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INFLUENCE OF OSMOTIC DEHYDRATION, RIPENESS AND FROZEN STORAGE ON PHYSICOCHEMICAL PROPERTIES OF MANGO
Author(s) -
RINCON ANGELA,
KERR WILLIAM L.
Publication year - 2010
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2009.00404.x
Subject(s) - osmotic dehydration , ripeness , chemistry , food science , titratable acid , sucrose , dehydration , sugar , freezing point , vitamin c , browning , horticulture , ripening , botany , biochemistry , physics , biology , thermodynamics
The effect of osmotic drying on mango slices of different ripeness, subsequently frozen and stored at − 18C during 20 weeks was evaluated. Osmotic treatments decreased moisture content, titratable acidity, vitamin C levels, lightness ( L* ) and firmness, while increasing total soluble solids. Subsequent freezing resulted in further decreases in acidity, vitamin C and firmness. However, samples treated with higher concentrations of sucrose showed less change in properties during frozen storage. Initially less ripe fruit could be softened somewhat by osmotic treatment, with firmness and cohesiveness maintained through frozen storage. Treated less ripe fruit also had lower acid while picking up sugar and had higher vitamin C levels than more mature fruit.PRACTICAL APPLICATIONS The quality of delicate fruits such as mangoes may be compromised by freezing and frozen storage. Tissue damage occurs as ice accrues and concentrates soluble solids. Pretreatment by osmotic drying can remove some of the available water, leaving less available to form ice during freezing. This research investigates combining osmotic dehydration and freezing to promote the quality of mango slices. It also addresses the possibility of using less than ripe, or overripe, fruit to make high quality frozen mango pieces.