Effects of conservation methods, packaging and storage time on pulp color of Ubá mango organically cultivated.
Faraoni A. S., Ramos A. M., Stringheta P. C., Laureano J.
Author Affiliation: Universidade Federal de Viçosa, Departamento de Tecnologia de Alimentos, Av. P.H. Rolfs, s/n 36570-000 Viçosa, MG, Brazil.
Revista Ceres 55 : 504-511
Abstract : A study was conducted to analyse the effect of conservation methods, packaging and storage time on pulp colour of organic mango cv. Ubá. Mangoes were harvested from orchards located in the 'Zona da Mata' Region, Minas Gerais, Brazil, in 2004/05. The fruits were divided into 3 groups before processing. In the first and second groups, pulp was pasteurized, and the binomials of 75°C/8.7 minutes and 80°C/4.6 minutes were evaluated. In the third group, pulp was frozen only. Pulps were conditioned in metallic and transparent containers, previously sterilized, sealed with screwed covers, and stored for 180 days. Pasteurized pulps were stored at 7±2°C and the frozen non-pasteurized pulps were stored at -18°C. Colour evaluation was carried out using a tristimulus colorimeter in a CIELAB system (1976), by analysing the coordinates L*, lightness; a*, component red-green; and b*, yellow-blue component. The frozen pulp presented the least colour change, after 6 months of storage, independent of packaging.