 2 a 22 ± 2 °C.