Changes in the Nutritional Content and Rheological Properties of Mango Pulp during Accelerated Ripening
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Abstract:
Accelerated ripening is an important technique to promote fruit ripening, and the duration of accelerated ripening has an important impact on the nutritional content of mangos. This study investigated nutritional changes and rheological properties of mangos after different durations of accelerated ripening. After accelerated ripening for 108 h, the starch content of mangos decreased from 7.95% to 0.06%, pectin content decreased from 15.79 to 3.74 g/kg, total flavonoid content increased by 0.24 mg/g, while the total phenolic content showed no significant change. Peroxidase activity and malondialdehyde content increased with a longer duration of accelerated ripening. However, peroxidase activity plateaud after 72 h of accelerated ripening, while malondialdehyde content did not show further significant increase after 60 h, indicating that the extent of cell membrane damage did not change significantly after 60 h of accelerated ripening. The rheological results showed that mango pulp was a non-Newtonian fluid and weak gel system, and its viscosity decreased gradually with increasing duration of ripening. Based on the comprehensive assessment of nutritional content, peroxidase activity, malondialdehyde content and rheological results, the overall quality of mango pulp was relatively good after accelerated ripening for 72 h. These results can provide theoretical and practical guidance for the quality control of mangoes during accelerated ripening.
