Articles
Modified atmosphere packaging to extend the shelf life of fresh-cut, ripe mango
Article number
1442_34
Pages
259 – 262
Language
English
Abstract
Modified atmosphere packaging (MAP) was tested to extend fresh-cut mango fruit shelf-life.
Whole fruit were stored at 10°C and ripened at 20°C prior to processing to reach a firmness for processing of about 35 N (measured at 2.5-mm deformation using a 5-cm diameter flat plate). Three levels of package permeability were tested with ‘Tommy Atkins’ slices: a 2.5-, 5-, or 10-mm diameter aperture in a permeable patch-based MAP system (Breatheway™) with a control treatment without an aperture.
Ten fruit slices were placed in 0.473-L containers with or without a membrane fitted with a hole of one of the diameters mentioned.
The effect of aperture size was measured as CO2 and O2 concentration in the containers.
Color, firmness, SSC, and TA of 10 slices per container as well as sensory quality were evaluated after 7, 10 and 14 days at 5°C. Package atmospheres (O2+CO2) for 2.5-, 5-, and 10-mm apertures equilibrated at approximately 8+20, 10+12, and 15+8 kPa, respectively.
There was a slight visual benefit of the 10-mm aperture over the control in terms of tissue browning and translucency, but otherwise there was little improvement in the quality or shelf life of mango slices in any of the tested atmospheres.
In conclusion, there was no clear benefit of the MAP systems tested for fresh-cut mangoes.
However, in associated research, we showed that 0.8% citric acid reduced fresh-cut mango tissue browning and translucency without affecting sensory ratings, which could be combined with MAP.
Whole fruit were stored at 10°C and ripened at 20°C prior to processing to reach a firmness for processing of about 35 N (measured at 2.5-mm deformation using a 5-cm diameter flat plate). Three levels of package permeability were tested with ‘Tommy Atkins’ slices: a 2.5-, 5-, or 10-mm diameter aperture in a permeable patch-based MAP system (Breatheway™) with a control treatment without an aperture.
Ten fruit slices were placed in 0.473-L containers with or without a membrane fitted with a hole of one of the diameters mentioned.
The effect of aperture size was measured as CO2 and O2 concentration in the containers.
Color, firmness, SSC, and TA of 10 slices per container as well as sensory quality were evaluated after 7, 10 and 14 days at 5°C. Package atmospheres (O2+CO2) for 2.5-, 5-, and 10-mm apertures equilibrated at approximately 8+20, 10+12, and 15+8 kPa, respectively.
There was a slight visual benefit of the 10-mm aperture over the control in terms of tissue browning and translucency, but otherwise there was little improvement in the quality or shelf life of mango slices in any of the tested atmospheres.
In conclusion, there was no clear benefit of the MAP systems tested for fresh-cut mangoes.
However, in associated research, we showed that 0.8% citric acid reduced fresh-cut mango tissue browning and translucency without affecting sensory ratings, which could be combined with MAP.
Authors
J.K. Brecht, C. Abrahan, A. Plotto, E.A. Baldwin, J. Bai, A. Marin-Gozalbo
Keywords
Mangifera indica L., tree-ripe, appearance, flavor, enzymatic browning, watersoaking
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