Utilization of physicochemical variables developed from changes in sensory attributes and consumer acceptability to predict the shelf life of fresh-cut mango fruit

Salinas-Hernández, Rosa María; González‐Aguilar, Gustavo A.; Tiznado‐Hernández, Martín Ernesto

doi:10.1007/s13197-013-0992-0

Cited by 23 publications

(9 citation statements)

References 42 publications

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“…by two-and three-fold at the end of storage at 5°C and 10°C respectively, followed by 'Kesar and 'Rajapuri. This significant reduction in h°and C of fresh-cut mango cultivars during storage suggested the reduction in color intensity which might be the consequences of the degradation due to elevated metabolic activity in wounded tissue (Salinas-Hernández et al 2015). Among the selected mango cultivars, 'Totapuri' slices exhibited the least reduction in chroma at both the storage temperatures.…”

Section: Resultsmentioning

confidence: 95%

Responses of fresh-cut products of four mango cultivars under two different storage conditions

Sharma

Rao

2017

J Food Sci Technol

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Due to availability of minimally processed products, the consumption of fresh produce has increased over recent years. The present study has been undertaken with the objective of screening of four mango cultivars ('Kesar', 'Rajapuri', 'Totapuri' and 'Ladvo') for evaluating the consequences of minimal processing on their quality attributes under storage at two different temperatures (5 ± 1°C, 95% RH and 10 ± 1°C, 87% RH) up to 12 days. The result of the study revealed significant impacts of low temperature storage on the quality parameters of fresh-cut mango cultivars. The evaluated bioactive compounds such as total phenolics, vitamin C and carotenoids were better retained in the samples stored at 5°C as compared with that of 10°C. Moreover, the storage of fresh-cut mango cultivars at 5°C showed lower water loss and microbial contamination. Sensory analyses revealed that the storage of fresh-cut mango cultivars at 10°C influenced overall acceptability due to changes in their visual perception, though taste, odor and firmness were less affected. This study revealed a significant variation in the storability of fresh-cut mango cultivars with respect to the storage temperature. Among currently studied four cultivars of mango, slices of 'Totapuri' showed comparatively the least change in color, firmness and sensory properties during storage at 5 and 10°C and it can be a potential cultivar for fresh-cut processing.

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Section: Resultsmentioning

confidence: 95%

Responses of fresh-cut products of four mango cultivars under two different storage conditions

Sharma

Rao

2017

J Food Sci Technol

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“…Salinas‐Hernández reported a reduction in L * values from 61.6 to 46.8 in Haden mangoes stored for 18 days in poly(ethylene terephthalate) (PET) trays at 5 °C and from 61.5 to 53.4 when stored at 10 °C. Likewise, Fonseca et al .…”

Section: Resultsmentioning

confidence: 99%

Development and application starch films: PBAT with additives for evaluating the shelf life of Tommy Atkins mango in the fresh‐cut state

Leal

Rosa

Penha

et al. 2019

J of Applied Polymer Sci

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In this study, formulations of cassava starch and poly(butylene adipate-co-terephthalate) flexible films were developed, with glycerol, coconut nanocellulose, annatto, and citric acid in different concentrations, as well as the effectiveness of the selected materials in fresh-cut mangoes storage was evaluated. The tensile strength of the different formulations varied from 1.90 (E4) to 6.65 MPa (E3c), and the strain varied from 206.31 (E1c) to 278.41% (E8); this variation was dependent on the percentage of the polymer matrix incorporated. The a w values of the formulations ranged from 0.396 (E2) to 0.569 (E3c). The Formulations E4 and E7 (with additives) presented good properties and were selected to condition mangoes. The micrographs of these films showed regions of micropores that can facilitate the diffusion of water from the packaged product to the surface, allowing decreases in moisture and a w , which is associated with higher color maintenance during fruit storage. E7 presented better barrier properties than E4 (lower values of WVP and water solubility) which may have influenced in a positive way to maintain the stability of the package in the studied period. E7 can be considered as a viable alternative for minimally processed mango storage.

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“…Las muestras del experimento se obtuvieron mediante un diseño experimental escalonado (Gámbaro, 2005) y fueron evaluadas en cabinas individuales, un día específico para cada temperatura experimental. Los jueces recibieron las muestras en forma aleatoria y en su recipiente original, previamente codificadas con números aleatorios de tres cifras, y la intensidad con la que cada juez percibió cada uno de los atributos fue indicada colocando una marca en una escala lineal no estructurada, es decir sin puntos de referencia intermedios, de manera que el juez indicó su apreciación de la intensidad del estímulo en la línea que une los extremos de la escala, donde se colocan los términos ancla correspondientes a la intensidad mínima y máxima del estímulo evaluado (Salinas-Hernández et al, 2010;Salinas-Hernández et al, 2015). La escala utilizada fue de Cuadro 1.…”

Section: Evaluación Sensorialunclassified

“…Para determinar la cinética de cambio de los atributos sensoriales, se utilizó la Ec. (2) general de deterioro (Fu y Labuza, 1997;Salinas-Hernández et al, 2015). Se evaluaron dos tipos de cinéticas, una de orden cero y la otra de primer orden (Amodio et al, 2013;Salinas-Hernández et al, 2009).…”

Section: Determinación De La Cinética De Los Cambios Sensorialesunclassified

“…La vida de anaquel de carambola mínimamente procesada a cada temperatura de almacenamiento, se estimó a partir de la Ec. (9) (Salinas-Hernández et al, 2015), donde Q 0 es el valor inicial del atributo de calidad, Q e es el valor alcanzado del atributo al tiempo t s , donde t s es el tiempo final de la vida de anaquel del producto y k la constante aparente de reacción.…”

Section: Predicción De La Vida De Anaquelunclassified

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Cinética De Cambios Sensoriales Y Vida De Anaquel De Carambola Mínimamente Procesada

et al. 2016

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Con el propósito de establecer condiciones de almacenamiento adecuadas, para reducir la pérdida de calidad en la distribución de carambola mínimamente procesada, frutos de carambola (Averrhoa carambola L.) frescos cortados se almacenaron a 4.9, 7.8 y 12.8 ºC durante 14, 8 y 3 d, respectivamente. Las muestras fueron evaluadas por un panel entrenado y la cinética de los cambios sensoriales se determinó mediante el ajuste de modelos de cero y primer orden, con base en el coeficiente de determinación (R2) obtenido por análisis de regresión lineal simple. A partir de las constantes cinéticas del modelo ajustado, se obtuvo la energía de activación (Ea) para cada atributo, mediante la ecuación de Arrhenius. La vida de anaquel del producto se estimó a partir de las constantes cinéticas y el valor medio de la escala lineal de 10 cm como valor límite de vida útil, para cada atributo evaluado. Los cambios en olor característico, olor extraño, brillo, sabor característico, consistencia y jugosidad ajustaron mejor a cinéticas de primer orden y el resto a cinéticas de orden cero. Los valores más altos de Ea fueron para consistencia, olor característico y sabor extraño (254.87, 225.60 y 214.31 kJ mol-1, respectivamente), mientras que los más bajos fueron para color característico, jugosidad y olor fermentado (134.18, 141.35 y 141.38 kJ mol-1). La vida de anaquel estimada de la carambola mínimamente procesada fue de 11, 6 y 2 d para las temperaturas de 4.9, 7.8 y 12.8 ºC, respectivamente. Los valores de Ea estimados remarcan la necesidad de un adecuado manejo de temperatura durante el procesamiento, almacenamiento y comercialización del producto. Los cambios que acortan la vida de anaquel fueron la aparición de olor fermentado y oscurecimiento.

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Utilization of physicochemical variables developed from changes in sensory attributes and consumer acceptability to predict the shelf life of fresh-cut mango fruit

Cited by 23 publications

References 42 publications

Responses of fresh-cut products of four mango cultivars under two different storage conditions

Responses of fresh-cut products of four mango cultivars under two different storage conditions

Development and application starch films: PBAT with additives for evaluating the shelf life of Tommy Atkins mango in the fresh‐cut state

Cinética De Cambios Sensoriales Y Vida De Anaquel De Carambola Mínimamente Procesada

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