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Modified atmosphere packaging of minimally processed mango and pineapple fruits.

Author(s) : MARTÍNEZ-FERRER M., HARPER C., PÉREZ-MUÑOZ F., et al.

Type of article: Article

Summary

Market increase efforts for tropical fruits have been previously limited by short shelf life. A modified atmosphere packaging (MAP) system for pineapple and mango was developed to increase shelf life of the fruits. Sample preparation consisted of hand-peeling, dicing, blanching, dipping in ascorbic acid and packaging. The treatments were: gas mixture (4% O2, 10% CO2 and 86% N2); vacuum packaging; 100% oxygen, and control. Microbial growth, texture, and colour were significantly different between the gas and other treatments. The gas mixture treatment achieved the longest shelf life. Sensory analysis showed a slight difference between fresh and MAP mango and no difference between fresh and MAP pineapple. MAP could be used to extend the shelf life of mango and pineapple.

Details

  • Original title: Modified atmosphere packaging of minimally processed mango and pineapple fruits.
  • Record ID : 2003-2862
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 67 - n. 9
  • Publication date: 2002/11
  • Document available for consultation in the library of the IIR headquarters only.

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