Submitted to: International Fresh Cut Produce Association Annual Conference
Publication Type: Abstract Only
Publication Acceptance Date: 4/10/2003
Publication Date: 9/1/2003
Citation: Beaulieu, J.C., Lea, J.M. 2003. Volatile and quality changes in fresh-cut mangos prepared from firm-ripe and soft-ripe fruit, stored in clamshell containers and passive map. International Fresh Cut Produce Association Annual Conference. 30:15-28. Interpretive Summary:
Technical Abstract: A study was performed to assess postharvest and volatile changes in stored fresh-cut mangos prepared with "firm-ripe" (FR) and "soft-ripe" (SR) fruits, and to assess what effect passive MAP may have on volatile retention or loss. Initial firmness of many FR fruit was off scale, but only fruit whose flesh yielded slightly when squeezed were processed. Fruit were cut in a filet-like fashion, following the flat side of the stones. About 250g cubes were sealed in trays and over-wrapped with 2.4 mil film and sealed on a MAP machine, flushed with purified breathable air. Clamshell containers received approximately 175 g cubes. Packaged cubes were held at 4 degrees C and stored 0, 4, 7, 11 and 14 days. Overall subjective averages indicated that fruit processed FR had lower initial scores compared to SR fruit, but FR cubes lasted through 11 days' storage. Subjective appraisals for "aroma" and "edge or tissue damage" indicated that most SR cubes were unmarketable by day 7. Both varieties stored in MAP at 4 degrees C had almost identical oxygen consumption, which was independent of ripening stage. The static respiration data for cubes stored in passive MAP indicates that the system was inadequate to prevent potential anaerobic respiration after 7 days storage. Significant color differences existed between cubes prepared from FR versus SR fruit in both varieties. Delta-3-carene was the dominant terpene in both varieties in almost all treatments throughout the course of the study, and FR cubes always had higher levels compared to the respective SR treatments. Cubes prepared from FR fruit, as compared to SR-prepared cubes, yielded substantially higher levels of most terpenes.