Otimização do processamento mínimo da polpa de manga (Mangifera Indica L. Var. Tommy Atkins)

Abstract

Mangifera indica L. of the Tommy Atkins variety is a fruit produced and consumed worldwide on a large scale. However, due to its high perishability, the use of inhibitors of chemical and enzymatic reactions, such as ascorbic acid (AA) and calcium chloride (CaCl2) under controlled cooling temperature, represents a great alternative for the fixation of fresh product characteristics longer. The objective of this work was to optimize the physicochemical conditions of the minimum processing of the Mangifera Indica L. pulp to promote delay of the enzymatic darkening. The sleeves were purchased in the Garanhuns-PE local trade, washed, sanitized and peeled. Three distinct cuts were selected according to the literature, so that they were named cut 1 (slices), cut 2 (cubes) and cut 3 (pieces with approximately ¼ of the fruit pulp). The treatments were divided into five groups: control (T0) without treatment and four treatments (T1 (1% (AA) + 1% (CaCl2)); T2 (1.5% (AA) + 1.5% CaCl2)), T3 (2.0% (AA) + 2.0% (CaCl2) and T4 (2.0% (AA) + 1.0% (CaCl2)) were collected and stored in polyethylene (2 °C, 5 °C and 7 °C), followed by physical-chemical analysis at 48 h in triplicate. The analyzes were: moisture content, fresh mass loss, the total soluble solids, pH, total titratable acidity, water activity, sugars, fats, fibers, protein, color and darkening index. 2% AA and 2% CaCl2) presented the best results, followed by the treatment T2 (1.5% AA and 1.5% CaCl2). The cut 3 presented greater efficiency in the retention of the moisture contents while the cut 1 present sat the best visual and color aspects throughout the days of analysis. From an analysis of the main components it was possible to observe among all combinations of treatments and cuts, which presented better maintenance of the initial characteristics of the fruit. Samples that received T3 (2% AA and 2% CaCl2) associated with cut 1 (slices) and stored at 2 °C suffered minor variations. In this way we identified the treatment T3 associated to the cut 1 and storage at 2 °C, as the best combination of treatments, providing a good retention of the initial characteristics of the minimally processed mango.