Physiological and biochemical changes of different fresh-cut mango cultivars stored at 5°C.
Gonzalez-Aguilar G. A., Celis J., Sotelo-Mundo R. R., Rosa L. A. de la, Rodrigo-Garcia J., Alvarez-Parrilla E.
Author Affiliation: Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, AC), Dirección de Tecnología de Alimentos de Origen Vegetal, Carretera a la Victoria Km 0.6 La Victoria, C.P. 83000, Hermosillo, Sonora, Mexico.
International Journal of Food Science & Technology 43 : 91-101
Abstract : Treatments to inhibit browning, decay and to extend shelf life of 'Keitt', 'Kent' and 'Ataulfo' mango cultivars as a fresh-cut produce were investigated. Combinations of calcium chloride (CaCl2), antioxidants [ascorbic acid (AA), citric acid (CA)] and two commercial film coatings resulted in a reduction of browning and deterioration of fresh-cut mangoes stored at 5°C, especially for the Ataulfo cultivar. The use of CaCl2+AA+CA significantly reduced colour deterioration, loss of firmness and did not affect sensory characteristics of fresh-cut mango, with a larger effect in the Ataulfo cultivar. In general, these treatments prevented loss of sugar and vitamin C of cubes during storage at 5°C. Shelf life of this cultivar was 21 days, while that of Keitt and Kent was only 9 and 12 days, respectively. There is a correlation between carotene and vitamin C content of Ataulfo mango and its longer shelf life compared with the other cultivars.