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Title: Modified atmosphere packaging for fresh-cut 'Kent' mango

item Dea, Sharon
item BRECHT, JEFFREY - University Of Florida
item DO NASCIMENTO NUNES, CECILIA - University Of Florida
item EMOND, JEAN-PIERRE - University Of South Florida

Submitted to: Florida State Horticultural Society Meeting
Publication Type: Abstract Only
Publication Acceptance Date: 3/25/2010
Publication Date: N/A
Citation: N/A

Interpretive Summary:

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. Synergism of the MAP system with an antioxidant treatment (calcium ascorbate + 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 d, respectively. Overall sensory quality, firmness, composition, and microbial load were evaluated daily. The MAP system maintained 5-6 and 4 kPa O2 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.