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Physiology of precut mango. 1. ACC and ACC oxidase activity of slices subjected to osmotic dehydration.

Author(s) : TOVAR B., GARCÍA H. S., MATA M.

Type of article: Article

Summary

Physiologically mature mangoes were ripened for 6 days at 24 °C and 96% relative humidity. Slices from these fruits were osmotically dehydrated by immersion in sucrose 65 °Brix at 30 °C and 211 mbar vacuum during 30 min. Slices not subjected to osmotic dehydration and slices with osmotic dehydration were stored at 24, 13 or 5 °C. The respiration rate of both slice types was affected by the storage temperature. Results suggest that osmotic dehydration under vacuum may be beneficial as a pretreatment of mango slices for longer shelf life under refrigeration.

Details

  • Original title: Physiology of precut mango. 1. ACC and ACC oxidase activity of slices subjected to osmotic dehydration.
  • Record ID : 2002-2958
  • Languages: English
  • Source: Food Res. int. - vol. 34 - n. 2-3
  • Publication date: 2001

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