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Revista Brasileira de Fruticultura

Print version ISSN 0100-2945On-line version ISSN 1806-9967

Abstract

BRUNINI, Maria Amalia; DURIGAN, José Fernando  and  OLIVEIRA, Antonio Luis de. Quality of 'Tommy-Atkins' mango pulp frozen and stored at - 18º. Rev. Bras. Frutic. [online]. 2002, vol.24, n.3, pp.651-653. ISSN 0100-2945.  https://doi.org/10.1590/S0100-29452002000300019.

With the objective to evaluate the best preservation methods of 'Tommy-Atkins' mango pulp, this work was idealizated to testify two processing methods: ground pulp and sliced pulp conditioned respectively, in polyethylene plastic bag and polystyrene trays covered with polyvinyl chloride film with 12 mm of thickness, frozen and stored at -18ºC. The results obtained demonstrated that ground pulp had reasonable aspects until 20 week while sliced pulp had reasonable aspects for 18 weeks, because it showed soft texture after this time; the content of soluble solids increased and the vitamin C decreased in both preservation forms; the pulp firmness in the sliced pulp varied with the storage time. In general the appearance, texture and flavor were affected by the storage time.

Keywords : mango; ground pulp; pulp slices; quality; freezing; shelf life.

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