HortScience · 2001 · 92 citations · 6 references
AgricultureFood ScienceMicrobiologyFood MicrobiologyFood PreservationPostharvest PhysiologyFruit MicrobiologyFruit PreservationFruit QualityFruit StorageModified Atmosphere PackagingShelf Life PhysiologyAerobic Plate CountFresh-cut Produce PreservationFresh-cut Produce QualityFresh-cut Quality MaintenanceModified Atmosphere Storage Effects On TextureShelf Life QualitySoluble Solids ContentYeast Count
The marketable period of fresh-cut `Tommy Atkins' and `Kent' mango cubes was 3 to 5 days at 10 °C and 5 to 8 days at 5 °C. The marketable period was extended by 1 to 2 days when cubes were held in a 4 kPa O 2 + 10 kPa CO 2 or 2 kPa O 2 + 10 kPa CO 2 (balance N 2 ) atmospheres, depending on cultivar and temperature. Variations in texture (shear force), pH, and soluble solids were greater among cubes from different mango lots than among cubes held at different temperatures or atmospheres. Yeast count increased more with time than did the total mesophilic aerobic count, and the increase was less under controlled atmosphere (CA) than in air at 10 °C. The CA was beneficial in maintaining quality of the cubes; however, low temperature was more effective than CA.
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