Almacenamiento de mango secado: análisis fisicoquímico, microbiológico, color y sensorial

• Autor(a) principal: Reis, R. C
• Data de Publicação: 2006
• Outros Autores: Ramos, A. M., Regazzi, A. J., Minim, V. P. R., Stringueta, P. C.
• Tipo de documento: Artigo
• Idioma: spa
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: https://doi.org/10.1080/11358120609487694; http://www.locus.ufv.br/handle/123456789/23776
• topic: Mango; Color; Carotenoides; Análisis sensorial; Mapa de preferencia; Mango; Color; Carotenoids; Sensorial analyses; Preference map

Mango slices dehydrated at 60 and 70 °C were vacuum-packed in PVDC and PETmet/PE and evaluated by means of physicochemical, colorimetric, carotenoid content, microbiological and sensorial analyses along 120 storage days at room temperature (25 + 5 °C) and sunlight. Color was altered during storage, as verified through the coordinates L*, a* and b* and total carotenoid content. A greater red intensity reduction (coordinate a*) was verified in the PETmet/PE packed product. Carotenoids degradation was similar for the four products regarding drying temperature (60 and 70 °C) and type of packing (PETmet/PE and PVDC) combination used, following a first order reaction. Pigment half-life time (t 1/2 ) was 56.35 days. Sensorial acceptance of the four products was evaluated at 60 and 120 days of storage for the attributes color and flavor. The dehydrated product at 60 °C and packed in PETmet/PE was the least accepted for both attributes. On the other hand, the PVDC packed products were the best accepted for both attributes, being therefore the favorite after 120 days of storage.