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Food Science and Technology

Print version ISSN 0101-2061On-line version ISSN 1678-457X


BENEVIDES, Selene Daiha; RAMOS, Afonso Mota; STRINGHETA, Paulo César  and  CASTRO, Vanessa Cristina. Quality of the fruits and pulp of Ubá mango. Ciênc. Tecnol. Aliment. [online]. 2008, vol.28, n.3, pp.571-578. ISSN 0101-2061.

Ubá mango (Mangifera indicates L. var. Ubá) has excellent flavor qualities and a tasty, yellow and succulent pulp. It contains a high content of soluble solids, around 14 °Brix, acidity of 0.2% as citric acid and ratio 70, besides being rich in potassium and vitamins A and C. The fruit has soft and short fibers, and can be consumed fresh or be industrialized, especially for the production of pulp and juice. This variety possesses an excellent industrialization yield, by greatly reducing processing, with a consequent reduction in the final production costs. Ubá mango supplied to a pulp and juice agroindustry in the Zona da Mata Mineira area had its quality determined through fruit and pulp analyses. During the 2003/2004 harvest period, the Dirty Mangos (DM), as were denominated the fruits that arrived at the industry, presented an average initial count of 7.34 log CFU mesophyllic aerobics/mango. After cleaning, the fruits were called Clean Mangos (CM), and had an average of 5.62 log CFU/mango, presenting an average reduction of 1.72 log cycles. In the 2004/2005 harvest period, the DM presented an average initial count of 7.02 log CFU mesophyllic aerobics/mango and the CM, an average of 5.76 log CFU/mango, with an average reduction of 1.52 log cycles. The mango pulp presented values for pH, total soluble solids, total acidity, total soluble solids/total acidity ratio, total solids and total soluble sugars, in accordance with the legislation requirements. The color coordinates presented values indicating that the pulp has a yellow-orange characteristic color.

Keywords : Ubá mango; physical; physico-chemical and microbiological characterisations.

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