To evaluate the quality characteristics of different varieties of mango pieces after liquid nitrogen quick freezing, Ten Guangxi mango cultivars including Guire, Jinhuang, Kaite, Zihua, Hongxiangya, were selected as the object, the cracking rate, sensory quality, luminosity and texture properties including hardness, cohesiveness,elasticity, chewiness of mango pieces before and after quick freezing and thawing were evaluated. The results showed that after liquid nitrogen frozen, the sensory quality of the 10 varieties of mango pieces all declined, 90% mango cultivars appeared cracking phenomenon, hardness, chewiness decreased greatly, luminosity, cohesiveness,elasticity fell relatively small; Guire No10, Jinhuang and Zihua the 3 cultivars maintained a relatively high quality after liquid nitrogen quick freezing. The research showed that the influence of liquid nitrogen quick freezing on different varieties of mango pieces was different, provided a theoretical basis and technical assistance for the liquid nitrogen quick freezing applied to the frozen mango.
Chinese Journal of Tropical Crops
liquid nitrogen quick freezing