Combined effects of postharvest heat treatment and chitosan coating on quality of fresh-cut mangoes (Mangifera indica L.)

Djioua Tassadit, Charles Florence, Freire Murillo, Filgueiras Heloisa, Ducamp-Collin Marie-Noelle, Salomon Huguette. 2010. Combined effects of postharvest heat treatment and chitosan coating on quality of fresh-cut mangoes (Mangifera indica L.). International Journal of Food Science and Technology, 45 (4) : 849-855.

Quartile : Q2, Sujet : FOOD SCIENCE & TECHNOLOGY

Résumé : The influence of heat treatment combined with coating on sensory quality, physico-chemicals characteristics (firmness, colour, pH, titratable acidity, total soluble solids and total carotenoids content) and microbiological quality of fresh-cut mangoes were studied. Whole mangoes (Mangifera indica cv 'Tommy Atkins') were subjected to hot water dipping (HWD) at 50 _C for 30 min and cooled for 15 min. Heated and unheated fruits were minimally processed and mango cubes were coated with chitosan solution (0.25% w? v) dissolved in 0.5% (w ? v) citric acid, and stored for 9 days at 6 _C under ambient atmosphere. This study showed that both HWD 50 _C for 30 min and chitosan coating, either alone or combined, did not affect the taste and the flavour of mangoes slices. The chitosan coating combined with HWD or not inhibited the microbial growth for 9 days at 6 _C. Indeed chitosan coating was used for his antimicrobial proprieties. HWD 50 _C for 30 min was the beneficial treatment to maintain firmness and colour during 9 days at 6 _C.

Mots-clés Agrovoc : mangue, enrobage, chitosane, technologie après récolte, traitement thermique, chaleur, trempage, propriété physicochimique, qualité, aptitude à la conservation, contamination biologique, flore microbienne

Classification Agris : Q02 - Traitement et conservation des produits alimentaires
J11 - Manutention, transport, stockage et conservation des produits d'origine végétale
Q03 - Contamination et toxicologie alimentaires
Q04 - Composition des produits alimentaires

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

Auteurs et affiliations

• Djioua Tassadit, Université d'Avignon et des pays de Vaucluse (FRA)
• Charles Florence, Université d'Avignon et des pays de Vaucluse (FRA)
• Freire Murillo, EMBRAPA (BRA)
• Filgueiras Heloisa, EMBRAPA (FRA)
• Ducamp-Collin Marie-Noelle, CIRAD-PERSYST-UMR Qualisud (FRA)
• Salomon Huguette, Université d'Avignon et des pays de Vaucluse (FRA)

Source : Cirad - Agritrop (https://agritrop.cirad.fr/553957/)

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