ENHANCEMENT OF THE MINIMAL-PROCESSING OF THE MANGO (Mangifera indica L. var. Tommy Atkins)

Mango is a fruit produced and consumed worldwide on a large scale. However, due to their high perishability, the use of enzymatic inhibitors such as ascorbic acid (AA) and calcium chloride (CaCl2), under controlled refrigeration, represents a great alternative for the maintenance of fresh product characteristics for longer. The aim of this work was to optimize the physical-chemical conditions of the minimum processing of the Mangifera Indica L. pulp (Tommy Atkins variety), to promote a delay in the enzymatic browning. Mangoes were purchased in the local trade of the Garanhuns-PE, and they were washed, sanitized and peeled. Three distinct mango cuts were selected according previously studies: cut 1 (slice 2.5x7.5x0.4 cm), cut 2 (cubes 2x2x2 cm) and cut 3 (piece 6x8x3 cm). The treatments applied were divided into five groups: control without treatment (T0), and four treatments: T1 (1% AA + 1% CaCl2), T2 (1.5% AA + 1.5% CaCl2), T3 (0% AA + 2.0% CaCl2) and T4 (2.0% AA + 1.0% CaCl2). The cuts were stored in capped polyethylene packages under refrigeration at 2, 4.5 and 7 °C. Then, the physical-chemical analyzes were performed every 48 h. The data were analyzed using principal analysis component (PCA). The cut 3 showed greater efficiency in the maintenance of the moisture contents while the cut 1 showed the best visual and color aspects. Samples that received T3 treatment (2% AA + 2% CaCl2) showed the best results, followed by T2 treatment (1.5% AA + 1.5% CaCl2). Samples that received cut 1 associated with T3 and stored at 2 °C, displayed smaller variations. Thus, we suggest using the cut 1, the T3 treatment stored at 2 °C, as the best combination of treatments that led to better maintenance of the initial characteristics of fresh mango.