Physiological changes in different forms of fresh-cut mango during storage at low temperatures
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Publication Details
Author list: Techavuthiporn C., Kanlayanarat S.
Publisher: International Society for Horticultural Science (ISHS)
Publication year: 2010
Volume number: 875
Start page: 157
End page: 162
Number of pages: 6
ISBN: 9789066055636
ISSN: 0567-7572
eISSN: 2406-6168
Languages: English-Great Britain (EN-GB)
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Abstract
After processing of fresh-cut ripe mango, the fruit is rapidly deteriorated even storage at low temperatures. The aim of this research was to investigate the effects of cutting style on quality changes of fresh-cut ripe mangoes. Mangoes at maturity stage were cut into 3 types, Cross Section (CS), Long Section (LS) and Half Section (HS), and then kept at 4 and 10°C after processing. It was found that freshcut ripe mangoes with CS type had more respiration rate than the fruits with LS and HS types. Besides, the CO 2 accumulation of fresh-cut ripe mangoes with CS, LS and HS types at 4°C were 18.64, 14.49 and 12.92 mg CO2 kg-1 h -1, respectively and at 10°C were 58.52, 42.12 and 27.30 mg CO2 kg-1 h-1, respectively. The loss of weight and the difference of color (ΔE) of fresh-cut mangoes with CS type increased more significantly than that of fresh-cut ripe mangoes with LS and HS types. Obviously, the fruits with HS type showed the better quality during days 2and 3 at both 4 and 10°C, than other treatments. However, the total plate count was higher in HS treatment at both storage temperatures while Salmonella was only found in freshcut ripe mango stored at 10°C in day 2.
Keywords
Cutting
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