Evaluation of minimally processed mango (Mangifera indica) cv. Palmer.
Moura F. T., Costa C. O., Silva S. J. O., Guimarães C. M. O., Martins L. P.
Author Affiliation: Departamento de Gestão e Tecnologia Agroindustrial, Centro de Ciências Humanas Sociais e Agrárias - UFPB, Centro, CEP: 58220-000, Bananeiras-PB, Brazil.
Magistra 26 : 291-295
Abstract : A study was conducted to evaluate the effect of ascorbic and citric acid, both at 1%, on minimally processed mango cv. 'Palmer' fruits, stored under modified atmosphere and refrigerated (5±0.2°C, 90±1% RH) for 12 days. The titratable acidity, pH, soluble solids, ascorbic acid and overall appearance were determined. The application of ascorbic acid and citric acid had no influence on the shelf life of minimally processed mangoes.