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Effects of state/phase transitions on the quality attributes of mango (Mangifera indica L.) during frozen storage
Author(s) -
Zhang Yu,
Zhao JinHong,
Ding Yang,
Nie Ying,
Xiao HongWei,
Zhu Zhen,
Tang XuanMing
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13275
Subject(s) - mangifera , ascorbic acid , cold storage , congelation , materials science , phase (matter) , chemistry , horticulture , food science , thermodynamics , physics , biology , organic chemistry
Summary Effects of different state/phase transitions (temperature fluctuations) on quality attributes of mango cubes during frozen storage were investigated. Temperature of frozen mango was modulated from −65 °C to different states, namely, rubbery state ( T > T m ′ ) , partially freeze‐concentrated state ( T g ″ < T < T m ′ ) and glassy states ( T < T g ′andT g ′ < T < T g ″ ). Results revealed that frozen samples after 4 weeks of storage in a glassy state showed higher quality in hardness, drip loss, colour and ascorbic acid. Quality of mango still continued to change during frozen storage even in the glassy state without temperature fluctuations. Furthermore, there was a significant decrease in quality attributes of frozen mango subjected to temperature fluctuations above T m ′ and T g ″ . Current work indicates glassy state storage can improve retention of quality attributes in frozen mango and glassy state without temperature fluctuation was proposed as the most favourable frozen storage condition.