Transitions in mesocarp colour of mango fruits kept under variable temperatures.
J Food Sci Technol
; 54(13): 4251-4256, 2017 Dec.
Article
en En
| MEDLINE
| ID: mdl-29184231
ABSTRACT
The impact of variable temperatures on mesocarp colour development and physico-chemical changes of mango fruits cv. Langra during ripening has been investigated. Physiological mature mango fruits were kept in temperature regulated chambers (20 and 25 °C) and at room temperature (29.8-33.6 °C). Progress in development of mesocarp colour, ß-carotene, sensory quality (SQ) and total soluble solids (TSS) content of fruits were analysed periodically from 48 to 168 h of ripening period. The progress of ripening period was accompanied by an overall increase in colorimetric value redness (a*), yellowness (b*), chroma or saturation (C*), a reduction in lightness (L*) and hue angle (h0) values. Colour development was found to be more in fruits ripened at higher temperatures than the fruits at lower temperature. ß-carotene content of pulp improved with ripening of fruits up to 120 h of ripening period. Fruits ripened at 25 °C recorded maximum sensory quality score. Pearson's correlation matrix studies revealed that fruit mesocarp colour a*, b*, C* values were directly correlated with ß-carotene, SQ and TSS with progress of ripening period.
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Colección:
01-internacional
Base de datos:
MEDLINE
Idioma:
En
Revista:
J Food Sci Technol
Año:
2017
Tipo del documento:
Article