3-D microstructural changes in relation to the evolution of quality during ripening of mango (Mangifera indica L. cv. Carabao)

Maltodextrin Moderated Microwave Osmotic Dehydration of Mango Cubes with Finish Air-Drying: Optimum Considerations

The microwave osmotic dehydration of mango cubes under the continuous flow of maltodextrin moderated sucrose solution spray (MWODS) was evaluated based on the quality of the finish air-dried product. Experiments were designed according to a central composite rotatable design to evaluate the effect of maltodextrin moderated sucrose solution [sucrose + maltodextrin (10DE) at a proportion of 85:15] on the finish air-dried product. The process variables were temperature (30 to 70 °C), solute concentration (30 to 70%), contact time (10 to 50 min) and flow rate (0.8 to 3.8 L/min). The optimum processing conditions were determined based on several processes and product-related quality parameters such as moisture loss (ML), solids gain (SG), weight gain, ML/SG, color, texture, rehydration capacity (RHC), bulk density and drying time. The MWODS contact time was the largest significant contributor with respect to most of the parameters, followed by temperature. The optimum values found were an osmotic treatment temperature of 51.7 °C, a solute concentration of 58.5%, a contact time of 30.6 min and a solution flow rate of 1.8 L/min. Finally, these optimized processing conditions were used to compare three different solute mixtures [sucrose only, sucrose + dextrose and sucrose + maltodextrin (10DE) at a ratio of 85:15%] to understand the effect of various solutes on the quality of the finished dried product. Based on the color and textural parameters, along with the RHC, of the finished product, the sucrose + maltodextrin mixture was shown to result in the most desirable quality and the air-dried product without MWODS pretreatment (control) resulted in the least desirable. Overall, the results suggest that the sucrose + maltodextrin combination offered an advantage in terms of quality for the MWODS air-drying of mango cubes.

Effects of Edible Coating and Modified Atmosphere Technology on the Physiology and Quality of Mangoes after Low-Temperature Transportation at 13 °C in Vibration Mitigation Packaging

The mango is an important tropical fruit in the world, but it is easily perishable after harvest. In order to investigate the effect of the compound preservation technology on the physiology and quality of mangoes during transportation and storage, mangoes were treated with different packaging and preservation methods. All mangoes were subjected to simulated transportation by a vibration table for 24 h (180 r/min, 13 °C), and stored at 13 °C. The changes in the color, physicochemical characteristics, quality, and antioxidant-related enzymes of the mangoes were measured. The results show that the shelf life of inflatable bag packing (CK) was only 24 d, while the other treatments could be 30 d. The inflatable bag packing with modified atmosphere packaging (MAP) treatment (HPM) had the lowest yellowing degree (12.5%), disease index (34.4%), and mass loss (2.95%), at 30 d. Compared with the CK, the compound treatment containing MAP prolonged the peak respiration of the mangoes by 6 d and suppressed the increase in the total soluble solids and relative conductivity. Meanwhile, the HPM could effectively maintain moisture content, firmness, titratable acid, vitamin C, and the peroxidase and superoxide dismutase content, indicating that the treatment could maintain the better quality and antioxidation ability of mangoes. In summary, the MAP compound treatment better maintained the commercial characteristics of the mangoes, followed by the edible coating compound treatment. The results provide a theoretical reference for mango cushioning packaging and postharvest storage technology.