PHYSIOLOGICAL CHANGES IN DIFFERENT FORMS OF FRESH-CUT MANGO DURING STORAGE AT LOW TEMPERATURES

After processing of fresh-cut ripe mango, the fruit is rapidly deteriorated even storage at low temperatures.
The aim of this research was to investigate the effects of cutting style on quality changes of fresh-cut ripe mangoes.
Mangoes at maturity stage were cut into 3 types, Cross Section (CS), Long Section (LS) and Half Section (HS), and then kept at 4 and 10°C after processing.
It was found that fresh-cut ripe mangoes with CS type had more respiration rate than the fruits with LS and HS types.
Besides, the CO₂ accumulation of fresh-cut ripe mangoes with CS, LS and HS types at 4°C were 18.64, 14.49 and 12.92 mg CO₂ kg^-1 h^-1, respectively and at 10°C were 58.52, 42.12 and 27.30 mg CO₂ kg^-1 h^-1, respectively.
The loss of weight and the difference of color (ΔE) of fresh-cut mangoes with CS type increased more significantly than that of fresh-cut ripe mangoes with LS and HS types.
Obviously, the fruits with HS type showed the better quality during days 2and 3 at both 4 and 10°C, than other treatments.
However, the total plate count was higher in HS treatment at both storage temperatures while Salmonella was only found in fresh-cut ripe mango stored at 10°C in day 2.

Southeast Asia Symposium on Quality and Safety of Fresh and Fresh-Cut Produce

C. Techavuthiporn, S. Kanlayanarat

mango, cutting, browning, temperature

https://doi.org/10.17660/ActaHortic.2010.875.19