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Physiologie des mangues précoupées. 1. ACC et ACC oxydase dans les tranches soumises à une déshydratation osmotique.

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

Auteurs : TOVAR B., GARCÍA H. S., MATA M.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Physiology of precut mango. 1. ACC and ACC oxidase activity of slices subjected to osmotic dehydration.
  • Identifiant de la fiche : 2002-2958
  • Langues : Anglais
  • Source : Food Res. int. - vol. 34 - n. 2-3
  • Date d'édition : 2001

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