Colour behaviour on mango (Mangifera indica) slices self stabilized in glass jars by hurdle technology during storage
AbstractThe 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 26-2 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.