Maintaining quality of fresh-cut mangoes using antibrowning agents and modified atmosphere packaging.
González-Aguilar G. A., Wang C. Y., Buta J. G.
Author Affiliation: Horticultural Crops Quality Laboratory, Agricultural Research Service, U.S. Department of Agriculture, 10300 Baltimore Avenue, Beltsville, Maryland 20705-2350, USA.
Journal of Agricultural and Food Chemistry 48 : 4204-4208
Abstract : Treatments to inhibit browning and decay and prolong shelf life of fresh-cut mangoes (cv. Kent) were investigated. Combinations of antibrowning agents and modified atmosphere packaging (MAP) resulted in a reduction of browning and deterioration of fresh-cut mangoes stored at 10°C. Combinations of several browning inhibitors were more effective than those applied individually. Among these treatments, solutions containing 4-hexylresorcinol (0.001 M) (HR) + potassium sorbate (0.05 M) (KS) and HR + KS + D-isoascorbic acid (0.5 M) (