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Title: Surface treatments and coatings to maintain fresh cut mango quality in storage

Author
item Plotto, Anne
item Baldwin, Elizabeth - Liz
item Narciso, Jan
item Bai, Jinhe
item RATTANAPANONE, NITHIYA - Chiang Mai University

Submitted to: Florida State Horticultural Society Meeting
Publication Type: Abstract Only
Publication Acceptance Date: 4/6/2009
Publication Date: 4/14/2009
Citation: Plotto, A., Baldwin, E.A., Narciso, J.A., Bai, J., Rattanapanone, N. 2009. Surface treatments and coatings to maintain fresh cut mango quality in storage. Florida State Horticultural Society Meeting. Paper No. HP12.

Interpretive Summary:

Technical Abstract: Edible coatings prevent moisture loss and may decrease gas exchange, thereby retaining moisture and flavor of fresh-cut fruit. Previous experiments showed that carboxymethylcellulose (CMC) with added maltodextrin maintained visual quality of stored mango slices also treated with calcium ascorbate and the antioxidant N-acetyl-L-cysteine. This study evaluated the effect of an antioxidant dip (2% calcium ascorbate, 0.8% citric acid and 0.4% N-acetyl-L-cysteine), followed or not with CMC or a 0.5% carragenan coatings on fresh cut mangoes. A fourth treatment consisted of 0.5% chitosan in 5% citric acid with 0.5% glycerol, but was only used in the first experiment. Control slices were left untreated. After the dips, mango slices were drained and stored in clamshell containers at 5 °C for 20 days. The treatments were applied on 'Tommy Atkins', 'Kent' and 'Keitt' mangoes harvested from Homestead (FL), and on store bought mangoes imported from Peru. The antioxidant dips maintained the best visual quality in storage for all cultivars as indicated by b*, chroma, L*, and visual evaluation by a panel of 20 laboratory staff. The CMC coating maintained a similar visual quality, but carragenan or chitosan decreased L* and b*. No treatment consistently maintained firmness for all the cultivars. Soluble solids content tended to vary depending on cultivars and ripeness of the fruit, but not due to treatments. The antioxidant treatment maintained higher titratable acidity for 'Kent' and 'Keitt', resulting in lower sensory sweetness ratings. Overall, repeated experiments showed that calcium ascorbate with citric acid and acetyl-cysteine maintained cut mango slices attractiveness in storage by keeping light color in both varieties, but firmness was maintained only for 'Keitt' mango slices.