Abstract
The processing characteristics of three tanier cultivars grown commercially in Puerto Rico (Blanca del Pais-white flesh; Rascana-cream-colored flesh); and Vinola-pink (flesh) were compared. When lye peeled in 15% lye, heated to 200 and 210°F (93, 99°C) at the time of immersion, corresponding to the highest peeling efficiency, the Blanca cultivar suffered the highest loss in weight, followed in descending order by the Rascana and Vinola. The Blanca and Rascana cultivars were difficult to trim while the Vinola, because of its softer texture, could be trimmed without difficulty. The three cultivars when lye peeled suffered browning on exposure to air. The rate of the browning reaction in the Rascana cultivar was much less than in the other two. Besides browning, on exposure to air the Vinola suffered changes in the pink pigment of the flesh, with the result that a strong brownish red pigment developed around the stem end and at the point of emergence of the lateral roots. In the three cultivars, the browning reaction could be effectively controlled by a combination of a 2-min dip in 1% citric acid solution followed by sulfitation to levels of 200 p/m. The Blanca cultivar was found superior to the other two when cooked fresh or frozen. Processing, including the control of the browning reaction, made possible the preparation of frozen products of acceptable quality from the three cultivars.