Utilization of partially ripe mangoes for freezing preservation by impregnation of mango juice and sugars

Sriwimon, Wanwisa; Boonsupthip, Waraporn

doi:10.1016/j.lwt.2010.08.012

Cited by 31 publications

(23 citation statements)

References 23 publications

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“…1 variety mangoes (Liu et al 2013). The mixed sugars were used as osmotic agents for improving the quality and flavor of the mangoes due to the presence of sucrose, glucose, and fructose in the mangoes themselves (Sriwimon and Boonsupthip 2011). These mixed sugar solutions were prepared to have concentrations of 30, 40, and 50% (wt/wt).…”

Section: Osmotic Pretreatmentmentioning

confidence: 99%

“…The worldwide mango production was approximately 42.66 million tons, and China produced approximately 4.62 million tons, according to FAO data for 2013 (FAO 2014). However, due to their perishability, the post-harvest shelf life of mangoes is relatively short (Sriwimon and Boonsupthip 2011;Zhao et al 2014a). At present, freezing is the most frequently used method to extend the shelf life of mangoes and to maintain their original quality attributes.…”

Section: Introductionmentioning

confidence: 99%

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Effect of osmotic dehydration pretreatment and glassy state storage on the quality attributes of frozen mangoes under long-term storage

et al. 2017

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Changes in the quality of frozen mango cuboids were investigated during long-term glassy state storage with and without osmotic dehydration pretreatment. The mango cuboids were dehydrated in mixed solutions (sucrose: glucose: fructose in a ratio of 3.6:1:3) of different concentrations (30, 40, and 50% (wt/wt)) prior to freezing and then stored at -55°C (in the glassy state) for 6 months. The results revealed that compared with the untreated samples, osmotic pretreatment decreased total color difference (reduced by 15.6-62.3%), drip loss (reduced by 8.2-29.5%) and titration acidity (reduced by 1.3-9.4%), while increasing hardness (increased by 48.8-82.3%), vitamin C content (increased by 72.5-120.6%) and total soluble solids (increased by 21.8-53.7%) of frozen mangoes after 6 months. Dehydration with a sugar concentration of 40% was considered as the optimal pretreatment condition. In addition, a storage temperature of -55°C provided better retention of quality than rubbery state storage at -18°C. With prolonged storage time, the quality of frozen mangoes continued to change, even in the glassy state. However, the changes in quality of the osmotic-dehydrated samples were less than those of the untreated samples. The current work indicates that osmotic pretreatment and glassy state storage significantly improved the quality of frozen mangoes during long-term storage.

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Section: Osmotic Pretreatmentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of osmotic dehydration pretreatment and glassy state storage on the quality attributes of frozen mangoes under long-term storage

et al. 2017

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“…The force-displacement curves obtained in the compression analysis were used to calculate the failure stress σ(t) and Hencky strain εH from the eq.3 and eq. 4 respectively [20,21]. The typical curve of uniaxial compression is shown in Fig.…”

Section: Mechanical Propertiesmentioning

confidence: 99%

“…1. The σL was determined at the end point of the linear relationship between stress and strain, the EM was obtained from the slope of the linear region before the yield point [21]. Therefore, the samples showed no macroscopic point of fracture, the failure stress (σF), wich is defined as the ultimate stress before the material fracture [12], could not be determined.…”

Section: Mechanical Propertiesmentioning

confidence: 99%

Changes in liquid phase and mechanical properties during osmodehydrofreezing of papaya (carica papaya L.)

Aponte¹,

Tamayo²

2017

DYNA

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The aim of this study was to evaluate the influence of osmotic treatments on the freezing rate, drip loss (DL), elastic modulus (EM) and stress of yield limit (σL) of papaya (Carica papaya L.) samples stored under freezing conditions. Dehydration was performed using an osmotic sucrose solution with 55 and 45 ºBrix for 30 and 90 min. Osmotically dehydrated papaya samples were frozen at -40°C and stored for 10, 20, 30 and 60 days. Fresh fruit was used as a control sample during freezing storage. The results showed the treated samples exhibited lower drip loss with respect to control samples. It was observed that elastic modulus in treated samples showed higher values compared to control samples. Conversely, σL had achieved a decreasing for all treatments during freezing storage and treated samples exhibited higher σL values with respect to control samples.Keywords: Osmotic treatment; freezing; tropical fruits; osmotic solution Cambios en fase líquida y propiedades mecánicas de papaya (carica papaya L.) osmodeshidratada durante la congelacion Resumen El objetivo de este trabajo fue evaluar la influencia de tratamientos osmóticos sobre la velocidad de congelación, pérdida de fase líquida (PFL), módulo elástico (ME) y esfuerzo del límite de fluencia (σL) en muestras de papaya (Carica papaya L.) almacenadas en congelación. La deshidratación se realizó con soluciones osmóticas de sacarosa de 45 y 55°Brix durante 30 y 90 min. Las muestras osmo-deshidratadas fueron congeladas a -40°C y almacenadas durante 10, 20, 30 y 60 días. Fruta fresca fue empleada como muestra control (No tratada). Los resultados mostraron que las muestras tratadas presentaron menores pérdidas de fase líquida respecto a las muestras control. El módulo elástico en las muestras tratadas presentó mayores valores en comparación con las muestras control. El esfuerzo del límite de fluencia disminuyó para todos los tratamientos durante el almacenamiento y las muestras tratadas mostraron valores superiores de σL respecto a las muestras no tratadas.

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“…A low freezing rate, while freezing is conducted at high temperature, induces formation of large ice crystals (Boonsupthip & Lee, 2003a,b). Large ice crystals have more detrimental impacts on biological cells through punctuation of ice crystals through cellular membrane and large osmotic pressure difference between intra-and extra-cellular regions (Mathlouthi, 1994;Robinson, 1985;Sriwimon & Boonsupthip, 2011). Freezing at À10 C caused lager ice crystals than that at À20 C; leading to the higher death rate.…”

Section: Behavior In a Laboratorymentioning

confidence: 99%

Behavior of pathogenic Vibrio parahaemolyticus in prawn in response to temperature in laboratory and factory

et al. 2012

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Utilization of partially ripe mangoes for freezing preservation by impregnation of mango juice and sugars

Cited by 31 publications

References 23 publications

Effect of osmotic dehydration pretreatment and glassy state storage on the quality attributes of frozen mangoes under long-term storage

Effect of osmotic dehydration pretreatment and glassy state storage on the quality attributes of frozen mangoes under long-term storage

Changes in liquid phase and mechanical properties during osmodehydrofreezing of papaya (carica papaya L.)

Behavior of pathogenic Vibrio parahaemolyticus in prawn in response to temperature in laboratory and factory

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