Agriculture Reference
In-Depth Information
imal processing and storing at 6 C maintained the accept-
ability of fresh-cut mangoes for 6 days, yellow color for
9 days, and the firmness for 3 days compared to the
untreated fruit. Moreover, HW dip treatment combined
with chitosan coating increased and preserved the total
carotenoids as compared to the control or HW treatment
alone Fig. 15.4.
Dipping treatments with ascorbic acid, citric acid, and
CaCl 2 (AA + CA + CaCl 2 ) improved the quality of
fresh-cut mature-green mangoes cv. 'Ataulfo' positively
by delaying deterioration as compared with whole fruit
(Robles-Sanchez et al., 2009). However, dipping treatment
also affected the consumer preferences of fresh-cut man-
goes. The combination of antioxidants and calcium chlo-
ride mixture prevented oxidation and losses of vitamin C
of 'Ataulfo,' 'Kent,' and 'Keitt' fresh-cut mangoes stored
at 5 C (Gonzalez-Aguilar et al., 2008). In a similar study
using AA
Raw Mangoes
Sorting/Size-grading
Washing in a sanitizer dip
Peeling, pit removal
Slicing or dicing (cubes)
Sorting/grading
Anti-browning treatments
(ascorbic acid, citric acid, or
other compounds)
CaCl 2 combined treatment, Robles-
Sanchez et al. (2009) showed that treated mangoes exhib-
ited better color retention during storage than the control;
moreover, the dipping treatments significantly increased
the vitamin C in mango cubes, whereas
+
CA
+
-carotene content
was shown to be unaffected. Vitamin E showed a signifi-
cant decline over storage time, irrespective of the treatment,
with higher values found in treated mangoes. Dipped cubes
had higher antioxidant activity than the control. In general,
addition of ascorbic acid as an antibrowning agent not only
retarded quality loss of fresh-cut mango cubes but also pro-
moted significant increase in antioxidants by limiting their
oxidation.
Mangoes (cv. 'Keitt') dipped in solutions of either
sodium hypochlorite (200 ppm) or peroxyacetic acid
(100 ppm) were cut into slices and then treated by dipping in
acidified sodium chlorite (200 ppm, pH 2.6) or dilute perox-
yacetic acid (50 ppm) for 30 sec. The slices were packaged
in polystyrene clamshell containers and stored at 5 C for 21
days. After 15-21 days storage, cut slices from whole fruit
sanitized with peroxyacetic acid that were subsequently
treated with dilute peroxyacetic acid or acidified sodium
chlorite had lower microbial count (
β
Drain and air-dry
Secondary treatments
(edible coatings, firming
agents, e.g., CaCl 2 , etc.)
Drain and air-dry
Package/label/palletize
Store at 3-5 °C
Figure 15.3. Processing flow diagram of minimally
processed or fresh-cut mangoes.
1 CFU/g) than cut
slices from whole fruit sanitized with sodium hypochlorite
(
<
delayed when 1-MCP was applied directly on fresh-cut
mango slices. Respiration rate of mango slices was not in-
fluenced by 1-MCP, whereas the ethylene production was
affected only toward the end of their shelf life (Vilas-Boas
and Kader, 2007).
The effect of heat treatments applied to whole 'Keitt'
mango fruit on physical, physiological, and biochemical
quality of minimally processed mangoes was investigated
by Djioua et al. (2009). Whole mangoes subjected to hot
water dipping at 50 C for 30 min (HW) followed by min-
1,000-3,700 CFU/g). These sanitizer systems effectively
reduced microbial growth and kept microbial counts low on
cut fruit surfaces for 21 days when compared to cut fruit
slices from sodium hypochlorite treated whole fruit.
<
Edible coatings
Edible coatings are commonly used to extend the fresh-
like appearance and other quality characteristics of many
fresh-cut fruits. Fresh-cut 'Fa-lun' mango coated with
 
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