Physiology of pre-cut mango II. Evolution of organic acids

The effect of a 30-min osmotic dehydration (OD) treatment under vacuum and storage temperature on the organic acid content in slices prepared from Haden and Kent mangoes was evaluated. Additionally, respiration rate (RR), titratable acidity, pH and soluble solids were monitored. Greater RR was detected in osmotically dehydrated slices. Citric, ascorbic and fumaric acids were measured in greater concentrations in Haden slices, while malic acid was predominant in Kent slices. No succinic acid was found in any sample. Low malate concentrations suggest that the observed increase in CO₂ production caused by the mechanical stress may be due to malic acid decarboxylation by the malic enzyme. OD caused lesser alterations in oganic acid balance than cutting and possibly allowed an extended operation of the tricarboxylic acid cycle.