Role of maturity status on the quality and volatile properties of mango fruits dried by infrared radiation  

作　　者：Dantong Li Taotao Dai Mingshun Chen Ruihong Liang Wei Liu Chengmei Liu Jian Sun Jun Chen Lizhen Deng 

机构地区：[1]State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang,330047,China [2]Guangxi Key laboratory of Fruits and Vegetables Storage-Processing Technology,Nanning,530007,China

出　　处：《Food Bioscience》2023年第2期1240-1248,共9页食品生物科学（英文）

基　　金：This study was supported financially by the National Natural Science Foundation of China(No 32160572&32202098);Jiangxi Provincial Natural Science Foundation(20212BAB215040);Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology Project(20-065-68).

摘　　要：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 inβ-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.

关 键 词：Ripening stage MANGOES QUALITY Multivariate data analysis Volatile aroma Evaluation model 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]