Physiology of pre-cut mango. I. ACC and ACC oxidase activity of slices subjected to osmotic dehydration |
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| Affiliation: | 1. Laboratorio de Investigación en Alimentos, Instituto Tecnológico de Tepic, Apdo. Postal 634. Tepic, Nayarit 6300, Mexico;2. UNIDA, Instituto Tecnológico de Veracruz, Apdo. Postal 1420, Veracruz, Ver. 91897, Mexico;2. Centre Albert Trillat, Hôpital de la Croix-Rousse, Lyon 1 University, Lyon, France;1. AGH University of Science and Technology, Faculty of Physics and Applied Computer Science, Kraków, Poland;2. Jerzy Haber Institute of Catalysis and Surface Chemistry PAS, Kraków, Poland;1. Department of Biochemistry, Sri Venkateswara University, Tirupati 517 502, India;2. Food Technology Division, Bhabha Atomic Research Centre, Mumbai 400 085, India;1. Key Laboratory of Fuel Cell Technology of Guangdong Province, Department of Chemistry, College of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou 510640, China;2. State Key Laboratory of Organ Failure Research, National Clinical Research Center of Kidney Disease, Nanfang Hospital, Southern Medical University, Guangzhou 510515, China |
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| Abstract: | Physiologically mature mangoes were ripened for 6 days at 24°C and 98% relative humidity. Slices from these fruits were osmotically dehydrated by immersion in sucrose 65°Brix at 30°C and 211 mbar vacuum during 30 min. Slices not subjected to osmotic dehydration (NOD) and slices with osmotic dehydration (OD) were stored at 24, 13 or 5°C. The respiration rate of both slice types was affected by the storage temperature. 1-Aminocyclopropane-1-carboxylic acid (ACC) synthesis indicated activity of ACC synthase in both slices as well as in the whole fruit. ACC oxidase activity was greater in OD slices as compared to NOD and that was associated to better membrane stability. OD favored compaction of external layer in slices. No ethylene was detected in slices; however, the tissues did not lose their ability to synthesize ethylene. Results suggest that OD under vacuum may be beneficial as a pre-treatment of mango slices for longer shelf life under refrigeration. |
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