Comparison of individual quick freezing and traditional slow freezing on physicochemical, nutritional and antioxidant changes of four mango varieties harvested in two ripening stages

Alma D. Noriega-Juárez,José D. Rubio-Carrillo,María de Lourdes García-Magaña,Gustavo A. González-Aguilar,Libier Meza-Espinoza,Martina A. Chacón-López,Selene Aguilera-Aguirre,Jorge A. Osuna-García,Efigenia Montalvo-González

Food Chemistry Advances（2024）

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摘要

•Physicochemical and nutritional changes depended on maturity in all mango varieties.•IQF conserved a higher content of macro and micronutrients of mango cubes than TSF.•IQF is an excellent alternative to maintain the quality of mango at two ripening stages.

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关键词

Mango,Traditional slow freezing,Individual quick freezing,Physicochemical parameters,Nutrients

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