کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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4519229 | 1322824 | 2009 | 7 صفحه PDF | دانلود رایگان |

The influence of dipping in ascorbic acid, citric acid and calcium chloride (AA + CA + CaCl2) solution and storage time on color, bioactive compounds content and antioxidant activity of fresh-cut mango ‘Kent’ stored at 5 °C was evaluated. The treated mangoes showed better color retention during storage than control mangoes. The dipping treatments with AA + CA + CaCl2 significantly increased the vitamin C values compared with untreated mango cubes. β-Carotene was not affected by dipping treatments and vitamin E showed a significant decline over storage time for both treated and untreated mango cubes. However, higher vitamin E values were found in treated mangoes. Dipped cubes had higher antioxidant activity measured as TEAC and %RSA than controls. In general, addition of ascorbic acid as an anti-browning agent not only retarded quality loss of fresh-cut mango cubes but also promoted significant increases in antioxidant activity in comparison with control samples.
Journal: Postharvest Biology and Technology - Volume 51, Issue 3, March 2009, Pages 384–390