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Effects of chitosan and some immersion solutions on the quality and shelf life of sliced mango [electronic resource].

By:

Abd El-Al, G. A

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Language: English Summary language: Arabic Description: p.3109-3123Other title:

تأثير الشيتوزان وبعض محاليل الغمر على جودة والعمر التخزينى لشرائح المانجو [Added title page title]

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Mansoura university journal of agricultural sciences, 2009 v. 34 (4) Part A [electronic resource].

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In: Mansoura University Journal of Agricultural sciences 2009.v.34 (4)Part ASummary: Manually sliced mango was treated with aqueous solutions of 1% chitosan; 2g1l citric acid, 200ppm vitamin E (VE), 200ppm ascorbic acid and 200ppm vitamin E + 1% chitosan. Mango slices were placed in plastic trays and over-wrapped with low density polyethylene (LOPE) film and then stored at 4'C (±1). Physical and chemical changes (T55, firmness and weight loss), microbial quality (Total bacterial count, yeasts and moulds, psychrotrophs and Pseudomonas 5pp. bacteria) and sensory qualities (appearance, taste, aroma, color and texture) were evaluated.

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Manually sliced mango was treated with aqueous solutions of 1% chitosan; 2g1l citric acid, 200ppm vitamin E (VE), 200ppm ascorbic acid and 200ppm vitamin E + 1% chitosan. Mango slices were placed in plastic trays and over-wrapped with low density polyethylene (LOPE) film and then stored at 4'C (±1). Physical and chemical changes (T55, firmness and weight loss), microbial quality (Total bacterial count, yeasts and moulds, psychrotrophs and Pseudomonas 5pp. bacteria) and sensory qualities (appearance, taste, aroma, color and texture) were evaluated.

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