Effect of cultivar, fruit ripeness, storage temperature and duration on quality of fresh-cut mango
1999
Wickham, L.D. | Mohammed, M. | Allong R.(University of the West Indies, Trinidad and Tabago (West Indies). Faculty of Agriuclture and Natural Sciences. Crop Science Unit)
Fresh-cut slices from fruit of Julie and Graham mango cultivars at the mature-green (MG), half-ripe (HR) and firm-ripe (FR) stages of maturity were stored at 5 deg C and 10 deg C and evaluated for changes in physical, chemical and microbial quality over 8 days. There was a rapid decline in acceptability of mature green mango slices by two days in storage at both temperatures. Firm-ripe slices of both cultivars underwent excessive softening storage at both temperatures. Firm-ripe slices of both cultivars underwent excessive softening and development of flesh translucency and were unacceptable after 4 days. Slices from half-ripe fruit of both cultivars had a shelf life of 8 days at both temperatures. Half-ripe slices stored at 10 deg C with higher TSS: TTA ratios were preferred to samples stored at 5 deg C with lower ratios despite the significantly higher, but acceptable, total microbial counts obtained at 10 deg C than at 5 deg C. Fruit at the HR stage with yellow flesh having L values of 76.8-80.0 and b values of 58.4-60.0 and total soluble solids content of 12-16.5 were found to be ideal for fresh-cut preparations in terms of maintenance of acceptable apperance, texture and taste during storage.
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