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Journal of Food Science and Technology

, Volume 54, Issue 6, pp 1527–1537 | Cite as

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

  • Jin-Hong Zhao
  • Hong-Wei Xiao
  • Yang Ding
  • Ying Nie
  • Yu Zhang
  • Zhen Zhu
  • Xuan-Ming TangEmail author
Original Article

Abstract

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.

Keywords

Frozen storage Mango Osmotic dehydration Glass transition Quality 

Notes

Acknowledgements

This research was financially supported by the National Natural Science Foundation of China (No. 31501546) and the Agricultural Science and Technology Innovation Program (ASTIP) from the Chinese Central Government.

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Copyright information

© Association of Food Scientists & Technologists (India) 2017

Authors and Affiliations

  • Jin-Hong Zhao
    • 1
  • Hong-Wei Xiao
    • 2
  • Yang Ding
    • 1
  • Ying Nie
    • 1
  • Yu Zhang
    • 1
  • Zhen Zhu
    • 1
  • Xuan-Ming Tang
    • 1
    Email author
  1. 1.Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products ProcessingChinese Academy of Agricultural SciencesBeijingChina
  2. 2.College of EngineeringChina Agricultural UniversityBeijingChina

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