Postharvest Preservation of Thai Mango var. Chok-Anan by the Combination of Pulsed Electric Field and Chemical Pickling

Mango is one of the most favorable tropical fruits grown and consumed in several parts world. However, there overproduction during ripening stage. In this situation, appropriate techniques are needed to utilize abundant supply. Pickling oldest successful methods for preserving mango. study, mango pickles were prepared by using chemical pickling assisted with pulsed electric field (PEF). The physicochemical textural properties PEF at 30 50 °Brix studied comparison conventional process. water loss, solids gain, diffusion efficiency increased twofold when was applied Thai variety Chok-anan. This process also reduced moisture content activity. PEF-assisted caused changes lightness (L*) redness (a*) values. produced changed. addition, a 20% increase beta-carotene 47% decrease ascorbic acid content. microstructure more disintegrated on surface after than that from