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


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.


Frozen storage Mango Osmotic dehydration Glass transition Quality 



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.


  1. Akkose A, Aktas N (2008) Determination of glass transition temperature of beef and effects of various cryoprotective agents on some chemical changes. Meat Sci 80:875–878CrossRefGoogle Scholar
  2. Aleksandar J, Julianna G, Ljubinko L, Zoltan Z (2007) Osmotic dehydration of sugar beet in combined aqueous solutions of sucrose and sodium chloride. J Food Eng 78:47–51CrossRefGoogle Scholar
  3. AOAC (2000). Official methods of analysis of the association of official analytical chemists. Official method 967.21. Washington, DC: AOAC InternationalGoogle Scholar
  4. Chottanom P, Srisa-ard M (2011) Osmotic dehydration as a factor in freezing of tomato. Am J Food Technol 6:483–491CrossRefGoogle Scholar
  5. Dermesonlouoglou EK, Giannakourou MC, Taoukis P (2007) Stability of dehydrofrozen tomatoes pretreated with alternative osmotic solutes. J Food Eng 78:272–280CrossRefGoogle Scholar
  6. Dermesonlouoglou EK, Pourgouri S, Taoukis PS (2008) Kinetic study of the effect of the osmotic dehydration pre-treatment to the shelf life of frozen cucumber. Innov Food Sci Emerg Technol 9:542–549CrossRefGoogle Scholar
  7. FAO (2014) FaoStat database.
  8. Forni E, Torregiani D, Crivelli G, Mastrelle A, Bertolo G, Santelli F (1990) Influence of osmosis time on the quality of dehydrofrozen kiwi fruit. Acta Hortic 282:425–434CrossRefGoogle Scholar
  9. Grzeszczuk M, Jadczak D, Podsiadlo C (2007) The effect of blanching, freezing and freeze-storage on changes of some chemical compounds content in New Zealand spinach. Veg Crops Res Bull 66:95–103Google Scholar
  10. Guizani N, Al-Saidi GS, Rahman MS, Bornaz S, Al-Alawi AA (2010) State diagram of dates: glass transition, freezing curve and maximal-freeze concentration condition. J Food Eng 99:92–97CrossRefGoogle Scholar
  11. Hagiwara T, Mao J, Suzuki T, Takai R (2005) Ice recrystallization in sucrose solutions stored in a temperature range of −21 °C to −50 °C. Food Sci Technol Res 11:407–411CrossRefGoogle Scholar
  12. Jha SN, Jaiswal P, Narsaiah K, Kaur PP, Singh AK, Kumar R (2013) Textural properties of mango cultivars during ripening. J Food Sci Technol 50(6):1047–1057CrossRefGoogle Scholar
  13. Li B, Sun DW (2002) Novel methods for rapid freezing and thawing of foods—a review. J Food Eng 54:175–182CrossRefGoogle Scholar
  14. Liang DW, Lin FY, Yang GM, Yue XJ, Zhang QK, Zhang ZQ, Chen HB (2015) Advantages of immersion freezing for quality preservation of litchi fruit during frozen storage. LWT-Food Sci Technol 60:948–956CrossRefGoogle Scholar
  15. Liu FX, Fu SF, Bi XF, Chen F, Liao XJ, Hu XS, Wu JH (2013) Physico-chemical and antioxidant properties of four mango (Mangifera indica L.) cultivars in China. Food Chem 138:396–405CrossRefGoogle Scholar
  16. Marani CM, Agnelli ME, Mascheroni RH (2007) Osmo-frozen fruits: mass transfer and quality evaluation. J Food Eng 79:1122–1130CrossRefGoogle Scholar
  17. Martínez S, Pérez N, Carballo J, Franco I (2013) Effect of blanching methods and frozen storage on some quality parameters of turnip greens (“grelos”). LWT-Food Sci Technol 51:383–392CrossRefGoogle Scholar
  18. Nambi VE, Thangavel K, Jesudas DM (2015) Scientific classification of ripening period and development of colour grade chart for Indian mangoes (Mangifera indica L.) using multivariate cluster analysis. Sci Hortic 193:90–98CrossRefGoogle Scholar
  19. Pott I, Marx M, Neidhart S, Muhlbauer W, Carle R (2003) Quantitative determination of β-carotene stereoisomers in fresh, dried, and solar-dried mangoes (Mangifera indica L.). J Agric Food Chem 51:4527–4531CrossRefGoogle Scholar
  20. Rahman MS (2012) Applications of macro-micro region concept in the state diagram and critical temperature concepts in determining the food stability. Food Chem 132:1679–1685CrossRefGoogle Scholar
  21. Rahman MS, Sablani SS (2003) Structural characteristics of freeze-dried abalone porosimetry and puncture test. Food Bioprod Process 81:309–315CrossRefGoogle Scholar
  22. Ramallo LA, Mascheroni RH (2010) Dehydrofreezing of pineapple. J Food Eng 99:269–275CrossRefGoogle Scholar
  23. Rincon A, Kerr WL (2010) Influence of osmotic dehydration, ripeness and frozen storage on physicochemical properties of mango. J Food Process Preserv 34:887–903CrossRefGoogle Scholar
  24. Rizzolo A, Nani RC, Viscardi D, Bertolo G, Torreggiani D (2003) Modification of glass transition temperature through carbohydrates addition and anthocyanin and soluble phenol stability of frozen blueberry juices. J Food Eng 56:229–231CrossRefGoogle Scholar
  25. Sablani SS, Syamaladevi RM, Swanson BG (2010) A review of methods, data and applications of state diagrams of food systems. Food Eng Rev 2:168–203CrossRefGoogle Scholar
  26. Sriwimon W, Boonsupthip W (2011) Utilization of partially ripe mangoes for freezing preservation by impregnation of mango juice and sugars. LWT-Food Sci Technol 44:375–383CrossRefGoogle Scholar
  27. Suresh Kumar P, Sagar VR (2014) Drying kinetics and physico-chemical characteristics of Osmo-dehydrated Mango, Guava and Aonla under different drying conditions. J Food Sci Technol 51(8):1540–1546CrossRefGoogle Scholar
  28. Syamaladevi RM, Sablani SS, Tang J, Powers J, Swanson BG (2009) State diagram and water adsorption isotherm of raspberry (Rubus idaeus). J Food Eng 91:460–467CrossRefGoogle Scholar
  29. Syamaladevi RM, Sablani SS, Tang J, Powers J, Swanson BG (2011) Stability of anthocyanins in frozen and freeze-dried raspberries during long-term storage: in relation to glass transition. J Food Sci 76:414–421CrossRefGoogle Scholar
  30. Syamaladevi RM, Manahiloh KN, Muhunthan B, Sablani SS (2012) Understanding the influence of state/phase transitions on ice recrystallization in Atlantic Salmon (Salmo salar) during frozen storage. Food Biophys 7:57–71CrossRefGoogle Scholar
  31. Tedjo W, Taiwo K, Eshtiaghi M, Knorr D (2002) Comparison of pretreatment methods on water and solid diffusion kinetics of osmotically dehydrated mangos. J Food Eng 53:133–142CrossRefGoogle Scholar
  32. Tovar B, Garcie H, Mata M (2001) Physiology of pre-cut mango II. Evolution of organic acids. Food Res Int 34:705–714CrossRefGoogle Scholar
  33. Wen X, Hu R, Zhao JH, Peng Y, Ni YY (2015) Evaluation of the effects of different thawing methods on texture, colour and ascorbic acid retention of frozen hami melon (Cucumis melo var. saccharinus). Int J Food Sci Technol 50:1116–1122CrossRefGoogle Scholar
  34. Xiao HW, Bai JW, Sun DW, Gao ZJ (2014a) The application of superheated steam impingement blanching (SSIB) in agricultural products processing-a review. J Food Eng 132:39–47CrossRefGoogle Scholar
  35. Xiao HW, Law CL, Sun DW, Gao ZJ (2014b) Color change kinetics of American ginseng (Panax quinquefolium) slices during air impingement drying. Dry Technol 32:418–427CrossRefGoogle Scholar
  36. Yadav AK, Singh SV (2014) Osmotic dehydration of fruits and vegetables: a review. J Food Sci Technol 51(9):1654–1673CrossRefGoogle Scholar
  37. Zhang C, Zhang H, Wang L, Gao H, Guo XN, Yao HY (2007) Improvement of texture properties and flavor of frozen dough by carrot (Daucus carota) antifreeze protein supplementation. J Agr Food Chem 55:9620–9626CrossRefGoogle Scholar
  38. Zhao JH, Hu R, Xiao HW, Yang Y, Liu F, Gan ZL, Ni YY (2014a) Osmotic dehydration pretreatment for improving the quality attributes of frozen mango: effects of different osmotic solutes and concentrations on the samples. Int J Food Sci Technol 49:960–968CrossRefGoogle Scholar
  39. Zhao JH, Wen X, Peng Y, Meng XX, Kang JQ, Ni YY (2014b) Effects of osmo-dehydration on quality attributes of mangoes during frozen storage. Mod Food Sci Technol 30:225–968 (in Chinese) Google Scholar
  40. Zhao JH, Liu F, Wen X, Xiao HW, Ni YY (2015) State diagram for freeze-dried mango: freezing curve, glass transition line and maximal-freeze-concentration condition. J Food Eng 157:49–56CrossRefGoogle Scholar

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

Personalised recommendations