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Revista Brasileira de Fruticultura

versão impressa ISSN 0100-2945versão On-line ISSN 1806-9967

Resumo

SANJINEZ-ARGANDONA, Eliana Janet; YAHAGI, Luciane Yukari; COSTA, Tais Boveda  e  GIUNCO, Aline Janaina. Mango dehydration: influence of osmotic pre-treatmentAnd addition of calcium chloride. Rev. Bras. Frutic. [online]. 2018, vol.40, n.4, e-419.  Epub 27-Ago-2018. ISSN 0100-2945.  http://dx.doi.org/10.1590/0100-29452018419.

Mango (Mangifera indica L.) can be characterized as a greatly accepted fruit due to its sensory attributes of flavor and aroma. However, it has a large production during the harvest season and requires preservation through processing. Osmotic pretreatment, followed by drying, provides products with higher quality and stability. The present study explored the effects of osmotic pretreatment with and without addition of calcium chloride in the nutritional characteristics and sensorial acceptance of dehydrated mango. Four different osmotic treatments were applied in mango slices followed by drying. Drying without osmotic treatment was considered control. Dried samples pre-treated with calcium had lower sugar content and higher retention of acids in the fruit. The increase of sucrose and glucose content during osmotic treatment contributed to maintaining nutritional quality and color of the product when compared with control treatment. Products dehydrated with osmotic pre-treatment were the most preferred, presenting higher purchase intention. The combination of osmotic pretreatment with convective drying provided higher acceptance of dehydrated mango due to its higher quality.

Palavras-chave : drying; osmodehydration; quality; Mangifera indica L. cv. Palmer.

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