Fresh cut mangos ripened naturally or induced by ethylene and stored in different packages.
Souza B. S. de, Durigan J. F., Donadon J. R., Souza P. S. de
Author Affiliation: Escola Agrotécnica Federal de Muzambinho, Agroindústria, C.P.2, 37890-000, Bairro Morro Preto, Muzambinho, MG, Brazil.
Revista Brasileira de Fruticultura 28 : 271-275
Abstract : The ripening and quality of mango cv. Tommy Atkins fruits under natural conditions and under induction with ethylene, and storage with packaging treatments were evaluated. Ethylene-ripe fruits were harvested and treated with ethylene at 1 g/litre and kept in chambers for 12 h, under 23-25°C and 85-90% relative humidity. Fruits were washed with detergent, sanitized (chlorine at 200 mg/litre) and stored for 12 h at 10°C. After these, the fruits were processed under aseptic conditions at 12°C packed in PET trays or polystyrene trays, covered with PVC film and stored at 3°C. They were evaluated every 3 days for the following: pulp firmness, colour, ascorbic acid (AA) content, soluble solids (SS), titratable acidity (TA), soluble and reduced carbohydrates, starch content, SS:TA ratio, pH and peroxidase activity. During storage, mango slices became firmer and darkened in colour, indicated by decrease in luminosity. AA of ethylene ripe mangoes were lower than tree-ripe ones. TA decreased during storage and ethylene-ripe mangoes showed the highest values for AA and lowest values for pH. Ethylene-ripe mangoes showed the highest SS values, but the lowest SS:TA ratio, indicating acidic taste. Reduced carbohydrates increased and peroxidase activity decreased during storage, but soluble carbohydrates and starch contents did not show a definite trend. Fresh-cut products of tree-ripe mangoes were superior to ethylene-ripe ones, showing good quality and adequate appearance up to the 13th day of storage, while those of ethylene-ripe ones were maintained only up to the 11th day.