Cubes de mangues fraîchement coupées : qualité et modifications microbiennes suite à l'entreposage sous atmosphère modifiée.

Quality and microbial changes of fresh-cut mango cubes held in controlled atmosphere.

Auteurs : NITHIYA RATTANAPANONE, LEE Y. E., WU T., et al.

Type d'article : Article

Résumé

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.

Détails

Titre original : Quality and microbial changes of fresh-cut mango cubes held in controlled atmosphere.
Identifiant de la fiche : 2003-1358
Langues : Anglais
Source : HortScience - vol. 36 - n. 6
Date d'édition : 2001

Liens

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Indexation

Thèmes : Qualité et sécurité alimentaires. Microbiologie.;
Fruits
Mots-clés : Atmosphère contrôlée; Qualité; Morceau; Mangue; Entreposage frigorifique; Fruit tropical