EFFECT OF SANITATION TREATMENTS WITH HEATED, CHLORINATED WATER ON THE MICROBIOLOGY OF FRESH-CUT THAI MANGOES

Studies were conducted to investigate the effects of fruit sanitation treatments on the microbiology of fresh-cut Thai mango (Mangifera indica L. ‘Chok Anun’). Washing in warm (50°C) or cold (12°C) chlorinated water (100 mg L^-1) for 5 min significantly (P≤0.05) reduced total microbial populations on the skin and stem end of mangoes.
Yeast and mold populations were particularly sensitive to the effects of heat.
Brushing did not significantly (P≤0.05) improve the removal of microorganisms from the fruit surface at either temperature.
Microbial populations on fresh-cut mango slices prepared from unwashed fruit were significantly (P≤0.05) higher than those prepared from washed fruit.
Chlorinated water washes at both temperatures were equally effective in moderating the transfer of microorganisms from the fruit surface to the flesh.
After 7 days in storage at 5°C, microbial populations on slices prepared from unwashed fruit were significantly higher (P≤0.05) than those measured on slices prepared from washed mangoes.
Brushing had no effect on the microbiology of the stored mango slices.
Washing and brushing treatments did not alter chemical indices (pH, total acidity, soluble solids) or headspace gas composition (CO₂, O₂) in stored mango slices.

V International Postharvest Symposium

M. Ngarmsak, T. Ngarmsak, B. Ooraikul, P.J. Delaquis, P.M.A. Toivonen, G. Mazza

Mangifera indica, sanitation treatments, microbiology, fresh-cut

https://doi.org/10.17660/ActaHortic.2005.682.255