Postharvest Preservation of Thai Mango var. Chok-Anan by the Combination of Pulsed Electric Field and Chemical Pickling
Mango is one of the most favorable tropical fruits grown and consumed in several parts of the world. However, there is overproduction during the ripening stage. In this situation, appropriate techniques are needed to utilize the abundant supply. Pickling is one of the oldest and most successful meth...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-06-01
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| Series: | Horticulturae |
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| Online Access: | https://www.mdpi.com/2311-7524/8/7/584 |
| _version_ | 1797433552386654208 |
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| author | Supakiat Supasin Chatchawan Kantala Panich Intra Phadungsak Rattanadecho |
| author_facet | Supakiat Supasin Chatchawan Kantala Panich Intra Phadungsak Rattanadecho |
| author_sort | Supakiat Supasin |
| collection | DOAJ |
| description | Mango is one of the most favorable tropical fruits grown and consumed in several parts of the world. However, there is overproduction during the ripening stage. In this situation, appropriate techniques are needed to utilize the abundant supply. Pickling is one of the oldest and most successful methods for preserving mango. In this study, mango pickles were prepared by using chemical pickling assisted with pulsed electric field (PEF). The physicochemical and textural properties of mango pickles prepared with PEF at 30 and 50 °Brix were studied in comparison with the conventional pickling process. The water loss, solids gain, and diffusion efficiency were increased by twofold when PEF was applied in pickling Thai mango variety Chok-anan. This process also reduced the moisture content and water activity. The PEF-assisted pickling process caused changes in lightness (<i>L</i>*) and redness (<i>a</i>*) values. The textural properties of the mango pickles produced by the PEF-assisted pickling process were also changed. In addition, the PEF-assisted pickling process caused a 20% increase in beta-carotene content and a 47% decrease in ascorbic acid content. The microstructure of the mango was more disintegrated on the surface after PEF than that from the conventional pickling process. |
| first_indexed | 2024-03-09T10:18:36Z |
| format | Article |
| id | doaj.art-ad7fc69ddc4c489fbc567ff6c0b8bc84 |
| institution | Directory Open Access Journal |
| issn | 2311-7524 |
| language | English |
| last_indexed | 2024-03-09T10:18:36Z |
| publishDate | 2022-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Horticulturae |
| spelling | doaj.art-ad7fc69ddc4c489fbc567ff6c0b8bc842023-12-01T22:13:01ZengMDPI AGHorticulturae2311-75242022-06-018758410.3390/horticulturae8070584Postharvest Preservation of Thai Mango var. Chok-Anan by the Combination of Pulsed Electric Field and Chemical PicklingSupakiat Supasin0Chatchawan Kantala1Panich Intra2Phadungsak Rattanadecho3Center of Excellence in Electromagnetic Energy Utilization in Engineering (CEEE), Department of Mechanical Engineering, Faculty of Engineering, Thammasat University, Rangsit 12121, ThailandCenter of Excellence in Electromagnetic Energy Utilization in Engineering (CEEE), Department of Mechanical Engineering, Faculty of Engineering, Thammasat University, Rangsit 12121, ThailandResearch Unit of Applied Electric Field in Engineering (RUEE), College of Integrated Science and Technology, Rajamangala University of Technology Lanna, Chiang Mai 50220, ThailandCenter of Excellence in Electromagnetic Energy Utilization in Engineering (CEEE), Department of Mechanical Engineering, Faculty of Engineering, Thammasat University, Rangsit 12121, ThailandMango is one of the most favorable tropical fruits grown and consumed in several parts of the world. However, there is overproduction during the ripening stage. In this situation, appropriate techniques are needed to utilize the abundant supply. Pickling is one of the oldest and most successful methods for preserving mango. In this study, mango pickles were prepared by using chemical pickling assisted with pulsed electric field (PEF). The physicochemical and textural properties of mango pickles prepared with PEF at 30 and 50 °Brix were studied in comparison with the conventional pickling process. The water loss, solids gain, and diffusion efficiency were increased by twofold when PEF was applied in pickling Thai mango variety Chok-anan. This process also reduced the moisture content and water activity. The PEF-assisted pickling process caused changes in lightness (<i>L</i>*) and redness (<i>a</i>*) values. The textural properties of the mango pickles produced by the PEF-assisted pickling process were also changed. In addition, the PEF-assisted pickling process caused a 20% increase in beta-carotene content and a 47% decrease in ascorbic acid content. The microstructure of the mango was more disintegrated on the surface after PEF than that from the conventional pickling process.https://www.mdpi.com/2311-7524/8/7/584preservationThai mangopickling processpulsed electric fielddecrease excess supply |
| spellingShingle | Supakiat Supasin Chatchawan Kantala Panich Intra Phadungsak Rattanadecho Postharvest Preservation of Thai Mango var. Chok-Anan by the Combination of Pulsed Electric Field and Chemical Pickling Horticulturae preservation Thai mango pickling process pulsed electric field decrease excess supply |
| title | Postharvest Preservation of Thai Mango var. Chok-Anan by the Combination of Pulsed Electric Field and Chemical Pickling |
| title_full | Postharvest Preservation of Thai Mango var. Chok-Anan by the Combination of Pulsed Electric Field and Chemical Pickling |
| title_fullStr | Postharvest Preservation of Thai Mango var. Chok-Anan by the Combination of Pulsed Electric Field and Chemical Pickling |
| title_full_unstemmed | Postharvest Preservation of Thai Mango var. Chok-Anan by the Combination of Pulsed Electric Field and Chemical Pickling |
| title_short | Postharvest Preservation of Thai Mango var. Chok-Anan by the Combination of Pulsed Electric Field and Chemical Pickling |
| title_sort | postharvest preservation of thai mango var chok anan by the combination of pulsed electric field and chemical pickling |
| topic | preservation Thai mango pickling process pulsed electric field decrease excess supply |
| url | https://www.mdpi.com/2311-7524/8/7/584 |
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