The effects of pretreatment with vacuum impregnation (VI) and high pressure (HP) and adding pectin methylesterase (PME) with calcium on the quality of osmotic dehydrated mango of different ripeness were investigated. Unripe and ripe ‘Kent’ mango cubes were osmotic dehydrated (OD at 50 °C in 60 °Brix sucrose solution containing 2 g calcium lactate/100 g and 0 or 0.48 mL PME/100 g), preceded either by VI (OD-VI) or HP (OD-HP). Use of unripe mango in OD showed two to five-fold higher soluble solid gain (SSG) compared to ripe mango for all treatments. Unripe mango pretreated with OD-VI showed the lowest water loss (WL) and the highest SSG. OD-HP had a similar but less pronounced effect as OD-VI on WL and SSG. Hue (h*) were generally preserved and color intensity (C*) were maintained or only slightly increased in both ripeness in all treatments. Lightness (L*) was greatly reduced in unripe mango but stable in ripe mango. In general, firmness and work of shear slightly increased when adding PME.

研究了真空浸渍（VI）和高压（HP）预处理以及钙中添加果胶甲基酯酶（PME）对不同成熟期渗透性脱水芒果品质的影响。将未成熟的成熟“肯特”芒果块进行渗透性脱水处理（OD在50°C的60°Brix蔗糖溶液中，其中包含2 g乳酸钙/ 100 g和0或0.48 mL PME / 100 g蔗糖溶液），然后添加VI（OD-VI ）或HP（OD-HP）。在所有处理中，OD中使用未成熟的芒果显示出比成熟芒果高2至5倍的可溶性固形物含量（SSG）。用OD-VI预处理的未成熟芒果显示出最低的失水量（WL）和最高的SSG。OD-HP对WL和SSG具有与OD-VI类似但不太明显的作用。色调（h *）通常被保存，颜色强度（C *在所有处理中，两个成熟度均保持不变或仅略有增加。未成熟芒果的轻度（L *）大大降低，而成熟芒果的轻度（L *）稳定。通常，添加PME时，硬度和剪切功略有增加。