Some
compositional changes in Kent mango (Mangifera indica ) slices during
storage. |
Tovar,
B.,Ibarra, L. I.,García, H. S.,Mata, M. |
Instituto
Tecnológico de Tepic, Apdo. Postal 634, Tepic, Nay. 63000, Mexico |
Kent mango
slices at two different stages of ripening: 4 days (S1) and 6 days (S2)
after harvest were kept under aseptic conditions at 13 and 23 deg C to
determine if normal ripening could proceed after slicing. Whole mangoes
stored at 23 deg C and 65% RH were used as control. Soluble solids of
slices from all treatments did not show the same trend as whole fruits
and remained unchanged at their initial values. Titratable acidity
increased and pH decreased in all the slices and were in turn, different
from the control fruit. Colour parameters indicated loss of yellow
pigments and browning. Decay occurred between days 5 and 7 of storage
in slices that were stored at 23 deg C. Slices from S1 mangoes kept at
13 deg C suffered minimal changes due to cutting, however, the slices
did not show the same compositional changes as the naturally-ripened
whole fruit |
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