Low oxygen treatment before storage in normal or modified atmosphere packaging of mangoes to extend shelf life.
González-Aguilar G., Félix L., Gardea A., Martínez-Téllez M. A., Báez R.
Author Affiliation: Departamento de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo (CIAD) A.C., Apartado Postal 1735, Hermosillo, Sonora 83000, Mexico.
Journal of Food Science and Technology (Mysore) 34 : 399-404
Abstract : Keitt mangos harvested at the mature green stage were stored in air or in controlled atmosphere storage (CA, 0.25-0.35% O2, 0.65-0.8% CO2). After 6 days in CA storage, the fruits were individually packed in films of 2 thicknesses (0.028 or 0.045 mm) and stored for 30 days. Some fruits were packed directly in films of 3 thicknesses (0.028, 0.045 or 0.072 mm) without prior CA storage. The fruits in the modified atmosphere packs were stored at 10°C, 75% RH or 20°, 67% RH. Both CA and MA treatments delayed losses in colour, weight and firmness, and fruits maintained a good appearance with a significant delay in ripening. The fruits were very tolerant of low O2 treatment. However, off-odours were detected after 10 days in 30% of fruits stored in MA in packs with film thicknesses of 0.028 and 0.062 mm stored at 20°. These off-odours were correlated with the low O2 and high CO2 concentrations of the atmosphere surrounding these fruits. Short duration (6 days) CA storage did not have any deleterious effect on fruit quality during subsequent storage under MA or normal atmosphere. It is concluded that storage of Keitt mangoes using a combination of CA and MA storage can improve the shelf-life to the same extent as continuous MA storage, and that therefore low O2 treatment can be considered as a suitable quarantine treatment (as an alternative to hot water treatment) for mangoes to be exported.