December 10/Journal of Technology -- "Mango minimally processed (20 degrees Brix) was obtained by applying osmotic treatments and the product quality development was evaluated throughout storage. Osmotic treatments were carried out at atmospheric pressure Osmotic dehydration (OD) and by applying a vacuum pulse osmotic dehydration (PVOD) using 45 degrees Brix sucrose solutions with and without calcium lactate (2%)," scientists writing in the journal Food Science and Technology International report.

"Mechanical properties were measured after treatments and after 10 days storage. Color, microbial controls, and respiration rates were measured throughout storage time, in order to evaluate the development of the different parameters which affect product quality. Osmotic treatments induced changes in the physical properties, respiration rates and microbial behavior, depending on the treatment conditions and the addition of calciumlactate. From the microbiological point of view, the most stable samples are those treated with calcium in both OD and PVOD treatments. Respiration rates were also reduced to a greater extent in these treatments. Mechanical properties are also better preserved when calcium is applied in PVOD treatments," wrote J.D. Torres and colleagues, Polytechnic University.

The researchers concluded, "Nevertheless, a greater decrease in hue is observed in calcium treated samples which indicates that browning occurs more intensely in these cases."

Torres and colleagues published their study in Food Science and Technology International ("Quality Characteristics, Respiration Rates, and Microbial Stability of Osmotically Treated Mango Tissue (Mangifera indica L.) with or without Calcium Lactate." Food Science and Technology International, 2008;14(4):355-365).

Additional information can be obtained by contacting I. Escriche, Valencia Polytechnic University, Dept. of Food Technology, Institute Food Engineering Development, POB 46022, E-46071 Valencia, Spain.

From the December 22, 2008, Prepared Foods e-Flash