Quality of minimally processed 'Tommy Atkins' mangoes subjected to different chemical treatments.
Boas B. M. V., Nunes E. E., Lima L. C. de O., Boas E. V. de B. V., Pinheiro J. R.
Author Affiliation: Departamento de Ciência dos Alimentos-DCA, Universidade Federal de Lavras-UFLA, Lavras, MG, Caixa Postal: 37, Brazil.
Revista Brasileira de Armazenamento 31 : 44-51
Abstract : The efficacy of 1% citric acid, 1% ascorbic acid and 15 calcium chloride in preserving the quality of fruits of mango cv. Tommy Atkins stored under active modified atmosphere and refrigeration was determined. The mass loss in the fresh-cut mangoes did not exceed 0.20%. The chemical treatments increased the L* of the fruits which decreased with storage. Calcium chloride treatment resulted in better fruit texture and increased the calcium contents in the mango chunks, resulting in higher firmness and lower polygalacturonase activity. However, the treatment did not reduce the solubilization of pectic substances during storage. Mango fruits stored in modified atmosphere and refrigeration maintained good sensory qualities up to 10 days. Fruits stored up to 12 days in modified atmosphere were considered safe.