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Freezing Preservation of mango (Mangifera indica Linn)
Thesis Abstract:
Several prefreezing treatments were made in order to preserve the fresh qualities of "carabao" mango after freezing and thawing. Steeping of scooped ripe fruits in 40° Brix syrup with 0.1% ascorbic acid before freezing at -29°C resulted in higjly acceptable qualities as judges by a taste panel.
Freezing at lower temperature (-29°C) brought about less loss of ascorbic acid, higher drained weight values, and greater acceptability to a tase panel. However ,general acceptability was significantly higher for the quick-frozen mangoes than for the slow-frozen ones owing to the off flavor in the latter due to overripeness. Except for a slight softening of the tissue, fresh qualities were retained by the frozen mangoes even after three months of storages at -29°C.
Immersion in liquid nitrogen(-196°C) caused textural damage due to cracks, but the color was quite well preserved. Also, ascorbic acid was less degraded at lower freezing temperature.