The effects of high pressure processing on sensory and stability of pre-cut mangos and carambolas.
Boynton B. B., Sims C. A., Balaban M. O., Marshall M. R., Sargent S.
Author Affiliation: Food Science and Human Nutrition Department, IFAS, University of Florida, Gainesville, FL 32611, USA.
Proceedings of the Florida State Horticultural Society 113 : 279-283
Abstract : 'Tommy Atkins' mangoes were peeled, cubed and vacuum-sealed in flexible retortable pouches. Some portion of the pouches were processed at 300 MPa for 1 minute, others processed at 600 MPa for 1 minute, and the remainder kept as controls. All treatments were stored in the dark at 3°C and evaluated by a trained sensory panel every 1-2 weeks for 9 weeks. Fresh mango flavour declined and off-flavor increased during storage, but colour and other sensory attributes changed very little. After 9 weeks of storage, microbial levels in the control were greater than 1×104 cfu/mL, ca. 1×102 cfu/mL in the 300 MPa treatment, and ca. 1×101 cfu/mL in the 600 MPa treatment. Pressure treatments also slightly reduced fresh mango flavour and increased off-flavor and sweetness. 'Arkin' carambolas were sliced and vacuum-sealed in flexible retortable pouches. They were treated at pressures of 600 MPa for 2, 4, or 6 minutes, at 800 MPa for 1, 3, or 5 minutes, and non-treated samples served as controls. All treatments were stored in the dark at 3°C and evaluated at 2 and 4 weeks. Evaluation consisted of exposing the carambolas to air and measuring the colour every 2 hours for 8 hours. The 800 MPa pressure treated carambola samples did not brown nearly as much as the non treated samples and 600 MPa treated samples.