Effects of Cold Plasma Pretreatment and Cultivar on the Drying Characteristics, Biochemical, and Bioactive Compounds of 'Tropica' and 'Keitt'Mangoes

Abstract

Abstract Purpose Mango is a well-known and widely consumed fruit for its savoury taste and nutritional benefits. However, a lack of efficient postharvest handling prior to its storage could gradually lead to undesirable changes that cause postharvest losses. Dehydration techniques such as hot air drying have shown to minimize the water activity thereby preserving fruit shelf-life. Pretreatment prior drying has the advantage of shortening the drying times, consuming less energy, substituting chemical use, and maintaining the quality attributes of agricultural products. Therefore, the main purpose of this research is to assess the application of cold plasma (CP) as a pretreatment step before drying ‘Tropica’ and ‘Keitt’ mango slices. Methods The effect of low-pressure cold plasma pretreatment duration (5 and 10 min) and mango cultivar differences was investigated on drying properties, quality attributes, and microbial load. Thin layer mathematical models fitted were fitted to the data collected to describe the drying behaviour. Results Mango cultivars behaved differently during drying as ‘Keitt’ samples had a shorter drying time (10 h) compared to ‘Tropica’ samples (12 h). Logarithmic model best predicted the drying behaviour with a determination coefficient R2 of 0.99 and RMSE of 0.0664. Change in bioactive compounds, antioxidant capacity, and microbial load of ‘Tropica’ and ‘Keitt’ mango slices were significantly affected by CP pretreatment and drying (p < 0.05). Conclusion The findings of this study showed that cold plasma improved the drying rate of dried mango slices. Total phenolic and antioxidant activity were improved with cold plasma treatment of 10 min. In summary, cold plasma improves drying kinetics and the quality attributes of mango fruit.