The effect of cultivar, fruit ripeness, storage temperature and duration on quality of fresh-cut mango.
Allong R., Wickham L. D., Mohammed M.
Author Affiliation: Department of Food Production, Faculty of Agriculture and Natural Sciences, University of the West Indies, St. Augustine, Trinidad and Tobago.
: 487-494
Abstract : Fresh-cut slices from fruits of Julie and Graham mangoes at the mature-green (MG), half-ripe (HR) and firm-ripe (FR) stages of ripeness were stored at 5°C and 10°C and evaluated for changes in physical, chemical and microbial quality over 8 days. There was a decline in sensory quality and acceptability of mature-green mango slices after 2 days at both temperatures. Half-ripe and firm-ripe mango slices of both cultivars were acceptable after 8 days with the exception of half-ripe Graham and firm-ripe Julie mango slices which had a shelf-life of 4 days at 5°C and 10°C, respectively. A storage temperature of 5°C was more effective than 10°C in delaying the ripening and microbial growth while preserving sensory quality of fresh-cut mango slices. Unacceptable microbial counts were obtained after 8 days in half-ripe Julie and firm-ripe Julie and Graham mango slices held at 10°C but changes in sensory quality were minimal. Fruits at the half-ripe stage with total soluble solids (TSS) in the range of 13-16°Brix, total sugars 10-12 g/100 g, and TSS:TTA ratio >17 for Julie slices and >12 for Graham slices were found to be ideal for fresh-cut purposes in terms of maintenance of acceptable appearance, texture and taste during storage. Firm-ripe fruits having TSS in the range of 14-17°Brix, total sugars 11-16 g/100 g, and TSS:TTA ratio >32 for Julie slices and >20 for Graham slices also yielded similar results.