Fast Field Cycling 1H-NMR Relaxation Properties During Convective Dehydration of Mango Fruits
Adiletta, Giuseppina
Albanese, Donatella
Di Matteo, Marisa
Cinquanta, Luciano
Corona, Onofrio
Li Citra, Caterina
Conte, Pellegrino

How to Cite

Adiletta G., Albanese D., Di Matteo M., Cinquanta L., Corona O., Li Citra C., Conte P., 2021, Fast Field Cycling 1H-NMR Relaxation Properties During Convective Dehydration of Mango Fruits, Chemical Engineering Transactions, 87, 175-180.


The cultivation of mango fruits is increasing in the Mediterranean areas, including Italy, where a niche production has developed in the Tyrrhenian coast of Sicily. These fruits are rich in antioxidant substances, presenting a pleasant taste and aroma, fundamental qualities for the sensory acceptance of consumers. However, being climacteric fruits, mangoes are highly perishable, due to their rapid ripening after harvesting. As a result, large amounts of mangoes are lost annually in many areas of the world. In order to prevent this, the drying technique is widely used. It allows to lengthen the shelf-life of the fruits. In order to optimize this process, it is necessary to deepen the knowledge on the drying effects on the structure and mobility of the residual water in the fruit. The objective of this paper is to describe the effects of convective drying at different temperatures on the Fast Field Cycling Proton Nuclear Magnetic Resonance (FFC 1H-NMR) relaxation properties, water activity and shrinkage in Keitt mango fruits. The FFC 1H-NMR relaxometry investigations on mango fruits revealed that the convective drying lead not only to a reduction in the overall water content within the mango tissues, but also to a progressive immobilization of the same water, depending on the temperature. From a qualitative and microbiological point of view, the results may indicate that the measure of more immobilised water in the dried fruits can be useful to predict their shelf-life.