Articles
QUALITY AND SHELF LIFE OF FRESH-CUT ‘NAM DOK MAI’ MANGO STORED IN AIR AND LOW O2 ATMOSPHERES
Article number
804_69
Pages
477 – 484
Language
English
Abstract
Quality changes of fresh-cut Nam Dok Mai mango cubes held in air or low O2 atmospheres (0.5, 1 and 2%) at 1, 5 and 13°C were evaluated.
Attributes measured included incidence of browning and water soaking, respiration, ethanol content, L-ascorbic acid content, color, off-odor, firmness and microbial counts.
The shelf life of mango cubes, based on browning and water soaked area, was 3 days at 1°C, 2 days at 5°C and below 1 day at 13°C in air.
Low O2 atmospheres extended the shelf life by 1 day at all temperatures by retarding the browning and water soaked condition.
Respiration rates (O2 consumption and CO2 production) were not suppressed by low O2 atmospheres at 1 and 5°C, but were suppressed at 13°C. However, the respiratory quotient of cubes stored in low O2 at 13°C increased to more than 2, which contributed to the slight ethanol production and off-odor.
Color based on L* and chroma values decreased with all cubes during storage, with the decrease being greater in air than in low O2 atmospheres.
Firmness and L-ascorbic acid content of cubes at the end of storage were similar between air and low O2 atmospheres at all temperatures.
Low O2 levels did not affect the total microbial count on mango cubes, which ranged from 3.4 to 5.3 log10CFUg-1. The count of lactic acid bacteria on cubes stored in air or low O2 at 1 and 5°C were below the level of detection (2.4 log10CFUg-1), but those at 13°C increased to 3.4-4 log10CFUg-1 by the end of storage.
Temperature of 1 or 5°C is recommended for holding Nam Dok Mai mango cubes and the shelf life would be extended by 1 day, which is a 50% increase, when held in low O2 atmospheres.
Attributes measured included incidence of browning and water soaking, respiration, ethanol content, L-ascorbic acid content, color, off-odor, firmness and microbial counts.
The shelf life of mango cubes, based on browning and water soaked area, was 3 days at 1°C, 2 days at 5°C and below 1 day at 13°C in air.
Low O2 atmospheres extended the shelf life by 1 day at all temperatures by retarding the browning and water soaked condition.
Respiration rates (O2 consumption and CO2 production) were not suppressed by low O2 atmospheres at 1 and 5°C, but were suppressed at 13°C. However, the respiratory quotient of cubes stored in low O2 at 13°C increased to more than 2, which contributed to the slight ethanol production and off-odor.
Color based on L* and chroma values decreased with all cubes during storage, with the decrease being greater in air than in low O2 atmospheres.
Firmness and L-ascorbic acid content of cubes at the end of storage were similar between air and low O2 atmospheres at all temperatures.
Low O2 levels did not affect the total microbial count on mango cubes, which ranged from 3.4 to 5.3 log10CFUg-1. The count of lactic acid bacteria on cubes stored in air or low O2 at 1 and 5°C were below the level of detection (2.4 log10CFUg-1), but those at 13°C increased to 3.4-4 log10CFUg-1 by the end of storage.
Temperature of 1 or 5°C is recommended for holding Nam Dok Mai mango cubes and the shelf life would be extended by 1 day, which is a 50% increase, when held in low O2 atmospheres.
Authors
J. Poubol, S. Matsuoka, M. Oshima, H. Izumi
Keywords
fresh-cut mango, quality, shelf-life, microbial count, controlled atmosphere
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