Impact of atmosphere, organic acids, and calcium on quality of fresh-cut ‘Kensington’ mango

• Published in: Postharvest biology and technology Vol. 42; no. 2; pp. 161 - 167
• Main Authors: de Souza, Bianca Sarzi, O’Hare, Timothy James, Durigan, José Fernando, de Souza, Paulo Sergio
• Format: Journal Article
• Language: English
• Published: New York, NY Elsevier B.V 01-11-2006; Elsevier Science
• Subjects: Additives; appearance (quality); Biological and medical sciences; calcium chloride; carbon dioxide; chemical treatment; Controlled atmosphere; controlled atmosphere storage; enzymatic browning; firmness; Food industries; food storage; fresh-cut foods; Fruit and vegetable industries; fruit quality; Fundamental and applied biological sciences. Psychology; Mangifera indica; mangoes; Minimal-processing; organic acids and salts; oxygen; postharvest diseases; shelf life; Storage; storage conditions; water content; Additives; Storage; Minimal-processing; Controlled atmosphere; Mangifera indica; Fruit; Calcium; Mango; Inorganic element; Minimal processing; Organic acids; Additive; Warehousing; Dicotyledones; Quality; Angiospermae; Food preservation; Spermatophyta; Anacardiaceae
• ISSN: 0925-5214; 1873-2356
• DOI: 10.1016/j.postharvbio.2006.06.004

Fresh-cut slices from ripe ‘Kensington’ mango (
Mangifera indica L.) were prepared aseptically and stored under various treatments at 3
°C. Treatments included reduced oxygen (2.5%), enhanced carbon dioxide (5–40%), organic acid application, calcium chloride application, and combinations of the above. Symptoms limiting shelf-life were characterised by tissue darkening, development of a ‘glassy’ appearance, surface desiccation, and loss of firmness. Reduced oxygen (2.5%) was effective at controlling tissue darkening and the development of a ‘glassy’ appearance, while calcium application (3%) was partly effective at controlling darkening. Calcium chloride however significantly slowed (but did not stop) loss of tissue firmness. Carbon dioxide (5–40%) and citric acid had little positive effect on shelf-life, with both treatments appearing to promote tissue softening. A combination of low oxygen and calcium allowed ‘Kensington’ slices to be held for at least 15 days at 3
°C.