Effects of Different Sugar Osmosis on the Quality and Tissue Cells of Preserved Mango
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Abstract:
At room temperature, mango slices were immersed in sugar solution assisted by ultrasonic, microwave and vacuum to produce the preserved mangoes. Color, texture, total sugar content and rehydration rate were analyzed. Meanwhile, the histiocyte of mango was examined using microscope. The results showed that color and texture of the preserved mango assisted by vacuum changed obviously in comparison with atmospheric sugar osmotic, while its color, hardness, conglutination and chewiness showed significant difference from those of the control (P<0.05). Ultrasonic and microwave assisted treatments exhibited little effects on color and texture of mango. Ultrasonic enhanced infiltration rate of sugar and the total sugar content was the highest in ultrasonic-assisted preserved mango. Rehydration behavior was reduced by three kinds of new methods to some extent, and the rehydration rate of the preserved mango was among 189.27%~191.10% after being immersed for 150 min in water. By examining mango tissue section using microscope, it was found that ultrasonic infiltration method obviously reduced mango cellular structure damage during sugar osmosis.
