Changes in Ascorbic Acid Content, Antioxidant Capacity and Sensory Quality of Fresh-cut Mangosteens During Storage

Authors

  • Supranee MANURAKCHINAKORN School of Agricultural Technology, Walailak University, Thasala, Nakhon Si Thammarat, 80161
  • Pattama INTAVONG School of Agricultural Technology, Walailak University, Thasala, Nakhon Si Thammarat, 80161
  • Pilapa YUENNAN School of Agricultural Technology, Walailak University, Thasala, Nakhon Si Thammarat, 80161
  • Salisa TONWATTANA School of Agricultural Technology, Walailak University, Thasala, Nakhon Si Thammarat, 80161
  • Amonrat PANKONG School of Agricultural Technology, Walailak University, Thasala, Nakhon Si Thammarat, 80161

Keywords:

Mangosteen, Fresh-cut, Modified atmosphere packaging, Ascorbic acid, Antioxidant capacity, Sensory evaluation

Abstract

Fresh-cut mangosteens, stored in modified atmosphere packaging (MAP; 5% O2 + 9% CO2), in vacuum packaging (VAC) and in air (AIR) were examined for ascorbic acid content, antioxidant capacity and sensory quality during 14 days of storage at 4oC. After 4 days-storage, fresh-cut fruits with MAP resulted in better retention of ascorbic acid and antioxidant capacity than those stored in AIR throughout the storage. Furthermore, there were no significant differences in ascorbic acid contents between fruits stored in MAP and VAC, as well as antioxidant capacities, during the remaining period of storage. Fresh-cut fruits with MAP treatment obtained the highest sensory scores, compared with other treatments, throughout the entire period of storage. Fresh-cut mangosteens stored in MAP resulted in the best overall retention of ascorbic acid, antioxidant capacity and sensory quality.

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Published

2011-12-10

How to Cite

MANURAKCHINAKORN, S., INTAVONG, P., YUENNAN, P., TONWATTANA, S., & PANKONG, A. (2011). Changes in Ascorbic Acid Content, Antioxidant Capacity and Sensory Quality of Fresh-cut Mangosteens During Storage. Walailak Journal of Science and Technology (WJST), 1(2), 87–95. Retrieved from https://wjst.wu.ac.th/index.php/wjst/article/view/188

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Research Article

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