Effectiveness of Hot Water Treatment Incorporated with Calcium Ascorbate on Maintenance of Physiological and Sensory Qualities of Fresh-Cut Ripe Mango cv. Nam Dok Mai

Abstract

Previous study revealed that hot water treatment (HT) at 50°C for 30 min of whole mango fruit before fresh cut process can maintain the quality of fresh cut mango. In this study the combination of HT before fresh cut process and calcium ascorbate dip at post-fresh cut process was investigated. Ripe mangoes cv. Nam Dok Mai were dipped into hot water (HT, 50°C for 30 min) then mangoes were peeled and cut into fresh cut mangoes. They were dipped into 2% w/v aqueous calcium ascorbate (CaAs). Non-calcium treated fresh cut mango was used as the control set. Both of CaAs and control treatment were stored at 4 °C for 6 days. Changes in color of fresh cut surface mango, browning occurrence, sensory acceptance was evaluated. Polyphenol oxidase (PPO) activity was measured. CaAs treatment maintained color changes expressed as L* and Hue angle compared to control (HT). CaAs dips inhibited PPO activity resulting in browning reduction and high acceptance of sensory evaluation. The combination of HT of whole fruit and CaAs dips of fresh cut mango extended the overall quality to 6 days compared to 3 days for mango heated with HT but not dipped into CaAs. CaAs also showed the higher firmness than control sample. The combination of HT at 50°C for 30 min of whole fruit followed by 2% CaAs dip of fresh cut mango can preserve the quality of fresh cut mango during storage.