Abstract
UNLABELLED: The effects of calcium chloride (CaCl2 ) and calcium lactate on maintaining textural and sensory quality of fresh-cut "Kent" and "Tommy Atkins" mangos and determination of treatments preferred by consumers were investigated. Mango cubes (1.5 × 1.5 × 1.5 cm) were subjected to different CaCl2 and calcium lactate concentrations (0 M, 0.068 M, 0.136 M, 0.204 M) and dip times (0, 1, 2.5, 5 min). Instrumental quality parameters (firmness, color, soluble solids, titratable acidity) were analyzed periodically during 9 d of storage at 5 °C. Tommy Atkins mango cubes became more orange, but also had more browning than Kent mango cubes during storage at 5 °C. Firmness retention during storage was greater with mangos cubes treated with CaCl2 than with calcium lactate, therefore we focused our instrumental analysis only on CaCl2 -treated cubes. The firmness of Tommy Atkins mango cubes was higher than Kent. Soluble solids content (SSC), titratable acidity (TA), and SSC/TA were higher in fresh-cut Kent mango cubes. Mangos treated with CaCl2 showed retarded softening during storage, and the retardation was greater at higher calcium concentrations. A consumer test was conducted to cluster consumers based on mango preference in order to correlate consumer liking and calcium treatments, as well as to uncover consumer intentions for in-store fresh-cut mango purchases. Treatment at 10 °C with 0.136 M CaCl2 for 2.5 min for Tommy Atkins mangos and 1 min for Kent mangos was effective in retaining firmness during storage at 5 °C and was also not disliked by consumers. A cluster analysis divided consumers into 2 preference groups, with Kent mangos significantly preferred over Tommy Atkins. PRACTICAL APPLICATION: Fresh-cut mangos often develop tissue softening and discoloration during storage. Short dips (1 to 3 min) in either CaCl2 or calcium lactate effectively improve fresh-cut mango firmness and color retention after cutting. Mango samples treated with CaCl2 had higher liking scores compared to those treated with calcium lactate. "Kent" mango variety is more suitable than "Tommy Atkins" for fresh-cut processing in terms of less tissue browning and higher consumer liking.
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Claims 18
Claim · model-written summary
Tommy Atkins cubes became more orange than Kent cubes during storage.
- Taxon
- mango
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Mangifera indicae0 - Material
- Tommy Atkinse0
- Outcome
- orangee0
- Direction
- moree0
- Comparator
- Kente0
- Setting
- 5 °Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_from_India.jpg?width=500)
Verbatim
e0“Tommy Atkins mango cubes became more orange, but also had more browning than Kent mango cubes during storage at 5 °C”
Claim · model-written summary
Tommy Atkins cubes browned more than Kent cubes during storage.
- Taxon
- mangoMangifera indicae0
- Material
- Tommy Atkinse0
- Outcome
- browninge0
- Direction
- moree0
- Comparator
- Kente0
- Setting
- 5 °Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Tommy Atkins mango cubes became more orange, but also had more browning than Kent mango cubes during storage at 5 °C”
Claim · model-written summary
Calcium chloride retained mango firmness better than calcium lactate during storage.
- Taxon
- mangosMangifera indicae0
- Treatment
- CaCl2e0
- Outcome
- Firmness retentione0
- Direction
- greatere0
- Comparator
- calcium lactatee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Firmness retention during storage was greater with mangos cubes treated with CaCl2 than with calcium lactate”
Claim · model-written summary
Tommy Atkins cubes were firmer than Kent cubes.
- Taxon
- mangoMangifera indicae0
- Material
- Tommy Atkinse0
- Outcome
- firmnesse0
- Direction
- highere0
- Comparator
- Kente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The firmness of Tommy Atkins mango cubes was higher than Kent”
Claim · model-written summary
Kent cubes had higher soluble solids content than Tommy Atkins cubes.
- Taxon
- mangoMangifera indicae0
- Material
- Kente0
- Outcome
- Soluble solids content (SSC)e0
- Direction
- highere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Soluble solids content (SSC), titratable acidity (TA), and SSC/TA were higher in fresh-cut Kent mango cubes”
Claim · model-written summary
Kent cubes had higher titratable acidity than Tommy Atkins cubes.
- Taxon
- mangoMangifera indicae0
- Material
- Kente0
- Outcome
- titratable acidity (TA)e0
- Direction
- highere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Soluble solids content (SSC), titratable acidity (TA), and SSC/TA were higher in fresh-cut Kent mango cubes”
Claim · model-written summary
Kent cubes had a higher SSC/TA ratio than Tommy Atkins cubes.
- Taxon
- mangoMangifera indicae0
- Material
- Kente0
- Outcome
- SSC/TAe0
- Direction
- highere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Soluble solids content (SSC), titratable acidity (TA), and SSC/TA were higher in fresh-cut Kent mango cubes”
Claim · model-written summary
Calcium chloride retarded softening of mango cubes during storage.
- Taxon
- MangosMangifera indicae0
- Treatment
- CaCl2e0
- Outcome
- softeninge0
- Direction
- retardede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mangos treated with CaCl2 showed retarded softening during storage”
Claim · model-written summary
Higher calcium chloride concentrations gave greater retardation of softening.
- Taxon
- MangosMangifera indicat0
- Treatment
- higher calcium concentrationse0
- Outcome
- retardatione0
- Direction
- greatere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the retardation was greater at higher calcium concentrations”
t0“Mangos”
Claim · model-written summary
A 0.136 M calcium chloride dip for 2.5 min retained Tommy Atkins firmness at 5 °C.
- Taxon
- mangosMangifera indicae0
- Material
- Tommy Atkinse0
- Treatment
- 0.136 M CaCl2 for 2.5 mine0
- Outcome
- retaining firmnesse0
- Qualifier
- storage at 5 °Ce0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Treatment at 10 °C with 0.136 M CaCl2 for 2.5 min for Tommy Atkins mangos and 1 min for Kent mangos was effective in retaining firmness during storage at 5 °C”
Claim · model-written summary
A 0.136 M calcium chloride dip for 1 min retained Kent firmness at 5 °C.
- Taxon
- mangosMangifera indicae0
- Material
- Kente0
- Treatment
- 0.136 M CaCl2e0
- Outcome
- retaining firmnesse0
- Qualifier
- 1 mine0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Treatment at 10 °C with 0.136 M CaCl2 for 2.5 min for Tommy Atkins mangos and 1 min for Kent mangos was effective in retaining firmness during storage at 5 °C”
Claim · model-written summary
Consumers did not dislike the effective calcium chloride treatment of either mango cultivar.
- Taxon
- mangosMangifera indicat0
- Outcome
- not disliked by consumerse0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“was also not disliked by consumers”
t0“Mangos”
Claim · model-written summary
Consumer preference analysis yielded two groups.
- Taxon
- mangosMangifera indicat0
- Outcome
- preference groupse0
- Value
- 2e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A cluster analysis divided consumers into 2 preference groups”
t0“Mangos”
Claim · model-written summary
Consumers significantly preferred Kent over Tommy Atkins mango cubes.
- Taxon
- mangosMangifera indicae0
- Material
- Kente0
- Outcome
- preferrede0
- Direction
- preferrede0
- Comparator
- Tommy Atkinse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Kent mangos significantly preferred over Tommy Atkins”
Claim · model-written summary
Short calcium chloride dips improved fresh-cut mango firmness and color retention.
- Taxon
- mangoMangifera indicae0
- Treatment
- CaCl2e0
- Outcome
- firmness and color retentione0
- Direction
- improvee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Short dips (1 to 3 min) in either CaCl2 or calcium lactate effectively improve fresh-cut mango firmness and color retention after cutting”
Claim · model-written summary
Short calcium lactate dips improved fresh-cut mango firmness and color retention.
- Taxon
- mangoMangifera indicae0
- Treatment
- calcium lactatee0
- Outcome
- firmness and color retentione0
- Direction
- improvee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Short dips (1 to 3 min) in either CaCl2 or calcium lactate effectively improve fresh-cut mango firmness and color retention after cutting”
Claim · model-written summary
Calcium chloride treated samples had higher liking scores than calcium lactate treated samples.
- Taxon
- MangoMangifera indicae0
- Treatment
- CaCl2e0
- Outcome
- liking scorese0
- Direction
- highere0
- Comparator
- calcium lactatee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mango samples treated with CaCl2 had higher liking scores compared to those treated with calcium lactate”
Claim · model-written summary
Kent was considered more suitable for fresh-cut processing because of less browning and greater consumer liking.
- Taxon
- mangoMangifera indicae0
- Material
- Kente0
- Outcome
- more suitable than "Tommy Atkins" for fresh-cut processinge0
- Qualifier
- less tissue browning and higher consumer likinge0
- Comparator
- Tommy Atkinse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“"Kent" mango variety is more suitable than "Tommy Atkins" for fresh-cut processing in terms of less tissue browning and higher consumer liking”
The same questions in other papers
calcium atom · quality: postharvest · Mangifera indica (mango)Results differ
19 papers in the same direction as this paper · 3 in the opposite direction
- positive
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See all 23 papers →calcium chloride dihydrate · quality: postharvest · Mangifera indica (mango)Positive and negative results
20 papers in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
- positive
18 papers more in this group
See all 22 papers →lactate · quality: postharvest · Mangifera indica (mango)Results agree
3 papers in the same direction as this paper
- positive
- positive
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.