Role of maturity status on the quality and volatile properties of mango fruits dried by infrared radiation. (April 2023)

• Record Type: Journal Article
• Authors: Li, Dantong; Dai, Taotao; Chen, Mingshun; Liang, Ruihong; Liu, Wei; Liu, Chengmei; Sun, Jian; Chen, Jun; Deng, Lizhen
• Is Part Of: Food bioscience. Volume 52(2023)
• Publication Date: 2023-04
• Subjects: Ripening stage -- Mangoes -- Quality -- Multivariate data analysis -- Volatile aroma -- Evaluation model; Food -- Biotechnology -- Periodicals; Food -- Research -- Periodicals; Aliments -- Biotecnologia -- Revistes; Aliments -- Investigació -- Revistes; Food -- Biotechnology; Food -- Research; Revistes electròniques; Periodicals; 664.005
• DOI: 10.1016/j.fbio.2023.102497
• Languages: English
• ISSNs: 2212-4292

Abstract

Abstract: Drying characteristics and quality attributes are greatly dependent on the maturity status of fresh fruits. Hence, this work investigated the changes in quality and volatile properties of mangoes at ripening stages (from the lowest to highest degree—RS-1, RS-2, RS-3, RS-4) during infrared drying. Results showed that the total soluble solids/titratable acid, texture, nutrient composition (phenolic, vitamin C, β -carotenoid), and volatile compounds during drying were varied during drying. Moreover, fruits at RS-3 obtained the highest increase in total phenolic (8.72 mg/g), the most dramatic decrease in vitamin C (5.58 mg/g), and the lowest decrease in β -carotenoid contents (56.49 mg/100 g) during drying. After drying, the lower L * values, the higher a * and b * values were obtained for products with higher ripeness. Correspondingly, the color changed from light yellow to dark red-orange. The aroma intensity reduced after drying, and the aroma changed from tangerine and citrus to fruity, orange peel, and pineapple. According to the comprehensive quality evaluation model, the highest evaluation score at RS-3, which was 3.58%–42.90% higher than those of other stages. Graphical abstract: Image 1 Highlights: Quality characteristics of dried mangoes were highly dependent on the maturity status of fruits. Over-ripening intensified the quality degradation of mangoes during drying. Fruity aroma of dried mangoes from full ripe was the most intense. Comprehensive quality evaluation model indicated that fruits dried at full-ripe obtained the best quality.