Shelf Life and Microbial Quality of Fresh-cut Mango Cubes Stored in High CO2 Atmospheres

ABSTRACT: Fresh-cut'Carabao'and'Nam Dokmai'mango cubes were stored in air or in high CO₂ atmospheres (3%, 5%, and 10%) at 5 °C and 13 °C. Freshly sliced'Carabao'mango cubes had a lower respiration rate and total bacterial count and higher L-ascorbic acid content and firmness than'Nam Dokmai'mango cubes. The shelf life of fresh-cut mango, based on browning discoloration and water-soaked appearance, was 6 d at 5 °C and 4 d at 13 °C for'Carabao'and 2 d at 5 °C and less than 1 d at 13 °C for'Nam Dokmai'. High CO₂ atmospheres retarded the development of water-soaked'Carabao'cubes at 5 °C and 13 °C and'Nam Dokmai'cubes at 5 °C. Texture of'Carabao'cubes was enhanced by high CO₂, but ethanol and L-ascorbic acid contents were not affected at 5 °C and 13 °C. Total bacterial count was lower in'Carabao'cubes than in'Nam Dokmai'cubes during storage at both temperatures, and a 10% CO₂ only reduced the bacterial count on'Carabao'and'Nam Dokmai'cubes stored at 13 °C. Bacterial flora in'Nam Dokmai'mango cubes consisted mostly of Gram-negative rods assigned primarily to phytopathogenic bacteria such as Pantoea agglomerans and Burkholderia cepacia . The genera of bacteria isolated from cubes stored in 10% CO₂ were similar to those from cubes on the initial day.