Advertisement

Plant Foods for Human Nutrition

, Volume 60, Issue 4, pp 181–186 | Cite as

Evolution of Carbohydrates of Pre-Cut Mango Slices Subjected to Osmotic Dehydration

  • Beatríz Tovar
  • Hugo S. García
  • Miguel MataEmail author
Article
  • 141 Downloads

Abstract

Haden mango slices (non-osmotic dehydrated, NOD) were immersed in calcium chloride (2 g/l), citric acid (5 g/l), hydrogen peroxide (25 ml/l) and sodium benzoate (20 g/l) solutions. Slices to be treated with osmotic dehydration (OD) were first immersed in calcium, then placed in the osmotic solution (sucrose 65 Bx, 30 C) and 211 mbar vacuum was applied for 30 min. After the osmotic treatment, the slices were immersed in the same solutions as for NOD slices. All the slices were stored in sterile chambers at 24, 13 or 5 C. Both OD and NOD slices displayed sucrose synthesis (SS) during storage, which was highest in NOD slices that were kept at 13 C. Sucrose synthesis was the most significant change during ripening of whole mangoes (WM). Starch breakdown could not supply the necessary substrates for sucrose synthesis in either whole mangoes or slices. Injured tissues from mango slices sustained sucrose synthesis, which was highest at 13 C in NOD slices, but the osmotic treatment decreased sucrose formation. Storage at 5 C for 12 days affected sucrose content of Haden mangoes. Glucose and fructose concentrations remained low in all treatments.

Keywords

Mango Minimally processed foods Ripening Sugars 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    Toivonen PMA, DeEll JR (2002) Physiology of fresh-cut fruits and vegetables. In: Lamikanra O (ed), Fresh-Cut Fruits and Vegetables. New York, USA: CRC Press, pp 91–123.Google Scholar
  2. 2.
    Watada AE, Ko NP, Minott DA (1996) Factors affecting quality of fresh-cut horticultural products. Postharvest Biol Technol 9: 115–125.CrossRefGoogle Scholar
  3. 3.
    Tovar B, García HS, Mata M (2001) Physiology of pre-cut mango. I. ACC and ACC oxidase activity of slices subjected to osmotic dehydration. Food Res Int 34(2–3): 207–215.Google Scholar
  4. 4.
    Seymour GB, N'Diaye M, Wainwright H, Tucker GA (1990) Effects of cultivar and harvest maturity on ripening of mangoes during storage. J Hortic Sci. 65(4): 479–483.Google Scholar
  5. 5.
    Medlicott AP, Thompson AK (1985) Analysis of sugars and organic acids in ripening mango fruits (Mangifera indica L. var. Keitt) by high performance liquid chromatography. J Sci Food Agric 36(7): 561–566.Google Scholar
  6. 6.
    Selvaraj Y, Kumar R, Pal DK (1989) Changes in sugar, organic acids, aminoacids, lipids constituents and aroma characteristics of ripening mango (Mangifera indica L.) fruit. J Food Sci Technol 26(6): 308–313.Google Scholar
  7. 7.
    Castrillo M, Kruger NJ, Whatley FR (1992) Sucrose metabolism in mango fruit during ripening. Plant Sci 84(1): 45–51; Physiol Plantarum 82(2): 191–196.CrossRefGoogle Scholar
  8. 8.
    Kader AA (2002) Quality parameters of fresh-cut fruit and vegetable products. In: Lamikanra O (ed), Fresh-Cut Fruits and Vegetables. New York, USA: CRC Press, pp 11–20.Google Scholar
  9. 9.
    AOAC (1984) Official Methods of Analysis of the Association of Official Analytical Chemists, 14th edn. S. Williams (ed), Arlington, Virginia, USA: Association of Official Analytical Chemist, Inc. p. 1006.Google Scholar
  10. 10.
    Blakeney, AB, Mutton LL (1980) A simple colorimetric method for the determination of sugars in fruit and vegetables. J Sci Food Agric 31: 889–897.Google Scholar
  11. 11.
    Hubbard NL, Pharr DM, Huber SC (1990) Role of sucrose phosphate synthase in sucrose biosynthesis in ripening bananas and its relationship to the respiratory climacteric. Plant Physiol 94: 201–208.Google Scholar
  12. 12.
    Burg SP, Burg EA (1962) Role of ethylene in fruit ripening. Plant Physiol 37: 179–189.CrossRefGoogle Scholar
  13. 13.
    Vázquez-Salinas C, Laksminarayana S, (1985) Compositional changes in mango fruit during ripening at different storage temperatures. J Food Sci 50: 1646–1648.Google Scholar
  14. 14.
    Medlicott AP, Reynolds SB, Thompson AK (1986) Effects of temperature on the ripening of mango fruit (Mangifera indica L. var. Tommy Atkins). J Sci Food Agric 37: 469–474.Google Scholar
  15. 15.
    Sharaf A, Ahmed FA, El-Saadany SS (1989) Biochemical changes in some fruits at different ripening stages. Food Chem 31: 19–28.CrossRefGoogle Scholar
  16. 16.
    Mitra SK, Baldwin EA (1997) Mango. In: Mitra S (ed), Postharvest Physiology and Storage of Tropical and Subtropical Fruits. New York, NY, USA: CAB International, pp 85–122.Google Scholar
  17. 17.
    Tandon DK, Kalra SK (1983) Changes in sugar, starch, and amylase activity during development of mango fruit cv Dasshehari. J Hortic Sci 58(3): 449–453.Google Scholar
  18. 18.
    Duque P, Barreiro MG, Arrabaça JD (1999) Respiratory metabolism during cold storage of apple fruit. I. Sucrose metabolism and glycolysis. Physiol Plantarum 107: 14–23.Google Scholar
  19. 19.
    Dixon WL, ap Rees T (1980) Carbohydrate metabolism during cold-induced sweetening of potato tubers. Phytochemistry 19: 1653–1656.Google Scholar
  20. 20.
    Dixon WL, Franks F, ap Rees T (1981) Cold-lability of phosphofructokinase from potato tubers. Phytochemistry 20: 969–972.CrossRefGoogle Scholar
  21. 21.
    Chhatpa HS, Mattoo AK, Modi VV (1971) Biochemical studies on chilling injury in mangoes. Phytochemistry 10: 1007–1009.Google Scholar
  22. 22.
    Anchordoguy TJ, Rudolph AS, Carpenter JF, Crowe JH (1987) Modes of interaction of cryoprotectants with membrane phospholipids during freezing. Cryobiology 24: 324–331.Google Scholar

Copyright information

© Springer Science + Business Media, Inc. 2005

Authors and Affiliations

  • Beatríz Tovar
    • 1
    • 2
  • Hugo S. García
    • 2
  • Miguel Mata
    • 1
    Email author
  1. 1.Laboratorio de Investigación en AlimentosInstituto Tecnológico de TepicTepicMéxico
  2. 2.UNIDAInstituto Tecnológico de VeracruzVeracruzMéxico

Personalised recommendations