Combined effects of postharvest heat treatment and chitosan coating on quality of fresh-cut mangoes (Mangifera indica L.).

AUTOR(ES)
FONTE

International Journal of Food Science & Technology

DATA DE PUBLICAÇÃO

2011

RESUMO

The influence of heat treatment combined with coating on sensory quality, physico-chemicals characteristics (firmness, colour, pH, titratable acidity, total soluble solids and total carotenoids content) and microbiological quality of fresh-cut mangoes were studied. Whole mangoes (Mangifera indica cv ?Tommy Atkins?) were subjected to hot water dipping (HWD) at 50 °C for 30 min and cooled for 15 min. Heated and unheated fruits were minimally processed and mango cubes were coated with chitosan solution (0.25% w/v) dissolved in 0.5% (w/v) citric acid, and stored for 9 days at 6 °C under ambient atmosphere. This study showed that both HWD 50 °C for 30 min and chitosan coating, either alone or combined, did not affect the taste and the flavour of mangoes slices. The chitosan coating combined with HWD or not inhibited the microbial growth for 9 days at 6 °C. Indeed chitosan coating was used for his antimicrobial proprieties. HWD 50 °C for 30 min was the beneficial treatment to maintain firmness and colour during 9 days at 6 °C.

ASSUNTO(S)

manga processamento térmico vida de prateleira revestimento de quitosana processamento mínimo

ACESSO AO ARTIGO

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