This research aimed to study the kinetic of whole mango juice cv. 'Ubá' degradation using accelerated assays and estimate its shelf-life at 25°C. The products were stored in BOD incubator at 25°C (control), 35°C and 45°C (accelerated conditions), provided with 24 hours a day 650lux lighting. Physico-chemical properties that most influenced the quality of the product were the color coordinates (L* and ∆E*) and the vitamin C content. It was found that zero order kinetic model was the best fit to variations in the values of L* and ∆E*, which showed browning of products stored under higher temperatures. There were significant correlations between changes in vitamin C content and changes in values of L* and ∆E*, suggesting that the degradation of this vitamin contributed to darkening of the product. Shelf-life of 190 days was estimated for whole mango juice stored at 25°C, using vitamin C content as the limiting quality.
mango; accelerated assays; shelf-life; vitamin C
