Effects of ozonated<br />water as sanitizer method on mango was studied on total phenolics, flavonoids,<br />carotenoids and vitamin C of pulp or peel. Mango cultivar “Palmer” was<br />harvested and subjected to sanitization treatments by immersion in water,<br />chlorinated water (10 minutes sodium hypochlorite 100 mg·L-1) or<br />ozonated water for 10 and 20 minutes. After the sanitization process, the mangoes<br />were stored at 15°C ± 1°C and 85% ± 5% RH for seven days, followed by 4 days of<br />storage at room temperature (simulating the trading period), totaling 11 days<br />after harvested. Mangoes pulp sanitized with ozonated water for 20 minutes<br />showed the highest values of TA, total soluble carbohydrates, vitamin C,<br />carotenoids and flavonoid content. These data suggest that the use of ozonated<br />water may contribute to induce increase antioxidants compounds.
Monaco, K. de A., Costa, S. M., Uliana, M. R., & Lima, G. P. P. (2014). Sanitizers Effect in Mango Pulp and Peel Antioxidant Compounds. Food and Nutrition Sciences, 05(10), 929–935. https://doi.org/10.4236/fns.2014.510103