Effect of freezing rates and freeze-thaw cycles on the texture microstructure and pectic substances of mango

Charoenrein S., . and Owcharoen K., . Effect of freezing rates and freeze-thaw cycles on the texture microstructure and pectic substances of mango. pp. 613-620. ISSN 2231-7546

The objective of this study was to investigate the effect of freezing rates and freeze-thaw cycles on the texture microstructure and pectic substances (i.e. alcohol insoluble solids (AIS) total pectin (TP) water soluble pectin (WSP) and ammonium oxalate soluble pectin (ASP)) of mango. With repeated freeze-thaw cycles the WSP ASP and drip loss demonstrated a tendency to increase whereas firmness decreased. Although freezing reduced the firmness fast frozen samples had the highest firmness values. A microstructure analysis showed that the cell walls of the frozen samples were destroyed by ice formation leading to cell shrinkage and collapse. The degradation of the cell walls was more obvious for slow frozen samples than for the fast and medium frozen samples. This study shows that freezing rates and repeated freezing and thawing have an obvious impact on the quality of soft fruits such as the ripe mango.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/23%20(02)%202016/(22).p...

Abstract

The objective of this study was to investigate the effect of freezing rates and freeze-thaw cycles on the texture microstructure and pectic substances (i.e. alcohol insoluble solids (AIS) total pectin (TP) water soluble pectin (WSP) and ammonium oxalate soluble pectin (ASP)) of mango. With repeated freeze-thaw cycles the WSP ASP and drip loss demonstrated a tendency to increase whereas firmness decreased. Although freezing reduced the firmness fast frozen samples had the highest firmness values. A microstructure analysis showed that the cell walls of the frozen samples were destroyed by ice formation leading to cell shrinkage and collapse. The degradation of the cell walls was more obvious for slow frozen samples than for the fast and medium frozen samples. This study shows that freezing rates and repeated freezing and thawing have an obvious impact on the quality of soft fruits such as the ripe mango.

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Item Type:	Article
AGROVOC Term:	Mangoes
AGROVOC Term:	Freezing
AGROVOC Term:	Texture
AGROVOC Term:	Pectic substances
AGROVOC Term:	Freeze thaw cycles (soil)
AGROVOC Term:	Pectins
AGROVOC Term:	Thailand
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22547

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