Quality and microbial changes of fresh-cut mango cubes held in controlled atmosphere.
Nithiya Rattanapanone, Lee Y. E., Wu T., Watada A. E.
Author Affiliation: Horticultural Crops Quality Laboratory, Beltsville Agricultural Research Center, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, MD 20705, USA.
HortScience 36 : 1091-1095
Abstract : The marketable period of fresh-cut mango cv. Tommy Atkins and Kent cubes was 3 to 5 days at 10°C and 5 to 8 days at 5°C. The marketable period was extended by 1 to 2 days when cubes were held in a 4 kPa O2 + 10 kPa CO2 or 2 kPa O2 + 10 kPa CO2 (balance N2) atmospheres, depending on cultivar and temperature. Variations in texture (shear force), pH and soluble solids were greater among cubes from different mango lots than among cubes held at different temperatures or atmospheres. Yeast count increased more with time than the total mesophilic, aerobic microorganism count, and the increase was less under controlled atmosphere (CA) than in air at 10°C. The CA was beneficial in maintaining quality of the cubes; however, low temperature was more effective than CA.