References on Mango

Araújo N. M., Gusmão M. T. A. de, Rocha M. M. B. da, Serrão B. de O.

Abstract : The mango is a tropical fruit of great acceptance for consumers due to its exotic characteristics and nutritional composition, justifying the minimal processing, increasing the aggregate value. The aim of this work was to evaluate the packets and shelf life of fresh cut mango. The statistical outline was entirely random in subdivided parts, constituting five storage times (0, 3, 6, 9 e 12 days) and two packets (with and without vacuum), where physical-chemical and sensorial characteristics were evaluated. The mangoes were selected, washed, peeled, cut in 2 cm cubes, deepen into a solution with sanitized content for 15 minutes and drained as the last step. The processed fruits were stored on a temperature of 5 degrees Celsius for 12 days. The fresh mass loss was significant among the packets starting from the 9th day, extending to the 12th day of storage; the total soluble solid content was significantly higher in the vacuum treatment from the 3rd to the 9th day of storage; the pH was significantly higher from the 3rd to the 9th day of storage, and in the 12th day the pH was lower than in the vacuum packet. There was no difference in the acidity titled until the 9th day of storage. The sensory analysis wasn't significant between the mango minimally processed vacuum packed and those without vacuum packed, and its limited shelf life of four days of storage.