Articles
FRESH-CUT MANGO COATED WITH MANGO FILM IN MODIFIED ATMOSPHERE PACKAGING
Article number
857_43
Pages
359 – 366
Language
English
Abstract
Mango (Mangifera indica L. cv.
Namdok Mai) puree has a potential to form a good oxygen barrier film.
Therefore, mango film might be useful to extend shelf-life of fresh-cut mango.
Fresh-cut mango was wrapped with mango film and packed in a modified atmosphere packaging.
Each package was stored at 30°C or 5°C and sensory evaluation was performed to determine its quality and shelf-life.
The shelf-life of uncoated and coated fresh-cut mango pieces was 6 days at 5°C and was 3 and 4 days, respectively, at 30°C. Coated fresh-cut mango, stored at high temperature, had a greater firmness, less oxygen and carbon dioxide concentrations than samples stored at low temperature at the end of the shelf-life.
However, temperature did not affect firmness and gas concentrations of uncoated fresh-cut mango.
Namdok Mai) puree has a potential to form a good oxygen barrier film.
Therefore, mango film might be useful to extend shelf-life of fresh-cut mango.
Fresh-cut mango was wrapped with mango film and packed in a modified atmosphere packaging.
Each package was stored at 30°C or 5°C and sensory evaluation was performed to determine its quality and shelf-life.
The shelf-life of uncoated and coated fresh-cut mango pieces was 6 days at 5°C and was 3 and 4 days, respectively, at 30°C. Coated fresh-cut mango, stored at high temperature, had a greater firmness, less oxygen and carbon dioxide concentrations than samples stored at low temperature at the end of the shelf-life.
However, temperature did not affect firmness and gas concentrations of uncoated fresh-cut mango.
Authors
R. Sothornvit, P. Rodsamran
Keywords
edible film, fresh-cut mango, sensory evaluation, firmness
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