Mango Processing, Products and Nutrition - Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging - page 270

Natural
compounds

Controlled/modified
atmosphere

Heat treatments

Ultraviolet light Edible coating

FRUITS

Increase in synthesis of secondary metabolites and antioxidant enzymes

Phenolics
phenolic acids,
flavonoids ,
lignans

Carotenoids
carotenes ,
xanthophyls

Others
glutathione

Enzymes
*SOD, CAT, POD,
ascorbate -
glutathione cycle

Improvement in sensorial , safety and nutraceutical quality of the fruit

Antimicrobials Antioxidants

Volatile compounds,
color potential

*SOD-Superoxide dismutase, CAT-Catalase, POD-Peroxidase

Figure 15.2. Controlled postharvest stress-type applied to tropical fruit which induces the synthesis of
secondary metabolites and antioxidant enzyme system increasing their sensorial, safety, and nutraceutical
quality (source: Gonz alez-Aguilar et al., 2010).

or use of modified atmosphere packaging (MAP) has been
shown to prolong the shelf life of fresh-cut slices (Gorny
et al., 1998).

Pretreatments
Pretreatments are applied both directly to the cut fruit sur-
face or prior to cutting to the intact fruit, the latter be-
ing more convenient since it is easier to manipulate less
fragile whole fruit. However, antioxidant treatments, firm-
ing agents, or coatings are commonly applied to minimize
discoloration, retain firmness, other sensory attributes and
shelf life. A discussion of various pretreatments reported in
the literature follows.
Ethylene has an undesirable effect on the quality of
fresh-cut fruit. Its production is enhanced by wounding dur-
ing fresh-cut processing and the accumulation of this gas
within the packages of fresh-cut fruit can be detrimental to
their quality and shelf life. Exposing partially ripe fruit to
1-methylcyclopropene (1-MCP), an ethylene action in-
hibitor, before or after cutting may be a useful supplement
to proper temperature and relative humidity management
and chemical dips for maintaining quality of fresh-cut fruit.
Application of 1-MCP to whole mangoes prior to cutting
maintained firmness and light color of 'Tommy Atkins',
fresh-cut pieces, but it did not delay ripening of 'Kent' cul-
tivars (Plotto et al., 2003). Softening and browning were

Fresh-cut mango processing
Mangoes are generally processed into either longitudinal
slices or 1.5-2.0 cm cubes (dices) for fresh-cut market.
Fresh-cut mangoes can be prepared from different stages
of ripeness, that is, mature green, quarter ripe, half ripe, and
firm ripe. However, Allong et al. (2000) found that mature-
green fruit was not very suitable for fresh-cut products
owing to a lack of sensory quality (especially a character-
istic aroma) and short shelf life. The processing steps for
fresh-cut mangoes are similar to those for most other fruits.
A typical fresh-cut mango processing outline is shown in
Fig. 15.3.
Low storage temperature, controlled atmosphere (CA),
MAP, treatments with calcium salts, antioxidants, and/or
enzymatic browning inhibitors, or any combination of the
above is effective in prolonging shelf life of fresh-cut man-
goes (Chantanawarangoon, 2000; Gonzalez-Aguilar et al.,
2000; Rattanapanone et al., 2001; Chiumarelli et al., 2010).