Quality changes of pre-peeled mangosteen in modified atmosphere package as affected by chemical treatments
Supranee Manurakchinakorn, Umaporn Chamnan and Warapa Mahakarnchanakul
Abstracts, 10th International Controlled & Modified Atmosphere Research Conference, 4-7 April 2009, Antalya, Turkey. 80 pages.
2009
บทคัดย่อ
Quality deterioration of pre-peeled mangosteen (Garcinia mangostana L.) due to browning and softening after processing is crucial problem affecting the acceptance of consumer. This research was conducted to investigate quality changes during storage of pre-peeled mangosteen treated with chemical preservatives before packaging. Unripe mangosteen was peeled and dipped for 30 min in various mixed solutions including 1% aluminium sulphate (Alum) + 1% sodium chloride (NaCl), 2% sodium erythorbate+ 0.2% calcium chloride (CaCl2), 1% ascorbic acid (AA)+ 1% NaCl + 1% CaCl2 and 1% citric acid + 1% NaCl + 1% CaCl2. Thereafter, the fruit was packed in low density polyethylene bag with initial gas composition at 5% O2 + 9% CO2, prior to storage at 4°C for 12 days. Dipping fruit in 1% AA + 1% NaCl + 1% CaCl2 effectively retarded discoloration throughout storage, whereas fruit treated with 1 % Alum + 1 % NaCl exhibited the greatest extent of browning from day 6 until the end of storage. Immersing fruit in the solutions containing 1% CaCl2 resulted in better firmness retention, in addition to delaying exudation and weight loss of the fruit during storage. Sensory evaluation revealed that fruit dipped in 1% AA + 1% NaCl + 1% CaCl2 obtained the highest sensory score with acceptable sensory quality for 10 days. However, in-package atmospheric compositions of investigated treatments were similar throughout storage. The drastic decrease of O2 was detected during 2-day storage, while the progressive increase of CO2 was observed until the end of storage.