The quality parameters, SS and pH, were not affected by the sanitizers applied (Table 1). The pH and SS values
were nearby those reported by some authors. Sanitizer’s lack of effect was also found on protein and
fat contents (Table 1). Protein content of this study was lower than that detected by , while the fat content
found is close to the described by same authors. However, the fat levels in this work were upper than reported
by , with four varieties of mango. In this study, mangoes with 11 days after harvested and with ozone or
chlorine sanitization have protein and fat levels suitable for consumption.
Regarding total soluble carbohydrate content were higher in mangoes sanitized with ozonated water. This
probably means the sanitizing agent could have promoted a stress, increasing on the respiration rate, inducing
the polysaccharides reserve solubilization, thereby increasing soluble carbohydrates levels, encouraging the flavor
. Findings were consistent with the reported increase in soluble sugar (fructose and glucose content) reported
in strawberry and tomato , in response to low-level atmospheric ozone.
Mangoes sanitized with ozonated water for 20 minutes increased their vitamin C content. Ozone is an antioxidant
and vitamin C has an action against oxidative stress well described. In this study, the highest vitamin
C content were noticed on those fruits that had the longest exposure to ozone (Table 1), and it may be a response
from the vegetable cells to any injury caused by this higher exposure to the oxidant (ozone). Changes in
mangoes vitamin C content were described in literature (between 5 - 194 mg∙100g−1)