Articles
PHYSIOLOGY AND QUALITY OF FRESH-CUT MANGO IS AFFECTED BY LOW O2 CONTROLLED ATMOSPHERE STORAGE, MATURITY AND STORAGE TEMPERATURE
Article number
600_131
Pages
833 – 838
Language
English
Abstract
Fresh-cut cubes from color break (CB) and partially ripe (PR) mango
were stored in air or low O2 (0.5%, 1% and 2%) atmospheres at
5˚C and 13˚C. The shelf life of mango cubes stored in air at 5˚C
and 13˚C was 4-6 days and 3-4 days, respectively.
Low O2
atmospheres reduced respiration rate of cubes, except those from CB mango
stored at 5˚C. The RQ was larger with cubes held in low O2 than
in air at both temperatures.
Ethanol content in flesh was the greatest with
mango cubes stored in 0.5% O2 at 5˚C and 13˚C, but no
off-odor was emitted by any of the cubes.
Surface lightness was retained by the
low O2 atmospheres and decreased in air atmosphere, except with
cubes from CB mango at 5˚C. L-ascorbic acid content of cubes decreased at
both temperatures, with the decrease being greater in air than in low O2
with cubes from PR mango.
Low O2 atmospheres maintained firmness of
mango cubes, except for cubes from CB mango stored at 5˚C. Mesophilic
aerobic bacteria and lactic acid bacteria on mango cubes were not detected or
below the detection level.
Temperature of 5˚C is recommended for holding
mango cubes; however, low O2 CA had an added beneficial effect in
maintaining quality of fresh-cut cubes from PR mango.
were stored in air or low O2 (0.5%, 1% and 2%) atmospheres at
5˚C and 13˚C. The shelf life of mango cubes stored in air at 5˚C
and 13˚C was 4-6 days and 3-4 days, respectively.
Low O2
atmospheres reduced respiration rate of cubes, except those from CB mango
stored at 5˚C. The RQ was larger with cubes held in low O2 than
in air at both temperatures.
Ethanol content in flesh was the greatest with
mango cubes stored in 0.5% O2 at 5˚C and 13˚C, but no
off-odor was emitted by any of the cubes.
Surface lightness was retained by the
low O2 atmospheres and decreased in air atmosphere, except with
cubes from CB mango at 5˚C. L-ascorbic acid content of cubes decreased at
both temperatures, with the decrease being greater in air than in low O2
with cubes from PR mango.
Low O2 atmospheres maintained firmness of
mango cubes, except for cubes from CB mango stored at 5˚C. Mesophilic
aerobic bacteria and lactic acid bacteria on mango cubes were not detected or
below the detection level.
Temperature of 5˚C is recommended for holding
mango cubes; however, low O2 CA had an added beneficial effect in
maintaining quality of fresh-cut cubes from PR mango.
Authors
H. Izumi, T. Nagatoma, C. Tanaka, S. Kanlayanarat
Keywords
respiration, RQ, ethanol, off-odor, lightness, ascorbic acid, texture
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