Effect of soaking in noni (Morinda citrifolia) juice on the microbiological and color behavior of Haden minimally processed mango

• Published in: Journal of food science and technology Vol. 52; no. 5; pp. 3079 - 3085
• Main Authors: Ulloa, José Armando, González Tapia, Noemí T., Rosas Ulloa, Petra, Ramírez Ramírez, José Carmen, Ulloa Rangel, Blanca E.
• Format: Journal Article
• Language: English
• Published: India Springer India 01.05.2015; Springer Nature B.V
• Subjects: Analysis; Antimicrobial agents; Antioxidants; Bacteria; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Drinking water; Food; Food Science; Fruit juices; Fruits; Mangifera indica; Microbiology; Morinda citrifolia; Nutrition; Original; Original Article; Studies; Vegetables; Haden mango; Antimicrobial activity; Fresh-cut fruit; Color; Noni juice; Morinda citrifolia
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-014-1371-1

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.