Stability of mango cubes preserved by hurdle technology

• Autor(a) principal: Azeredo, Henriette Monteiro Cordeiro de
• Data de Publicação: 2005
• Outros Autores: Araújo, Fátima Beatriz Silva de, Garruti, Deborah dos Santos, Queiroz, Ana Amélia Martins, Pinto, Gustavo Adolfo Saavedra
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542005000200015; http://repositorio.ufla.br/jspui/handle/1/6045
• topic: Mango – Storage; Fruit – Drying; Anti-infective agents; Manga – Armazenamento; Frutas – Desidratação; Agentes antiinfecciosos

Fruit preservation by hurdle technology is based on combinations of low levels of various antimicrobial factors (hurdles) acting synergistically resulting in a shelf stable high moisture, fresh-like product. The objective of this work was to evaluate the stability of mango cubes obtained by combining the following hurdles: water activity reduction, pH reduction, and chemical preservation. Tommy Atkins mangoes, previously washed, sanitized and peeled, were cut into cubes of approximately 8 cm³. The cubes were osmotically dehydrated under stirring (150 rpm) at 46ºC in a sucrose solution at 65.5oBrix added with 2% citric acid and 0.2% potassium sorbate, during two hours. The product was drained, packed in low-density polyethylene bags and stored at room temperature (about 25ºC) during three months. The combination of hurdles on the final product (water activity, 0.96; pH, 3.99; potassium sorbate content, 396 mg.kg-1) was not effective to make it shelf stable, since the count of yeasts and molds increased. The cubes underwent pH reduction and color losses during storage. Furthermore, the acceptance of the product, as well as, the mango flavor intensity, decrease significantly with storage time.