Effect of Osmotic Method on Cell Structure and Quality of Vacuum Freeze-dried Mango

• Published in: Shipin gongye ke-ji Vol. 43; no. 8; pp. 50 - 57
• Main Authors: Hongwei ZHAO, Binbin CAO, Xietian ZHANG, Zhongyuan ZHANG, Dajing LI, Meimei NIE, Qianhui GU, Yunhai WANG, Benqiang WEI, Liying NIU, Hong XIE
• Format: Journal Article
• Language: Chinese
• Published: The editorial department of Science and Technology of Food Industry 01.04.2022
• Subjects: cell structure; liquid osmotic; mango; quality; solid osmotic
• ISSN: 1002-0306
• DOI: 10.13386/j.issn1002-0306.2021070226

This study aimed to explore the effect of osmotic methods on the cell structure and quality of freeze-dried mango. This experiment uses jade as the raw material, mango was treated by solid osmotic (SSD) and liquid osmotic (LOD) at 20 and 30 ℃, and then vacuum freeze-dried. By measuring the soluble solids and cell morphology of fresh mango samples after osmosis treatment, and analyzing the changes of elastic modulus, porosity, cell wall structure, color and VC, total phenols, and β-carotene retention index of freeze-dried mangoes. The results showed that the increasing of soluble solids in solid osmotic mango was higher than that in liquid osmotic. There was no significant difference between the cell morphology of liquid osmotic mango and fresh sample (CK). The content of soluble solids and the shrinkage degree of cell morphology increased with the increasing of sucrose, the solid osmotic reduced the intercellular porosity and increased the elastic modulus of mango. Moreover, results of infrared spectroscopy s