Effect of polymeric films and modified atmosphere packaging on quality of fresh-cut mangoes.
Apichartvorasilp S., Chonhenchob V., Harte B. R.
Author Affiliation: School of Packaging, Michigan State University, East Lansing, MI 48824, USA.
: 521-527
Abstract : An experiment was conducted to study the effect of antibrowning agents (0.5% ascorbic acid, 1% citric acid and ascorbic acid + citric acid), calcium chloride (0.5 and 1%), polymeric films (polypropylene, oriented polypropylene and linear low density polyethylene), modified atmosphere packaging conditions and storage temperature (5 and 10°C) on the quality of fresh-cut mangoes (cv. Namdokmai). Data were recorded for weight loss, total soluble solids, pH and changes in colour and firmness. Ascorbic acid was the most effective browning inhibitor for mango slices. Treatment with calcium chloride showed no differences in terms of firmness compared with the untreated samples. The shelf life of mango slices under modifies atmosphere packaging with 5% O2 and 10% CO2 in oriented propylene film and stored at 5°C was extended up to 13 days.