Effect of ripening stage and infusion with calcium lactate and sucrose on the quality and microstructure of frozen mango
Version of Record online: 25 APR 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 9, pages 2136–2141, September 2014
How to Cite
Siramard, S. and Charoenrein, S. (2014), Effect of ripening stage and infusion with calcium lactate and sucrose on the quality and microstructure of frozen mango. International Journal of Food Science & Technology, 49: 2136–2141. doi: 10.1111/ijfs.12553
- Issue online: 19 AUG 2014
- Version of Record online: 25 APR 2014
- Manuscript Accepted: 19 MAR 2014
- Manuscript Received: 18 JAN 2014
- Graduate School, Kasetsart University
- Thailand Research Funding. Grant Number: RSA 5480020
Figure S1. Changes in frozen-thawed mango drip loss (a), fruit firmness measured by a texture analyser, (b) and fruit firmness scores evaluated by seven trained sensory panellists using a quantitative descriptive analysis (QDA) test on a three-point category scales (extremely soft to extremely firm) (c) of partially ripe and ripe mangoes with different prefreezing treatments.
Figure S2. Light microscope images of fresh and frozen mangoes (40 ×, bar = 50 μm).
Table S1. Fruit characteristics comparison for partially ripe and ripe mango with different prefreezing treatments.
Table S2. Mean scores of sensory preference test of frozen-thawed, partially ripe and ripe mango after different prefreezing treatments.
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