Shelf Life and Microbial Quality of Fresh‐cut Mango Cubes Stored in High CO2 Atmospheres
2005
Poubol, Jutatip | Izumi, Hidemi
Fresh‐cut‘Carabao’and‘Nam Dokmai’mango cubes were stored in air or in high CO2 atmospheres (3%, 5%, and 10%) at 5 °C and 13 °C. Freshly sliced‘Carabao’mango cubes had a lower respiration rate and total bacterial count and higher L‐ascorbic acid content and firmness than‘Nam Dokmai’mango cubes. The shelf life of fresh‐cut mango, based on browning discoloration and water‐soaked appearance, was 6 d at 5 °C and 4 d at 13 °C for‘Carabao’and 2 d at 5 °C and less than 1 d at 13 °C for‘Nam Dokmai’. High CO2 atmospheres retarded the development of water‐soaked‘Carabao’cubes at 5 °C and 13 °C and‘Nam Dokmai’cubes at 5 °C. Texture of‘Carabao’cubes was enhanced by high CO2, but ethanol and L‐ascorbic acid contents were not affected at 5 °C and 13 °C. Total bacterial count was lower in‘Carabao’cubes than in‘Nam Dokmai’cubes during storage at both temperatures, and a 10% CO2 only reduced the bacterial count on‘Carabao’and‘Nam Dokmai’cubes stored at 13 °C. Bacterial flora in‘Nam Dokmai’mango cubes consisted mostly of Gram‐negative rods assigned primarily to phytopathogenic bacteria such as Pantoea agglomerans and Burkholderia cepacia. The genera of bacteria isolated from cubes stored in 10% CO2 were similar to those from cubes on the initial day.
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