References on Mango

Trindade P., Beirão-da-Costa M. L., Moldão-Martins M., Abreu M., Gonçalves E. M., Beirão-da-Costa S.

Author Affiliation: Center for Microbiology and Agriculture, Industries (CMIA) DAIAT, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
  : 603-609

Abstract : Mango cubes (2×2×2 cm) were subjected to different time/temperature combinations by dipping in CaCl2 solutions at a controlled temperature. The experimental conditions were identified based on a response surface methodology. The independent variables considered were: temperature (20-55°C), time (5-60 minutes) and CaCl2 concentrations (0-8% (w/w)). The treated mango cubes were drained, placed in open plastic bags and stored at 5°C. The cubes were maintained at 5°C for 24 h and evaluated for quality parameters (colour, firmness, soluble solid content and pH). Based on the results of the first experimental design a second experiment was conducted to confirm the most suitable CaCl2 concentration (2.5, 3.5 and 4.0% (w/w)) by dipping at 35°C for 20 minutes. Sensory evaluation was performed and the best results were obtained at 3.5% w/w CaCl2 dip. A third experiment was conducted to study the influence of storage conditions on storage life. The treated mango cubes were stored at two different modified atmosphere packaging conditions: passive mode (20.9% O2 and 0.03% CO2) and active mode (5% O2 and 5% CO2). The treated mango cubes were packaged into sealed bags (200×225 mm) of low-density polyethylene and vinylidene chloride film, with 3000-4000 and 11000-15000 (ml m-2 24h-1 atm-1) on O2 and CO2 permeability, respectively. The bags were stored at 5°C and mango cubes were analysed for the same quality parameters every two days during the nine days of storage. The most suitable conditions for quality preservation of fresh-cut mango were: dipping in a solution of 3.5% (w/w) CaCl2 at 35°C for 20 minutes and packed under active modified atmosphere. Under those conditions, fresh-cut mango maintained good quality for 5 days at 5°C.