01673naa a2200229 a 450000100080000000500110000800800410001902200140006010000250007424501050009926000090020452009800021365000230119365000100121665300230122665300080124970000250125770000230128270000220130570000200132777300960134716531902005-11-23       2003    bl uuuu     u00u1 u    #d  a0245-25281 aAZEREDO, H. M. C. de  aEvaluation of stability of alginate-coated mango cubes preserved by the combined methods technology.  c2003  aThe combined methods technology (CMT) consists of combining low levels of several preservation factors acting synergistically to inhibit microbial growth. The aim of this work was to evaluate stability of alginate-coated mango cubes submitted to the following methods: water activity reduction, pH reduction and addition of a chemical preservative. The cubes, previously dipped in sodium alginate and calcium chloride to form a calcium alginate coating, were osmotically dehydrated at 44°C in a 65.5°Brix sucrose solution with 2 citric acid and 0,2 potassium sorbate for 2 hours. The product was packaged in lowdensity polyethylene bags and stored under refrigeration for 3 months. The combination of methods was not enough to make the product stable, since the count of yeasts and molds increased. The cubes lost moisture and color during storage. The acceptance of the product decreased with storage time, although the mango flavor intensity did not change significantly.  aCloreto de Cálcio  aManga  aAlginato de sódio  aTMC1 aARAÚJO, F. B. S. de1 aGARRUTI, D. dos S.1 aQUEIROZ, A. A. M.1 aPINTO, G. A. S.  tProceedings of the Interamerican Society for Tropical Horticulturegv. 47, p.203-205, 2003.