ShareQuality and microbial changes of fresh-cut mango cubes held in controlled atmosphere.
Author(s) : NITHIYA RATTANAPANONE, LEE Y. E., WU T., et al.
Type of article: Article
Summary
The marketable period of fresh-cut mango cv. Tommy Atkins and Kent cubes was 3 to 5 days at 10 °C and 5 to 8 days at 5 °C. The marketable period was extended by 1 to 2 days when cubes were held in a 4 kPa O2 + 10 kPa CO2 or 2 kPa O2 + 10 kPa CO2 (balance N2) atmospheres, depending on cultivar and temperature. Texture variations, yeast counts and aerobic counts are investigated. The controlled atmosphere was beneficial in maintaining the quality of the cubes; however, low temperature was more effective than controlled atmosphere.
Details
- Original title: Quality and microbial changes of fresh-cut mango cubes held in controlled atmosphere.
- Record ID : 2003-1358
- Languages: English
- Source: HortScience - vol. 36 - n. 6
- Publication date: 2001
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fruit - Keywords: Controlled atmosphere; Quality; Cut; Mango; Cold storage; Tropical fruit
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