Production and preservation of fresh-cut 'Tommy Atkins' mango chunks.
Donadon J. R., Durigan J. F., Teixeira G. H. de A., Lima M. A., Sarzi B.
Author Affiliation: Faculdade de Ciências Agrárias e Veterinárias, UNESP, Campus de Jaboticabal, Departamento de Tecnologia, Via de acesso Prof. Paulo Donato Castellane 14884-900, Jaboticabal, SP, Brazil.
: 257-260
Abstract : During the 1999/2000 and 2000/01 seasons, sliced 'Tommy Atkins' mangoes were packaged with three different types of polymeric films; polypropylene (PP) cups, low-density polyethylene (LPDE) bags or polyethylene terephthalate (PET) clamshell trays, and stored at 3°C for 2 weeks. The mango chunks were evaluated for flavour, appearance, colour, total soluble solids (TSS), total titratable acidity (TTA), ascorbic acid (AA) contents, O2 and CO2 concentration in the packages, as well as respiration. Shelf life based on visual appearance was 14 days, with the products showing good appearance and agreeable aroma. The TTA content in chunks packaged in PP cups or PET trays were reduced during the storage, and with the colour changing from light yellow to dark yellow. The chunks' respiration in PP cups or LPDE bags were 64.6 and 87.9 ml CO2 kg-1 h-1, and in PP cups or PET trays were 45.86 and 43.92 ml CO2 kg-1 h-1, respectively, for 1999/2000 and 2000/01 seasons. The percentages of O2 and CO2 in the packages were stabilized after 2-4 h, and the atmosphere had 11-17 and 1-10% of them. The microbiological content was lower than that allowed. No differences were observed between the seasons, and the best packages were the cups.