STORAGE saw ?? CUO MANGO â € ~TOMMY ATKINSâ € ™ minimally processed

Abstract

The mango is a tropical fruit widely accepted due to their exotic composition and nutritional characteristics, justifying the minimal processing, with the increase of the aggregate. The objective of this study is to evaluate the vacuum packaging and the shelf life of mango "Tommy Atkins" minimally processed. The experimental design was completely randomized split plot consisting of five storage times (0, 3, 6, 9 and 12 days) and two packages (with and without vacuum). Minimally processed mangoes were evaluated for physico-chemical and sensory characteristics. The fruits were selected, washed, peeled, cut into cubes
2 cm, immersed in a solution containing sanitizer for 15 minutes, followed by draining and packaging, and then stored at 5 ° C for 12 days. The difference in fresh weight loss was significant between the packages from the ninth day extending to day 12 of storage. For the vacuum-packed fruit soluble solids content was significantly higher in the 3rd to 9th day of storage, as well as the pH was also significantly higher in the 3rd to 9th day of storage. However, on day 12, the pH was lower in fruits vacuum packed fruits than those packed without vacuum. There was no difference in acidity until the 9th day of storage between the two treatments. Sensory analysis was not significant between the sleeves minimally processed vacuum packed and those without vacuum packed, limiting its four days of storage life.