Effect of ascorbic and citric acids on the freezing stability of creole mango pulp

This study aimed to evaluate the effect of ascorbic and citric acids, blanching on stability Creole mango pulp, during freezing storage. We worked with scalded pulp (100 °C for two minutes) without blanching. Both pulps were treated acids in four combinations, packaged polyethylene bags, frozen stored at -18 90 days. During storage,the slightest browning occurred acidic not followed by pulp. The control sample (acid-free pulp), scalded, showed greatest browning. Loss acid was observed all treatments, but this lower samples. Total titratable acidity, pH, soluble solids did vary significantly either storage or between treatments studied. In conclusion, even though enzymatic is totally inhibited minutes), pre-blanching a mixture chemical preservatives retains its color flavor better compared fruit