Sensory quality of fresh-cut mango at the consumer level sampled through the year

Authors: BRECHT, JEFFREY - University Of Florida; Plotto, Anne; Baldwin, Elizabeth - Liz; Bai, Jinhe; Jamir, Sierra; CRISOSTO, CARLOS - University Of California; CRISOSTO, GAYLE - University Of California

Submitted to: Proceedings of Florida State Horticultural Society
Publication Type: Proceedings
Publication Acceptance Date: 4/5/2018
Publication Date: 12/30/2017
Citation: Brecht, J.K., Plotto, A., Baldwin, E.A., Bai, J., Jamir, S.M., Crisosto, C., Crisosto, G. 2017. Sensory quality of fresh-cut mango at the consumer level sampled through the year. Proceedings of Florida State Horticultural Society. 130:158-164.

Interpretive Summary: Mango fruit are growing in popularity in the United States and likewise fresh-cut fruit products. Since some consumers are not well acquainted with mango, the fresh-cut mango product is a good introduction to this delicious fruit. This study conducted a survey of fresh-cut mango products for several varieties from several stores in two locations in Florida and one in California over the year to monitor the quality of the product. The research found that the fresh-cut product is sourced as mango fruit from different countries during the year and is prepared from less than optimally ripened mango since the less mature fruit were easier to cut and had the required shelf life. This led to less than optimal quality of the fresh-cut product. Future work will test whether a riper mango stage can result in a fresh-cut product with adequate shelf life and quality with the help of surface treatments or edible coatings, and modified atmosphere packaging.

Technical Abstract: The purpose of this project was to survey the quality and condition of fresh-cut mangos available to consumers throughout the annual sequence of imports from different countries, and to learn about fresh-cut mango processing practices, identifying the reasons for both good and poor quality. Three labs, located in northern and southern Florida and in northern California purchased retail samples from nine individual stores owned by six retail chains throughout one year, measuring physical and compositional quality factors and conducting taste panels. Processor facilities supplying the stores were visited to document how fresh-cut mangos are being processed and handled. The overall objective of this project was to gain information that would enable future investigation of postharvest technologies and handling practices to maintain and improve the quality of fresh-cut mangos. We found that fresh-cut mango quality was variable, but mostly mediocre, with the total of sensory scores averaging around 30 on a scale with 20 as the lowest possible total score and 49 the highest. This was due to most fruit being processed when unripe. The product was mostly pale yellow (L*: 75 to 80, hue: 85 to 95, chroma: 45 to 60), with variable soluble solids content (SSC; 10 to 15%), titratable acidity (TA; 0.5 to 1.5%) and SSC/TA ratio (10 to 30). Most packaging used did not allow gas exchange, resulting in almost zero O2 and 30 to 50% CO2 at retail, but evidence of fermentative metabolism or tissue injury (off-odors) was not detected. Expected seasonal (import country) quality variations did not occur, apparently because processors are specifying partially ripe fruit, even when more advanced fruit were available. Processors reported that they use partially ripe fruit because they are easier to peel and cut, and because their customers don’t demand riper product.