Agriculture Reference
In-Depth Information
Control
25% chitosan (Dip)
50
°
C water, 30 min (HW)
HW + Dip
3.6
3.2
2.8
2.4
2.0
1.6
1.2
0.8
0.4
0.0
Day-1
Day-3
Day-6
Day-9
Figure 15.4.
Effect of hot water and chitosan coating on changes in total carotenoid content of fresh-cut
mangoes during storage at 6
◦
C for 9 days (source: Adapted from Djioua et al., 2010).
0.5-0.8% chitosan, wrapped with polyvinylchloride film
and stored at 6
◦
C, was shown to keep good quality for
7 days, as exhibited by reduced weight loss, minimal
color changes, lower microbial growth, and better sensory
attributes (Nongtaodum and Jangchud, 2009). Cut mango
fruit (cv. 'Kent') pieces (2
the storage, and with the color changing from light yellow
to dark yellow (Donadon et al., 2004). The most effective
treatment to reduce browning, firmness loss, and decay of
fresh-cut mangoes was 0.1 M ascorbic acid, and extended
shelf life was observed in fresh-cut mangoes in PET con-
tainers due to reduced O
2
and elevated CO
2
atmosphere
(Singh et al., 2007).
The optimum storage temperature range for fresh-cut
mango cubes is 2
◦
-5
◦
C(36
◦
-41
◦
F), however, fresh-cut
mangos can tolerate 0
◦
-1
◦
C(32
◦
-34
◦
F) storage temper-
atures for less than 10 days before showing signs of chill-
ing injury. Fresh-cut mature-green mangoes (cv. 'Ataulfo')
retained their bioactive compound content, antioxidant,
and nutritional properties during storage at 5
◦
C (Robles-
Sanchez et al., 2009). The shelf life of fresh-cut mango
(cv. 'Kent') slices, based on visual appearance, was about
5-6 days at 5
◦
C versus 3-4 days at 12
◦
C (Dea et al., 2010a).
2 cm) dipped in 40 ppm
chlorinated water (5
◦
C) and coated with solutions con-
taining 0.75% chitosan
×
3% citric acid could be stored
for 9 days at 4
◦
C without any negative effect on their
physical-chemical characteristics (Ducamp-Collin et al.,
2009). Djioua et al. (2010) reported that chitosan coating
inhibited the microbial growth, and hot water treatment was
found beneficial in maintaining firmness and color over
9daysat6
◦
C.
+
Packaging and storage
The choice of packaging materials and the atmospheric
conditions both inside and outside the package contribute
significantly to the shelf life of the fresh-cut products. The
use of polymeric films for packaging fresh-cut mangoes is
helpful in preserving quality and extending shelf life. Pack-
aging fresh-cut mangos in rigid containers is recommended
to reduce water loss and mechanical damage during distri-
bution (NMB, 2009).
'Tommy Atkins' mango chunks packaged in polypropy-
lene (PP) cups, low-density polyethylene bags or polyethy-
lene terephthalate (PET) clamshell trays had a shelf life of
14 days at 3
◦
C with the products showing good appear-
ance and acceptable aroma. The acidity content in chunks
packaged in PP cups or PET trays were reduced during
Controlled atmosphere storage
The CA storage is helpful in slowing browning and soft-
ening and preventing nutrient loss in fresh-cut mangoes. A
CA treatment of 2% O
2
, 10% CO
2
, and 88% N
2
is effec-
tive, as is a combination of 4% O
2
, 10% CO
2
, and 86%
N
2
(NMB, 2009). The CA storage of mango cubes helps
retain nutrient content of the fresh-cut fruit. In fact, low
temperatures and controlled or modified atmospheres can
preserve quality and antioxidant capacity of fresh-cut man-
gos for up to 10 days. In general, though, fresh-cut mangoes
visually spoil before any significant nutrient losses occur
(NMB, 2009).
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