Abstract
As one of the popular tropical fruits, mango has a relatively short shelf life due to its perishability. Therefore, post-harvest losses are always a topic of concern. Currently, freezing is a common approach to extending mango shelf life. In relation, it is also critical to select a proper thawing process to maintain its original quality attributes. In this study, microwave thawing, and ultra-high-pressure thawing were investigated, and traditional thawing methods (air thawing and water thawing) were compared as references. The thawing time, quality attributes, and sensory scores of frozen mangoes were evaluated. Compared to traditional methods, innovative thawing methods can extensively shorten thawing time. These things considered, the thawing time was further decreased with the increase in microwave power. Additionally, microwave thawing enhanced the quality of mangoes in terms of less color change and drip loss and reduced loss of firmness and vitamin C content. Microwave thawing at 300 W is recommended as the best condition for thawing mangoes, with the highest sensory score. Current work provides more data and information for selecting suitable thawing methods and optimum conditions for frozen mango to minimize losses.
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Claims 5
Claim · model-written summary
Innovative thawing methods (microwave and ultra-high-pressure) shortened frozen mango thawing time extensively compared with traditional methods.
- Taxon
- Mango
_from_India.jpg?width=60)
Mangifera indicat0 - Treatment
- innovative thawing methodse0
- Outcome
- thawing timee0
- Direction
- shortene0
- Comparator
- traditional methodse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_from_India.jpg?width=500)
Verbatim
e0“Compared to traditional methods, innovative thawing methods can extensively shorten thawing time”
t0“Frozen Mango”
Claim · model-written summary
Thawing time decreased further as microwave power increased.
- Taxon
- MangoMangifera indicat0
- Treatment
- microwave powere0
- Outcome
- thawing timee0
- Direction
- decreasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the thawing time was further decreased with the increase in microwave power”
t0“Frozen Mango”
Claim · model-written summary
Microwave thawing gave mangoes less color change and less drip loss.
- Taxon
- MangoMangifera indicat0
- Treatment
- microwave thawinge0
- Outcome
- color change and drip losse0
- Direction
- lesse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“microwave thawing enhanced the quality of mangoes in terms of less color change and drip loss and reduced loss of firmness and vitamin C content”
t0“Frozen Mango”
Claim · model-written summary
Microwave thawing reduced the loss of firmness and vitamin C content in mangoes.
- Taxon
- MangoMangifera indicat0
- Treatment
- microwave thawinge0
- Outcome
- loss of firmness and vitamin C contente0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“microwave thawing enhanced the quality of mangoes in terms of less color change and drip loss and reduced loss of firmness and vitamin C content”
t0“Frozen Mango”
Claim · model-written summary
Microwave thawing at 300 W is recommended as the best condition for thawing mangoes, giving the highest sensory score.
- Taxon
- mangoesMangifera indicae0
- Treatment
- Microwave thawing at 300 We0
- Outcome
- best condition for thawing mangoese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Microwave thawing at 300 W is recommended as the best condition for thawing mangoes, with the highest sensory score”
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See all 14 papers →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.