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The influence of minimal processing by osmotic treatment and cold storage on the volatile profile of mango was studied by comparison with the volatile profile of fresh samples. Osmotic treatments, at atmospheric pressure and by applying a vacuum pulse, were carried out using a 45 Brix sucrose solution with (2%) and without calcium lactate, at 30°C. Samples were treated until they reached 20 Brix in...
The effect of osmotic dehydration on the volatile fraction of mango fruit was studied. Osmotic treatments were carried out at atmospheric pressure (OD) and by applying a vacuum pulse (PVOD). Sucrose at 35, 45, 55 and 65 °Brix was used as osmotic solution until reaching 20 or 30 °Brix in the liquid phase of dehydrated mango. Volatile compounds of fresh and dehydrated samples were obtained by simultaneous...
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