Effect of Pre-cut Heat Treatment on Quality of Mangosteen Used for Minimal Processing

Supranee Manurakchinakorn, Saowanee Truktrong, Varit Srilaong


This research aimed to investigate quality of mangosteen affected by heat treatment with different durations before cutting. Mangosteen (ripeness stage 5) was heated using a hot air oven at 50oC for 2, 4, 6 and 8 h, prior to evaluation for physical properties and enzyme activities. It was found that weight loss of mangosteen increased with the increase of heating duration (p<0.05) and the highest weight loss (1.61%) was found in those heated for 8 h. Heat treatment for up to 4 h had no effect on calyx freshness index and flesh firmness of the mangosteen (p>0.05). The highest whiteness index of mangosteen flesh was obtained from heat treatment for 4 h, compared with others (p<0.05). Decreases in phenylalanine ammonia lyase, polygalacturonase and pectin methyl esterase activities were detected with increased heating duration (p<0.05). Polyphenol oxidase activity was not different from the control when heat treatment was conducted for 4 h (p<0.05). The results revealed that heat treatment of mangosteen at 50oC for 4 h could be a potential approach to prevent flesh browning after cutting, without adverse effect on calyx freshness and flesh firmness of the mangosteen.                 


Keywords :  Garcinia mangostana L., hot air heat treatment, physical quality, enzymatic activity

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