Enzymatic inactivation in mango (Mangifera indica L. var. Tommy Atkins) dehydration.
Reis R. C., Ramos A. M., Minim V. P. R.
Author Affiliation: DTA/UFV, Viçosa, MG, Brazil.
Revista Brasileira de Armazenamento 30 : 78-82
Abstract : In an experiment conducted to determine the optimum treatment for characteristic colour retention, mango slices (2-3 mm) were immersed for 20 minutes in the following solutions: 0 mg citric acid (CA) + 100 mg ascorbic acid (AA)/litre (M1); 25 mg CA + 75 mg AA/litre (M2); 30 mg CA + 60 mg AA/litre (M3) and 50 mg CA + 50 mg AA/litre (M4). M2 was accepted by a high number of consumers and presented lighter colouration, hence, is considered as the best treatment.