Physiological and biochemical changes of different fresh-cut mango cultivars stored at 5 °C

被引：77

作者：

Gonzalez-Aguilar, Gustavo A. ^{[1
]}

Celis, Jorge ^{[1
]}

Sotelo-Mundo, Rogelio R. ^{[1
]}

de la Rosa, Laura A. ^{[2
]}

Rodrigo-Garcia, Joaquin ^{[2
]}

Alvarez-Parrilla, Emilio ^{[2
]}

机构：

[1] CIAD AC, Direcc Technol Alimentos Origen Vegetal, Hermosillo 83000, Sonora, Mexico

[2] Univ Autonoma Ciudad Juarez, Dept Ciencias Basicas, Inst Ciencias Biomed, Chihuahua 32310, Mexico

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2008年 / 43卷 / 01期

关键词：

calcium chloride; beta-carotene; edible coating; Mangifera indica; shelf life; sugars; vitamin C;

D O I：

10.1111/j.1365-2621.2006.01394.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Treatments to inhibit browning, decay and to extend shelf life of 'Keitt', 'Kent' and 'Ataulfo' mango cultivars as a fresh-cut produce were investigated. Combinations of calcium chloride (CaCl2), antioxidants [ascorbic acid (AA), citric acid (CA)] and two commercial film coatings resulted in a reduction of browning and deterioration of fresh-cut mangoes stored at 5 degrees C, especially for the Ataulfo cultivar. The use of CaCl2 + AA + CA significantly reduced colour deterioration, loss of firmness and did not affect sensory characteristics of fresh-cut mango, with a larger effect in the Ataulfo cultivar. In general, these treatments prevented loss of sugar and vitamin C of cubes during storage at 5 degrees C. Shelf life of this cultivar was 21 days, while that of Keitt and Kent was only 9 and 12 days, respectively. There is a correlation between carotene and vitamin C content of Ataulfo mango and its longer shelf life compared with the other cultivars.

引用

页码：91 / 101

页数：11

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