Services on Demand
Revista Brasileira de Fruticultura
Print version ISSN 0100-2945On-line version ISSN 1806-9967
PINA, Miguel Guilherme Martins et al. Mango processing and conservation by combined methods. Rev. Bras. Frutic. [online]. 2003, vol.25, n.1, pp.63-66. ISSN 0100-2945. http://dx.doi.org/10.1590/S0100-29452003000100019.
The technology of combined methods was used in the conservation of mango (Mangifera indica, L.) pieces. The phisical-chemical, microbiological and sensorial stability of mango pieces was achieved through blanching using saturated vapor for 2 minutes, ajusting water activity (Aw) to 0.97, pH to 3.6, addition of 600 ppm of ascorbic acid, 1000 ppm of sodium benzoate and 600 to 900 ppm of sulfite dioxide. The mango products processed, under these conditions, presented at 120 days storage moisture content, water activity and pH in the range for fruit products with high moisture; increasing in reduced sugars; high loss of SO2 (about 60%) and of vitamin C; decreased microbiological counting showing that the obstacles seletion and their intensities were capable to assure the microbiological stability of the product. The test of acceptability showed that the mango preserved by combined methods had good acceptability and that the averages of the attributes are similar to the results of sensory tests mentioned in the literature.
Keywords : Mangifera indica; processing; stability.