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United States Department of Agriculture

Agricultural Research Service

Title: Effect of Pretreatment of Intact 'kent' and 'tommy Atkins' Mangoes with Ethanol Vapor, Heat Or 1-Methylcyclopropene on Quality and Shelf Life of Fresh-Cut Slices

Authors
item Plotto, Anne
item Bai, Jinhe - VISITING SCIENTIST
item Baldwin, Elizabeth
item Brecht, Jeffrey - UNIV OF FLORIDA

Submitted to: Proceedings of Florida State Horticultural Society
Publication Type: Proceedings
Publication Acceptance Date: February 13, 2004
Publication Date: April 1, 2004
Citation: Plotto, A., Bai, J., Baldwin, E.A., Brecht, J.K. 2003. Effect of pretreatment of intact 'kent' and 'tommy atkins' mangoes with ethanol vapor, heat or 1-methylcyclopropene on quality and shelf life of fresh-cut slices. Proceedings Of Florida State Horticultural Society. 116:394-400.

Interpretive Summary: Mango fruit are healthy and nutritious, but difficult to eat. Fresh-cut mango pieces would be convenient and consumer-friendly, but have a short shelf life. Whole mango fruit were treated with ethanol vapor, heat, and with 1-methylcyclopropene (inhibits ripening and senescence of fruits) to determine if there were benefits to the quality and shelf life of the fresh cut product. Some treatments delayed spoilage of one mango variety for 2 days compared to untreated fruit while others maintained firmness and color of the cut mango. The ethanol treatment, however, resulted in some off-flavor.

Technical Abstract:

Last Modified: 7/24/2014
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