Effects of state/phase transitions on the quality attributes of mango (Mangifera indica L.) during frozen storage

文献类型： 外文期刊

第一作者： Zhang, Yu

作者： Zhang, Yu;Zhao, Jin-Hong;Ding, Yang;Nie, Ying;Zhu, Zhen;Tang, Xuan-Ming;Xiao, Hong-Wei

作者机构：

关键词： Glass transition;mango;quality attributes;temperature fluctuation

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

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年卷期：

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收录情况： SCI

摘要： Effects of different state/phase transitions (temperature fluctuations) on quality attributes of mango cubes during frozen storage were investigated. Temperature of frozen mango was modulated from -65 degrees C to different states, namely, rubbery state (T>T-m'), partially freeze-concentrated state (T-g '' < T < T-m') and glassy states (T< T-g' and T-g' < T < T-g'). Results revealed that frozen samples after 4 weeks of storage in a glassy state showed higher quality in hardness, drip loss, colour and ascorbic acid. Quality of mango still continued to change during frozen storage even in the glassy state without temperature fluctuations. Furthermore, there was a significant decrease in quality attributes of frozen mango subjected to temperature fluctuations above T-m' and T-g ''. Current work indicates glassy state storage can improve retention of quality attributes in frozen mango and glassy state without temperature fluctuation was proposed as the most favourable frozen storage condition.

分类号： TS2

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