Shelf life and microbial quality of fresh-cut mango cubes stored in high CO2 atmospheres.
Poubol J., Izumi H.
Author Affiliation: School of Biology-Oriented Science and Technology, Kinki Univ., 930 Nishimitani, Uchita, Naga, Wakayama 649-6493, Japan.
Journal of Food Science 70 : M69-M74
Abstract : Fresh-cut 'Carabao' and 'Nam Dokmai' mango cubes were stored in air or in high CO2 atmospheres (3%, 5%, and 10%) at 5°C and 13°C. Freshly sliced 'Carabao' mango cubes had a lower respiration rate and total bacterial count and higher L-ascorbic acid content and firmness than 'Nam Dokmai' mango cubes. The shelf life of fresh-cut mango, based on browning discoloration and water-soaked appearance, was 6 d at 5°C and 4 d at 13°C for 'Carabao' and 2 d at 5°C and less than 1 d at 13°C for 'Nam Dokmai'. High CO2 atmospheres retarded the development of water-soaked 'Carabao' cubes at 5°C and 13°C and 'Nam Dokmai' cubes at 5°C. Texture of 'Carabao' cubes was enhanced by high CO2, but ethanol and l-ascorbic acid contents were not affected at 5°C and 13°C. Total bacterial count was lower in 'Carabao' cubes than in 'Nam Dokmai' cubes during storage at both temperatures, and a 10% CO2 only reduced the bacterial count on 'Carabao' and 'Nam Dokmai' cubes stored at 13°C. Bacterial flora in 'Nam Dokmai' mango cubes consisted mostly of Gram-negative rods assigned primarily to phytopathogenic bacteria such as Pantoea agglomerans and Burkholderia cepacia. The genera of bacteria isolated from cubes stored in 10% CO2 were similar to those from cubes on the initial day.