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La physiologie et la qualité microbiologique des cubes de mangue fraîchement coupées en fonction des atmosphères contrôlées à forte teneur en oxygène.

Physiology and microbiological quality of fresh-cut mango cubes as affected by high-O2 controlled atmospheres.

Auteurs : POUBOL J., IZUMI H.

Type d'article : Article

Résumé

A preliminary study showed that among 40- to 100-kPa O2 atmospheres, 60-kPa O2 reduced the respiration of fresh-cut 'Carabao' mango cubes the most when held at 5 or 13°C for 42 hours. Therefore, the effects of 60-kPa O2 on the physiology and microbial quality of fresh-cut 'Carabao' and 'Nam Dokmai' mango cubes were determined and compared with those held in air. The high-O2 atmosphere reduced the respiration rate of 'Carabao' mango cubes stored at 5°C but stimulated the rate after 2 days of storage at 13°C. Browning of 'Carabao' cubes was accelerated by 60-kPa O2 at 13°C. With 'Nam Dokmai' cubes, the high O2 had no effect on respiration rate, browning, and incidence of water-soaked appearance at 5 and 13°C. The high O2 did not affect texture or ascorbic acid content of 'Carabao' and 'Nam Dokmai' mango cubes at either temperature. Counts of lactic acid bacteria and moulds were below the detection level during storage at both temperatures. However, 60-kPa O2 stimulated the growth of mesophilic aerobic bacteria on 'Carabao' cubes and yeasts of 'Nam Dokmai' cubes at 13°C. This may have been due to the higher pH of cubes stored in 60-kPa O2 at 13 than at 5°C or in air. Within 'Nam Dokmai' mango cubes, the predominant bacteria were Enterobacter, Klebsiella and Pantoea and the predominant yeasts were Candida, Cryptococcus, and Rhodotorula. These results indicate that 60 kPa O2 is not desirable for mango cubes held at 13°C.

Détails

  • Titre original : Physiology and microbiological quality of fresh-cut mango cubes as affected by high-O2 controlled atmospheres.
  • Identifiant de la fiche : 2006-1311
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 70 - n. 6
  • Date d'édition : 08/2005

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