Effectiveness of calcium chloride and calcium lactate on maintenance of textural and sensory qualities of fresh-cut mangos.
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.


CONCLUSIONS
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.
Dept. of Food Technology, Faculty of Science, Chulalongkorn Univ, Bangkok, 10330, Thailand; Dept. of Food Science and Technology, Univ. of California, Davis, CA, 95616, USA.
Panita
P
Ngamchuachit
Hanne K
HK
Sivertsen
Elizabeth J
EJ
Mitcham
Diane M
DM
Barrett
D002122:Calcium Chloride; D017610:Calcium Compounds; D003116:Color; D003258:Consumer Behavior; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D005638:Fruit; D006244:Hardness; D006801:Humans; D007773:Lactates; D031022:Mangifera; D013045:Species Specificity
D017610:Calcium Compounds; D007773:Lactates; C110051:calcium lactate; D002122:Calcium Chloride
Mangifera indica L; calcium chloride; calcium lactate; color; firmness; mango; preference