Physiological and biochemical changes of different fresh-cut mango cultivars stored at 5 °C |
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| Authors: | Gustavo A Gonzalez-Aguilar Jorge Celis Rogelio R Sotelo-Mundo Laura A de la Rosa Joaquin Rodrigo-Garcia & Emilio Alvarez-Parrilla |
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| Affiliation: | Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, AC), Dirección de Tecnología de Alimentos de Origen Vegetal, Carretera a la Victoria Km 0.6 La Victoria, Hermosillo, Sonora CP83000, Mexico;
Departamento de Ciencias Básicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del PRONAF y Estocolmo s/n, Ciudad Juárez, Chihuahua CP32310, Mexico |
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| Abstract: | Treatments to inhibit browning, decay and to extend shelf life of ‘Keitt’, ‘Kent’ and ‘Ataulfo’ mango cultivars as a fresh‐cut produce were investigated. Combinations of calcium chloride (CaCl2), antioxidants ascorbic acid (AA), citric acid (CA)] and two commercial film coatings resulted in a reduction of browning and deterioration of fresh‐cut mangoes stored at 5 °C, especially for the Ataulfo cultivar. The use of CaCl2 + AA + CA significantly reduced colour deterioration, loss of firmness and did not affect sensory characteristics of fresh‐cut mango, with a larger effect in the Ataulfo cultivar. In general, these treatments prevented loss of sugar and vitamin C of cubes during storage at 5 °C. Shelf life of this cultivar was 21 days, while that of Keitt and Kent was only 9 and 12 days, respectively. There is a correlation between carotene and vitamin C content of Ataulfo mango and its longer shelf life compared with the other cultivars. |
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| Keywords: | Calcium chloride β-carotene edible coating Mangifera indica shelf life sugars vitamin C |
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