University of California

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Enhancing the shelf life and sensory quality of fresh cut mangos

Panita Ngamchuachit (Chulalongkorn University, Thailand), Hanne K. Sivertsen (Food Science & Technol., UCDavis), Diane M. Barrett (Food Science & Technol., UCDavis) and Elizabeth J Mitcham (Plant Sciences, UCDavis

Mango cultivar and ripeness stage at the time of cutting influences the quality of fresh-cut mango. Fresh-cut ‘Kent’ and ‘Tommy Atkins’ mangos were prepared from mangos of different initial ripeness stages (45 N, 35 N, and 25 N). Instrumental and sensory quality was assessed during 9 days of storage at 5 degrees C. The sensory profile of fresh-cut ‘Kent’ mango was predominant in fruity aroma, and overall aroma intensity, whereas fresh-cut ‘Tommy Atkins’ had less aroma, but had greater edge sharpness, edge fibrousness, moist and glossy appearance and fibrous texture. Consumers found ‘Kent’ more desirable than ‘Tommy Atkins’. The initial ripeness stage of 35 N for ‘Kent’ mango and 25 N for ‘Tommy Atkins’ mango were optimal for fresh-cut mango in terms of handling, visual quality, and quality maintenance during storage, and were well received by consumers. The effects of CaCl2 and calcium lactate on maintaining textural and sensory quality of fresh-cut “Kent” and “Tommy Atkins” mangos were also investigated. Mango cubes were subjected to CaCl2 and calcium lactate concentrations (0 M, 0.068 M, 0.136 M, 0.204 M) and dip times (0, 1, 2.5, 5 min). Quality was analyzed during 9 d of storage at 5 degrees C. ‘Tommy Atkins’ mango cubes became more orange, but also had more browning than Kent mango cubes during storage at 5 degrees C. Firmness retention was greater with mangos cubes treated with CaCl2 and the retardation was greater at higher calcium concentrations. Treatment at 10 degrees C with 0.136 M CaCl2 for 2.5 min for Tommy Atkins mangos and 1 min for Kent mangos was effective in retaining firmness during storage at 5 degrees C and was not disliked by consumers.

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