Quality evaluation of fresh-cut 'Tommy Atkins' mangoes.
Boas B. M. V., Nunes E. E., Fiorini F. V. A., Lima L. C. de O., Boas E. V. de B. V., Coelho A. H. R.
Author Affiliation: Departamento de Ciência dos Alimentos - DCA, Universidade Federal de Lavras, UFLA, Lavras, MG, Caixa postal: 37, Brazil.
Revista Brasileira de Fruticultura 26 : 540-543
Abstract : Since the popularity of fresh-cut fruits and vegetables has increased lately due to convenience and quality aspects, chemical modifications, in addition to sensory and microbiological aspects were evaluated in fresh-cut mangoes cv. Tommy Atkins. The mangoes were treated with 1% citric acid, 1% ascorbic acid and 1% calcium chloride, stored under active modified atmospheres (5% O2 + 5% CO2) and refrigerated for 12 days. The following analyses were done: titratable acidity, pH, total soluble solids, total soluble sugars, ascorbic acid, sensory analysis (taste) and microbiological analyses (filamentous fungus and yeast counting and coliforms at 35 and 45°C). It was concluded that the treatments with 1% citric acid, 1% ascorbic acid and 1% calcium chloride did not influence the shelf life of fresh-cut Tommy Atkins. According to the sensory and microbiological analyses, the useful life is 12 days at 5°C.