Title: Modified atmosphere packaging for fresh-cut ‘Kent’ mango under common retail display conditions Authors
|Brecht, Jeffrey -|
|Nunes, M. Cecila -|
|Emond, Jean-Pierre -|
Submitted to: Proceedings of Florida State Horticultural Society
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: December 5, 2010
Publication Date: December 29, 2010
Citation: Dea, S., Brecht, J.K., Nunes, C.N., Emond, J. 2010. Modified atmosphere packaging for fresh-cut ‘Kent’ mango under common retail display conditions. Proceedings of Florida State Horticultural Society. 123:278-289. Interpretive Summary: Modified atmosphere packaging systems (MAP) in association with low temperature are widely used to extend shelf life of fresh-cut products. Scarce information exists on how to improve and extend the quality of fresh-cut mango. This study evaluated the effect of a MAP system with or without an antioxidant dip treatment on the quality of fresh-cut ‘Kent’ mango slices stored at 5 and 15 °C. The MAP system used was efficient in maintaining a suitable 3 to 4 kPa O2 concentration during storage at 15 °C. However, an atmosphere with more than 10 kPa CO2 developed inside the packages, resulting in mango slices that were softer than samples stored in air. The development of a polymeric film tailored to the required CO2/O2 selectivity needed would most likely enhance the positive effect of MAP on fresh-cut mango when exposed to adverse high temperatures during retail.
Technical Abstract: A modified atmosphere package (MAP) was designed to optimize the quality and shelf-life of fresh-cut ‘Kent’ mango during exposure to common retail display conditions. The synergism between the MAP system and an antioxidant treatment (calcium ascorbate and citric acid) was also investigated. Mango slices in trays covered with polyvinylchloride (PVC) film were flushed with N2 to obtain an initial atmosphere of 2 kPa O2 and stored at 5 or 15 °C for 10 or 5 days, respectively. Overall sensory quality, firmness, composition, and microbial load were evaluated daily. The MAP system maintained an O2 concentration of 5-6 and 4 kPa at 5 and 15 °C, respectively; however, the CO2 concentrations were 6-8 and 16-18 kPa. The high CO2 at 15 °C resulted in softer slices compared to samples stored in air. Fresh-cut ‘Kent’ mango slices treated with the antioxidant solution had better visual quality and the shelf-life was extended by 1 d at 15 ºC and by 2 d at 5 ºC compared to non-treated fruit. Storage at 5 °C resulted in loss of characteristic mango aroma and development of a plastic-like odor, most likely due to the interaction between the film and the aroma volatiles, suggesting that the type of film used was not suitable for use in a MAP system for fresh-cut mango. The development of a polymeric film with a higher CO2/O2 permeability ratio would most likely enhance the positive effect of MAP on fresh-cut mango when exposed to high temperatures during retail display.