Innovative non-destructive sorting technique for juicy stone fruits: textural properties of fresh mangos and purees

Labaky Paola, Grosmaire Lidwine, Ricci Julien, Wisniewski Christelle, Louka Nicolas, Dahdouh Layal. 2020. Innovative non-destructive sorting technique for juicy stone fruits: textural properties of fresh mangos and purees. Food and Bioproducts Processing, 123 : 188-198.

https://doi.org/10.1016/j.fbp.2020.06.013

Article de revue ; Article de recherche ; Article de revue à facteur d'impact

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Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q2, Sujet : BIOTECHNOLOGY & APPLIED MICROBIOLOGY / Quartile : Q2, Sujet : ENGINEERING, CHEMICAL

Résumé : Mango has an abundant production leading to important post-harvest losses. Mango processing is an alternative to reduce these losses. Nowadays, the lack of instrumental tools suitable to sort mangos according to their ability to be processed into products with specific quality is a main setback for their processing. The aim of this study was to develop new tools, mainly non-destructive, to sort easily fresh mangos according to their maturity stage and to the specific properties of their purees. To this end, an innovative experimental strategy combining textural, rheological and physico-chemical analyses was proposed to characterize mangos and their purees. Results showed that mango firmness is a great indicator of mango heterogeneity and has an important impact on the properties of mango purees. A non-destructive compression test was reliable to measure accurately mango firmness and to anticipate rheological and particles size properties of mango purees.

Mots-clés Agrovoc : mangue, purée de fruit, rhéologie, propriété rhéologique, fruits à noyau

Mots-clés libres : Mango, Purees, Texture, Rheology, Maturity, Sorting tool

Classification Agris : Q01 - Sciences et technologies alimentaires - Considérations générales

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

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