Quality changes of fresh-cut 'mahachanok' mango at different storage temperatures
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Publication Details
Author list: Boonyaritthongchai P., Puthmee T., Wongs-Aree C.
Publisher: International Society for Horticultural Science (ISHS)
Publication year: 2015
Journal: Acta Horticulturae (0567-7572)
Volume number: 1088
Start page: 431
End page: 434
Number of pages: 4
ISBN: 9789462610828
ISSN: 0567-7572
eISSN: 2406-6168
Languages: English-Great Britain (EN-GB)
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Abstract
Mahachanok' mango is very popular in domestic and export markets of Thailand. After fresh-cut processing, produce quality deteriorates quickly due to tissue darkening, development of glassy appearance, surface desiccation and loss of firmness. Very little is known about the marketable period of the fresh-cut produce. In this study, fruit were peeled, flesh removed from the seed, and then stored at 4, 7, 10 and 25ฐC. Results showed that 4 and 7ฐC storage prolonged shelf life for six days while at 10 and 25ฐC, shelf life was only four days and one day, respectively. Color as hue values was best maintained at 7ฐC whereas it declined most rapidly at 25ฐC. Total sugar content and firmness did not significantly differ with treatment. Titratable acidity decreased with storage at a lower rate at 7ฐC than at 25, 10 and 4ฐC.
Keywords
Mango, Storage temperature
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