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

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

Submitted to: Journal of the Science of Food and Agriculture
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/20/2010
Publication Date: 10/1/2010
Citation: Plotto, A., Narciso, J.A., Rattanapanone, N., Baldwin, E.A. 2010. Surface treatments and coatings to maintain fresh-cut mango quality in storage. Journal of the Science of Food and Agriculture. 90:2333-2341.

Interpretive Summary: Fresh cut mangoes have a high value added for the fresh-cut industry. In this experiment, 5 mango varieties/sources were treated with antibrowning agents after cutting, followed or not with polysaccharide coatings: carboxymethylcellulose (CMC), carrageenan and chitosan. The antioxidant dips maintained visual quality and acidity of fruit slices up to 20 days in refrigerated storage. Edible coatings did not give additional benefit for maintaining quality of fresh cut mangoes.

Technical Abstract: Edible coatings may improve quality of fresh cut fruit by preventing moisture loss and decreasing gas exchange in storage. This study evaluated the effect of an antioxidant dip made of calcium ascorbate, citric acid and N-acetyl-L-cysteine, followed or not with carboxymethylcellulose (CMC) or carrageenan coatings on quality of fresh cut mangoes stored at 5 °C for up to 20 d. A fourth treatment, only used in one of 4 experiments, consisted of chitosan. Treatments were applied on ‘Tommy Atkins’, ‘Kent’ and ‘Keitt’ mangoes harvested from Homestead (FL), and on imported store-bought mangoes. The antioxidant dips maintained the best visual quality in storage for all cultivars as indicated by higher b*, chroma, L*, and visual evaluation. The CMC coating maintained a similar visual quality, but carrageenan 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 treatment. The antioxidant treatment maintained higher titratable acidity for ‘Kent’ and ‘Keitt’, resulting in lower sensory sweetness ratings. This study with repeated experiments showed that calcium ascorbate with citric acid and N-acetyl-L-cysteine maintained cut mango slices attractiveness in storage by keeping light color in both varieties, but firmness was maintained only for ‘Keitt’ mango slices.