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