Submitted to: HortTechnology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/7/2005
Publication Date: 10/1/2005
Citation: Narciso, J., Plotto, A. 2005. A comparison of sanitation systems for fresh-cut mango. HortTechnology. 15(4):837-842.
Interpretive Summary: Discussions on methods of removal of microorganisms from the surface of mango fruits from the field and also prior to cutting are presented. Further sanitation of the cut fruit is detailed as well as the result of storage studies on the variously treated cut fruits. Authors present a sanitation system compatable with the organic industry.
Technical Abstract: A comparison of sanitizers for whole and fresh cut (cv. Keitt) mango was made. Mangos were obtained from a farm in Homestead, Florida and stored at 5°C until processed. Fruit were pre-washed with warm water; air dried and dipped in prepared solutions of either NaOCl (200 ppm) or a commercial formula of peroxyacetic acid/ hydrogen dioxide (1%). After sanitizing, fruit were air dried, placed in clean containers and ripened at 27°C. The fruit were sanitized again in preparation for cutting, and the cut pieces were treated in a 20+ second dip with either a commercial solution of acidified NaOCl (200 ppm) or dilute peroxyacetic acid/hydrogen dioxide (0.5%). Resulting cut slices were placed in polystyrene clamshell food containers and stored at 5°C. Samples in the clamshells were tested for changes in microbial stability and for quality parameters (color, firmness) every 7 days. These studies showed that cut pieces from whole fruit treated with the peroxyacetic acid formulation, then sanitized with peroxyacetic acid or acidified NaOCl after cutting, had less contamination than sanitized pieces cut from whole fruit treated with bleach.