After four weeks, glassy-state frozen mango retained higher hardness, drip loss, colour and ascorbic acid quality.

storage · quality: phytochemicals · Mangifera indica (mango)Positive and negative results

22 papers in the same direction as this claim · 7 in the opposite direction · 1 reporting no difference from an alternative

1. positive
   Frozen storage for 130 days caused further inactivation of thermostable AAO.

   Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes · 2018

   Same directionCites this paper

2. no effect
   Total phenolics were unchanged under irradiation and storage.

   Electron-Beam Ionizing Radiation Stress Effects on Mango Fruit (Mangifera indica L.) Antioxidant Constituents before and during Postharvest Storage · 2007

   Opposite direction

3. negative
   Total aroma volatiles, monoterpenes and sesquiterpenes were significantly reduced in mango fruit stored at 0, 5, 10 or 15°C compared with fruit stored at 20°C.

   Aroma volatiles emission in relation to chilling injury in ‘Kensington Pride’ mango fruit · 2003 · compared with fruit stored at 20°C

   Opposite direction

4. negative
   Alphonso mangoes stored for more than 4 weeks under CA at 13°C had lower ascorbic acid and sugar contents.

   Controlled atmosphere storage of mango cultivars ‘Alphonso’ and ‘Banganapalli’ to extend storage-life and maintain quality · 2008

   Opposite direction

5. negative
   Storage at 5 °C caused loss of characteristic mango aroma and a plastic-like odor.

   Modified Atmosphere Packaging for Fresh-cut ‘Kent’ Mango under Common Retail Display Conditions · 2010

   Opposite direction

6. negative
   Phytochemical components and antioxidant activity decreased significantly in all treatments during storage.

   Effect of some chemical preservatives and storage condition on phytochemical components and antioxidant activity of some fruit pulp · 2022

   Opposite direction

7. negative
   Vitamin C, phenolic and flavonoid contents of mango declined, with minimal reductions at 8°C.

   THE IMPACT OF STORAGE TEMPERATURE ON MORPHO-PHYSIOLOGICAL CHANGES AND SHELF LIFE OF MANGO CV. SINDRI · 2024 · compared with 8°C

   Opposite direction

8. negative
   Storage from T0 to T9 significantly reduced vitamin A in dried mango slices by 5.62%.

   Influence of Storage Time on the Physicochemical, Microbiological and Sensory Characteristics of Dried Mango Slices (Mangifera indica L. Var Kent)Produced in Côte d'Ivoire · 2022 · compared with T0

   Opposite direction

22 papers more in this group