NDLI: Effect of soaking in noni (Morinda citrifolia) juice on the microbiological and color behavior of Haden minimally processed mango

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Effect of soaking in noni (Morinda citrifolia) juice on the microbiological and color behavior of Haden minimally processed mango

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Effect of soaking in noni (Morinda citrifolia) juice on the microbiological and color behavior of Haden minimally processed mango

Content Provider	Springer Nature Link
Author	Ulloa, José Armando González Tapia, Noemí T. Rosas Ulloa, Petra Ramírez Ramírez, José Carmen Ulloa Rangel, Blanca E.
Copyright Year	2014
Abstract	The purpose of this study was to evaluate the effect of soaking in noni juice on the microbiological and color behavior of minimally processed mango. Two batches of Haden mango cubes were treated by immersion in noni juice for 2.5 or 5.0 min. Each batch was packed in polypropylene boxes and stored at 6 °C for up to 15 days; in addition, a control group of mango cubes was prepared by immersion in sterile water for the same duration. According to the results, the soaking of mango cubes in noni juice had an antimicrobial effect on mesophilic aerobic bacteria, molds and yeasts during storage at 6 °C for 15 days, without significantly (P < 0.05) affecting the CIE L, a, b*, chroma and hue angle values, in comparison with the control after 12 days of storage. The noni juice soaking treatment was demonstrated to be a potentially valuable technology for decontamination of fresh-cut fruit surfaces.
Starting Page	3079
Ending Page	3085
Page Count	7
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	52
Issue Number	5
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2014-04-20
Publisher Place	India
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Noni juice Antimicrobial activity Fresh-cut fruit Haden mango Color Morinda citrifolia Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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