Quality Changes in Ripened Mango and Litchi Flesh After Cryogenic Freezing and During Storage

Tangtua, Julaluk; Leksawasdi, Noppol; Rattanapanone, Nithiya

doi:10.12982/cmujns.2014.0036

Cited by 3 publications

(5 citation statements)

References 23 publications

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“…In addition, it was found that frozen storage for a longer time tended to lower enzyme activity. This was in agreement with the results from Tangtua, Leksawasdi, and Rattanapanone [8], which reported the gradual decrease in PPO activity during the first 4 months of mango cv. Maha Chanok storage at −24 • C.…”

Section: Color Browning Index and Ppo Activitysupporting

confidence: 93%

“…RSE and R 2 were used to assess how well the models fitted the data. Drying rate (g water/g dry solid/h/m 2 ) at specific time intervals was calculated using Equation (8):…”

Section: Hot Air Dryingmentioning

confidence: 99%

“…In addition, citric acid also chelates copper in the active site of PPO and thus inhibits the activity [28]. Tangtua, Leksawasdi, and Rattanapanone [8] reported about a 64% reduction in PPO activity in mango by soaking with 1% citric mixed with 1% CaCl 2 solution. Lowering pH also prevents Maillard reaction during the hot air drying and storage [29].…”

Section: Osmotic Dehydration Kineticsmentioning

confidence: 99%

“…However, freezing can adversely affect the cell structure of mango [6,7] and may result in poor quality of dried mango. Additionally, since freezing does not completely inhibit the undesirable enzymatic activities, particularly polyphenol oxidases, which catalyze the undesirable browning reaction in mango [8], it may affect the quality attributes of the final product.…”

Section: Introductionmentioning

confidence: 99%

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Osmotic Dehydration, Drying Kinetics, and Quality Attributes of Osmotic Hot Air-Dried Mango as Affected by Initial Frozen Storage

Khuwijitjaru

Somkane

Nakagawa

et al. 2022

Foods

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Using frozen mango for osmotic hot air drying is still uncommon due to a lack of knowledge on the effect of the freezing process on the final product’s quality attributes. This study aimed to investigate the effect of the freezing method (slow and quick freezing) and frozen storage time at −18 °C (0, 1, and 2 months) on mass transfer kinetics during osmotic dehydration, drying kinetics during hot air drying, and final quality attributes of the dried mango. The results indicated that Peleg’s model could describe the water loss and solid gain during the osmotic dehydration in a 38° Brix sugar solution. Freezing before osmotic dehydration reduced the water loss rate while increasing the solid uptake content. Frozen mangoes showed slightly higher drying rates at 50 and 60 °C than the fresh ones. Freezing and frozen storage also retarded the browning reaction and polyphenol oxidase activities. The osmotic-dried mango obtained from frozen mangoes showed a chewy and gummy texture, which could be considered a distinctive texture characteristic for dried mango.

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Section: Color Browning Index and Ppo Activitysupporting

confidence: 93%

“…RSE and R 2 were used to assess how well the models fitted the data. Drying rate (g water/g dry solid/h/m 2 ) at specific time intervals was calculated using Equation (8):…”

Section: Hot Air Dryingmentioning

confidence: 99%

Section: Osmotic Dehydration Kineticsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Osmotic Dehydration, Drying Kinetics, and Quality Attributes of Osmotic Hot Air-Dried Mango as Affected by Initial Frozen Storage

Khuwijitjaru

Somkane

Nakagawa

et al. 2022

Foods

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“…As a non-climacteric fruit, litchi does not improve in quality after harvest (Tangtua et al, 2014), but has to ripen on the tree (Chen and Huang, 2001). Hence, an appropriate physiological maturity at harvest is crucial for proper marketable quality and shelf life (Reichel et al, 2010;Ahmed et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Fruit production and quality evaluation of four litchi cultivars (Litchi chinensis Sonn.) grown in Mediterranean climate

Farina

Gianguzzi

D'Asaro

et al. 2017

Fruits

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Introduction -The agronomic and qualitative responses of the litchi fruit (Litchi chinensis Sonn.) grown in Mediterranean climate are not yet studied. In this study, yield components, physico-chemical and sensory traits of four commercial litchi cultivars were recorded over two productive seasons. Materials and methods -Fruits of the cvs Tai So, Wai Chee, Brewster and Kwai Mai were collected at commercial maturity stage and subjected to productive (yield, efficiency, number of fruits, crop load), analytical (fruit weight, transversal diameter, longitudinal diameter, moisture, total soluble solid content (TSS), titratable acidity (TA), TSS/TA ratio, seed weight, peel weight, percentage of flesh and fiber, ash, fat, protein contents, K, Na, Ca, Mg, P, Fe, Cu, Mn and Zn contents, vitamin B 1 , B 2 , B 3 and C contents), and sensory evaluations. Results and discussion -Even if the climatic conditions prevailing in Sicily differ from those of most litchigrowing regions, the four observed cultivars generally showed yields and fruit qualitative characteristics in line with the affirmed cultivar harvested in many tropical areas. 'Tai So' in addition to its reasonable yielding, physicochemical traits, contents of protein and vitamin, had the highest sensory appeal. 'Kwai Mai' showed interesting percentage of flesh, TSS/TA and flesh mineral composition. 'Brewster' and 'Wai Chee' revealed interesting ground colour, vit. B 2 and vit. C contents. On the other hand, 'Brewster' and 'Tai So' presented alternate bearing causing to lose a market year. Conclusion -These results suggest the possibility to produce litchi in Mediterranean climate with promising yields and an elevated standard of fruit quality. Keywords Italy, litchi (Litchi chinensis), physico-chemical properties, fruit quality, micronutrient composition, yield component Résumé Production et évaluation qualitative des fruits de quatre cultivars de litchi (Litchi chinensis Sonn.) cultivés sous climat méditerranéen subtropical.

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Novel Technologies in the Freezing Process and Their Impact on the Quality of Fruits and Vegetables

Loayza-Salazar,

Siche,

Vegas

et al. 2024

Food Eng Rev

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Quality Changes in Ripened Mango and Litchi Flesh After Cryogenic Freezing and During Storage

Abstract: ABSTRACT

Cited by 3 publications

References 23 publications

Osmotic Dehydration, Drying Kinetics, and Quality Attributes of Osmotic Hot Air-Dried Mango as Affected by Initial Frozen Storage

Osmotic Dehydration, Drying Kinetics, and Quality Attributes of Osmotic Hot Air-Dried Mango as Affected by Initial Frozen Storage

Fruit production and quality evaluation of four litchi cultivars (Litchi chinensis Sonn.) grown in Mediterranean climate

Novel Technologies in the Freezing Process and Their Impact on the Quality of Fruits and Vegetables

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