This work was used to evaluate the kinetic parameters for degradation of vitamin C on the shelf-life of minimally processed mangoes (Mangifera indica L.) stored at different temperatures. 'Palmer' Mangos were washed in running water, sanitized, peeled, manually sliced and again sanitized. The product was packaged in polyethylene packaging with lid and stored at 0ºC, 6°C and 12 °C (85-90% RH). To monitor its shelf-life, the following tests were done every two days: values L* a* b*, weight loss, pH, firmness, soluble solids (SS), titratable acidity (TA) and content of vitamin C. The minimally processed mangoes stored at 0ºC and 6ºC showed shelf-life of 10 days, whereas the shelf-life of mangoes stored at 12°C was 4 days. The data obtained by linear regression with the values of the Neperian logarithm content of ascorbic acid by the time of storage (days) show that the reaction of degradation of vitamin C fits the kinetic model of 1st order. The Arrhenius model was applied to the speed of reaction (k) at different temperatures by setting the activation energy (Ea) of 34,32 kcal.mol-1. The degradation of vitamin C was slower (t1 / 2 = 63.6 days, and k = 0.0109 days-1) at 0°C, which provided greater retention of its contents (89%) during 10 days of storage. Fruits stored at 12°C showed a higher rate of degradation (k = 0.1729 days-1) and, consequently, t1 / 2 less than the other temperatures (only 4 days).
kinetics of vitamin C degradation; fresh-cut; Mangifera indica
