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THE EFFECT OF CULTIVAR, FRUIT RIPENESS, STORAGE TEMPERATURE AND DURATION ON QUALITY OF FRESH-CUT MANGO
There was a decline in sensory quality and acceptability of mature-green mango slices after two days at both temperatures.
Half-ripe and firm-ripe mango slices of both cultivars were found to be acceptable after 8 days with the exception of half-ripe Graham and firm-ripe Julie mango slices which had a shelf-life of 4 days at 5°C and 10°C respectively.
A storage temperature of 5°C was more effective than 10°C in delaying the ripening and microbial growth while preserving sensory quality of fresh-cut mango slices.
Unacceptable microbial counts were obtained after 8 days in half-ripe Julie and firm-ripe.
Julie and Graham mango slices held at 10°C but changes in sensory quality were minimal.
Fruits at the half-ripe stage of ripeness with total soluble solids (TSS) in the range of 13–16°Brix, total sugars 10–12 g/100 g, and TSS : TTA ratio > 17 for Julie slices and > 12 for Graham slices were found to be ideal for fresh-cut purposes in terms of maintenance of acceptable appearance, texture and taste during storage.
Firm-ripe fruits having TSS in the range of 14–17°Brix, total sugars 11–16 g/100 g, and TSS : TTA ratio > 32 for Julie slices and > 20 for Graham slices also yielded similar results.