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Maintaining quality of fresh-cut mangoes using antibrowning agents and modified atmosphere packaging.

Author(s) : GONZALEZ AGUILAR G. A., WANG C. Y., BUTA J. G.

Type of article: Article

Summary

Combinations of antibrowning agents and modified atmosphere packaging resulted in a reduction of browning and deterioration of fresh-cut mangoes stored at 10 °C. Combinations of several browning inhibitors were more effective than those applied individually. In general, these treatments did not affect significantly the changes in organic acids and sugar content of slices during 14 days of storage at 10 °C. It appears that the maintenance of quality of fresh-cut mangoes is more related to particular combinations of the antibrowning agents used rather than the modified atmosphere created inside the package. Hexylresorcinol + D-isoascorbic acid + potassium sorbate treatment in combination with MAP could be used to inhibit browning, decay and deterioration of fresh-cut mangoes.

Details

  • Original title: Maintaining quality of fresh-cut mangoes using antibrowning agents and modified atmosphere packaging.
  • Record ID : 2002-0219
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 48 - n. 9
  • Publication date: 2000

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