| Autor: |
Ulloa JA; Centro de Tecnología de Alimentos, Universidad Autónoma de Nayarit, Ciudad de la Cultura Amado Nervo, C.P. 63155 Tepic, Nayarit México ; Unidad Académica de Ciencias Químico Biológicas y Farmacéuticas, Universidad Autónoma de Nayarit, C.P. 63155 Tepic, Nayarit México ; Professor of Núcleo Académico Básico del Posgrado en Ciencias Biológico Agropecuarias. Unidad Académica de Agricultura, Universidad Autónoma de Nayarit, Carretera Tepic-Puerto Vallarta, Xalisco, Nayarit México., González Tapia NT; Unidad Académica de Ciencias Químico Biológicas y Farmacéuticas, Universidad Autónoma de Nayarit, C.P. 63155 Tepic, Nayarit México., Rosas Ulloa P; Centro de Tecnología de Alimentos, Universidad Autónoma de Nayarit, Ciudad de la Cultura Amado Nervo, C.P. 63155 Tepic, Nayarit México ; Unidad Académica de Ciencias Químico Biológicas y Farmacéuticas, Universidad Autónoma de Nayarit, C.P. 63155 Tepic, Nayarit México., Ramírez Ramírez JC; Unidad Académica de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Nayarit, CP 63700 Carretera a Chapalilla, Compostela, Nayarit México., Ulloa Rangel BE; Unidad Académica de Ciencias Químico Biológicas y Farmacéuticas, Universidad Autónoma de Nayarit, C.P. 63155 Tepic, Nayarit México. |
| Abstrakt: |
The purpose of this study was to evaluate the effect of soaking in noni juice on the microbiological and color behavior of minimally processed mango. Two batches of Haden mango cubes were treated by immersion in noni juice for 2.5 or 5.0 min. Each batch was packed in polypropylene boxes and stored at 6 °C for up to 15 days; in addition, a control group of mango cubes was prepared by immersion in sterile water for the same duration. According to the results, the soaking of mango cubes in noni juice had an antimicrobial effect on mesophilic aerobic bacteria, molds and yeasts during storage at 6 °C for 15 days, without significantly (P < 0.05) affecting the CIE L*, a*, b*, chroma and hue angle values, in comparison with the control after 12 days of storage. The noni juice soaking treatment was demonstrated to be a potentially valuable technology for decontamination of fresh-cut fruit surfaces. |
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