Quality of minimally processed mangosteen stored under different modified atmospheres

Minimally processed mangosteen is highly susceptible to quality deterioration due to discoloration and softening.
This study was carried out to evaluate the effect of various conditions of modified atmosphere packaging (MAP) on quality of minimally processed mangosteen during storage at 4°C for 14 days.
Mangosteen at stage 1 of maturity was peeled and immersed for 30 min in mixed solution of 1% ascorbic acid + 1% sodium chloride + 1% calcium chloride, prior to packaging in low density polyethylene bags with different initial gas compositions including 5% O₂ + 9% CO₂, 21% O₂ (air), 40% O₂ and 75% O₂. High headspace O₂ concentrations inside packages promoted better browning inhibition compared with 5% O₂ + 9% CO₂ and 21% O₂ atmospheres.
MAP with initial low and high O₂ concentrations resulted in greater firmness retention, compared with 21% O₂ MAP. The lowest headspace CO₂ concentration was detected in 40% O₂ MAP during 8 days of storage indicating the decreased respiration of the fruit, compared with other treatments, whereas 75% O₂ MAP resulted in the highest CO₂ accumulation from day 6 until the end of storage.
Although 40% O₂ and 75% O₂ MAP enhanced the ethylene production leading to decreases in titratable acidity of fruit, small differences in total soluble solids among treatments were observed.
Ethanol accumulation was efficiently delayed by 40% O₂ and 75% O₂ MAP. The fruit packaged under 40% O₂ MAP obtained the highest sensory score with acceptable quality and prevented fermentation for 10 days of storage.

VIII International Postharvest Symposium: Enhancing Supply Chain and Consumer Benefits – Ethical and Technological Issues

S. Manurakchinakorn, U. Chamnan, W. Mahakarnchanakul

Garcinia mangostana L., minimal processing, superatmospheric oxygen, packaging, storage

https://doi.org/10.17660/ActaHortic.2018.1194.74