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APPEARANCE AND TEXTURE CHANGES OF MODIFIED ATMOSPHERE‐PACKED FRESH‐CUT MANGOSTEEN AFTER PRESERVATIVE DIPS
Author(s) -
MANURAKCHINAKORN SUPRANEE,
CHAMNAN UMAPORN,
MAHAKARNCHANAKUL WARAPA
Publication year - 2012
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.1745-4549.2011.00617.x
Subject(s) - preservative , ascorbic acid , chemistry , food science , modified atmosphere , shelf life , browning , sodium , citric acid , lightness , food preservation , softening , materials science , organic chemistry , physics , optics , composite material
Retarding browning and softening of fresh‐cut mangosteen during storage under modified atmosphere packaging (MAP) by pretreatment with preservative dips was investigated. Mangosteens at stage 1 of maturity were peeled and immersed for 30 min in different mixed solutions including 2% sodium erythorbate + 0.2% calcium chloride (CaCl 2 ), 1% aluminium sulfate + 1% sodium chloride (NaCl), 1% ascorbic acid (AA) + 1% NaCl + 1% CaCl 2 and 1% citric acid + 1% NaCl + 1% CaCl 2 prior to active MAP (5% O 2 + 9% CO 2 ) using low‐density polyethylene bag. Quality changes of the fresh‐cut mangosteens were monitored during storage at 4C for up to 12 days. The fruit treated with 1% AA + 1% NaCl + 1% CaCl 2 exhibited the best quality of appearance and texture in terms of lightness, firmness, weight loss, exudation and sensory score during the storage. However, in‐package atmospheric compositions of all treatments were similarly developed throughout the storage. PRACTICAL APPLICATIONS Consumption of fresh‐cut mangosteen has been increasing rapidly due to its unique lusciousness. However, discoloration and firmness loss of the product are crucial limiting factors to acceptability by consumers. Chemical treatment with the mixed solution of 1% ascorbic acid + 1% sodium chloride + 1% calcium chloride has high potential for practical applications due to its effectiveness in maintaining appearance and texture of the product. Furthermore, the use of inexpensive preservative results in reducing production cost.