Evolution of Carbohydrates of Pre-Cut Mango Slices Subjected to Osmotic Dehydration

Authors: Tovar, Beatríz; García, Hugo; Mata, Miguel

Source: Plant Foods for Human Nutrition, Volume 60, Number 4, December 2005 , pp. 181-186(6)

Publisher: Springer

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Abstract:

Haden mango slices (non-osmotic dehydrated, NOD) were immersed in calcium chloride (2 g/l), citric acid (5 g/l), hydrogen peroxide (25 ml/l) and sodium benzoate (20 g/l) solutions. Slices to be treated with osmotic dehydration (OD) were first immersed in calcium, then placed in the osmotic solution (sucrose 65 ^∘Bx, 30 ^∘C) and 211 mbar vacuum was applied for 30 min. After the osmotic treatment, the slices were immersed in the same solutions as for NOD slices. All the slices were stored in sterile chambers at 24, 13 or 5 ^∘C. Both OD and NOD slices displayed sucrose synthesis (SS) during storage, which was highest in NOD slices that were kept at 13 ^∘C. Sucrose synthesis was the most significant change during ripening of whole mangoes (WM). Starch breakdown could not supply the necessary substrates for sucrose synthesis in either whole mangoes or slices. Injured tissues from mango slices sustained sucrose synthesis, which was highest at 13 ^∘C in NOD slices, but the osmotic treatment decreased sucrose formation. Storage at 5 ^∘C for 12 days affected sucrose content of Haden mangoes. Glucose and fructose concentrations remained low in all treatments.

Keywords: Mango; Minimally processed foods; Ripening; Sugars

Document Type: Research article

DOI: http://dx.doi.org/10.1007/s11130-005-9553-2

Affiliations: 1: Email: mmata@tepic.megared.net.mx

Publication date: 2005-12-01