Full Length Research Paper

Colour behaviour on mango (Mangifera indica) slices self stabilized in glass jars by hurdle technology during storage

José Armando Ulloa¹*, Héctor Escalona² and Lourdes Díaz²

¹Centro de Tecnología de Alimentos, Universidad Autónoma de Nayarit, Ciudad de la Cultura, Amado Nervo, 63130 Tepic, Nayarit, México.

²CIATEJ, A. C., Avenida Normalistas No. 800, Colinas de la Normal, 44270 Guadalajara, Jalisco, México.

*Corresponding author. E-mail: arulloa@nayar.uan.mx.

Accepted 21 January, 2008

The effect of the syrup composition on behaviour colour of self stabilized mango slices in glass jars by hurdle technology during 180 days of storage was studied through 2^6-2 fractional factorial design. L* (lightness), a* (redness and greenness), and b* (yellowness and blueness) values were measured with a colorimeter and then hue angle (H*) and chroma (C*) calculated, each 30 days. At the end of storage period, the pH and ascorbic acid influenced significantly (p < 0.05) the b* and C* values, while potassium sorbate the L*, b* and H* values, and sodium bisulphite the a* and H* values. These results could help to select the better syrup formulation for the self stabilization of mango slices in glass jars by hurdle technology in terms of colour quality.

Key words: Mango, colour, hurdle technology, self stabilization.