Effect of freezing and storage periods on characteristics of frozen sliced Arumanis mango.
Mulyawanti I., Dewandari K. T., Yulianingsih
Author Affiliation: Indonesian Center for Agricultural Postharvest Research and Development, Jalan Tentara Pelajar No. 12A, Bogor 16114, West Java, Indonesia.
Indonesian Journal of Agriculture 3 : 32-38
Abstract : Mango is a potential tropical fruit in Indonesia. With its abundant productions, the mango can be relied upon to be one tropical fruit that can compete in international markets. However, like other horticultural products, mangoes are easily damaged hence their shelf life is relatively short and thus limits range of the marketing distribution. Freezing is one way to anticipate the damage to mangoes, and thus have a longer shelf-life. The study aimed to determine the effect of period of immersion in liquid nitrogen and frozen storage on the characteristics of frozen sliced Arumanis mango. Rapid freezing research on sliced ripe mango was conducted in a laboratory using a factorial completely randomized design. The factors studied were four dipping periods in liquid nitrogen (0, 30, 40 and 50 seconds) and four levels of storage periods (0, 1, 2, and 3 months). The results showed that 40-second immersion in liquid nitrogen gave the best characteristics of frozen sliced Arumanis mango after storage for 3 months, i.e. with a Ph of 4.9, total soluble solid (TSS) 14.07°Brix, vitamin C 27.66 mg/100 g, total acid 0.46, hue 85.09, chroma 39.57, and sorically are preferred by the panelists. The total plate count (TPC) content was 250 colonies/ml, far below the required standard TPC (100,000 colonies/ml).