Mango (Mangifera indica L.) is an important source of bioactive compounds, among which stand out carotenoids and vitamin C, which contribute to health promotion. Several methods can be used for food preservation in order to get more advantage of processing harvested fruits. However, those methods may alter the nutritional quality of food. Being blanching and freezing methods that are used in industrial processing for preservation of fruit pulps, this study aimed to analyze the influence of blanching and freezing on the contents of total carotenoids and ascorbic acid in pulp of native cultivar of mangoes 'Rosa' and 'Espada', during 60 days of storage. Mangoes fruit at mature stadium were harvested, washed, cut and pulp extracted; then they were submitted to freezing (-18º C) or blanching by immersion in water (75° C for 3 min) or steam blanching in boiling water for 3 minutes. After those treatments, biochemical contents of total carotenoids and ascorbic acid were determined on time zero and after 20, 40 and 60 days of storage under freezing. From the analysis of the results, it is concluded that in the form in natura pulp, or time zero, the mangoes varieties have the highest levels of ascorbic acid; but the use with steam blanching and freezing causes losses, respectively, 53% ('Rosa') and 35% ('Espada'); 72% ('Rosa') and 60% ('Espada') of these compounds. In the blanching by immersion in hot water there is a complete loss of ascorbic acid in mango pulp of 'Rosa' and 'Espada' cultivars. With regard to carotenoids, the values were similar in steam blanching or without blanching at zero time; tending to decline during storage.
Mangifera indica L.; conservation; total carotenoids; ascorbic acid; processing
