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Le traitement de mangues par l'hypoxie avant l'entreposage sous atmosphère normale ou modifiée augmente la durée de conservation.

Low oxygen treatment before storage in normal or modified atmosphere packaging of mangoes to extend shelf life.

Auteurs : GONZALEZ AGUILAR G., FELIX L., GARDEA A., MARTINEZ TELLEZ M. A., BAEZ R.

Type d'article : Article

Résumé

The quality of "Keitt" mangos was evaluated during storage for 6 days at 20 deg C under low O2 (approx 0.3%) atmosphere before storage in modified atmosphere (MA) packaging in 3 low density polyethylene films of different characteristics. After low O2 (CA) treatment, fruits were individually packaged and stored for 30 days at 10 and 20 deg C. Every three days, fruit samples from CA and MA were evaluated and every ten days, treated and untreated fruits were transferred to 20 deg C to determine fruit quality. Both CA and MA treatments delayed the losses of colour, weight and firmness. Fruits maintained a good appearance with a significant delay of ripening. It was observed that mangos were very tolerant to low O2 treatment. However, some individual MA-packaged fruits developed a fermented taste after 10 and 20 days at 20 deg C. Short duration (6 days) storage of mangoes at low O2 did not have any deleterious effect on fruit quality during subsequent storage under MA or normal atmosphere.

Détails

  • Titre original : Low oxygen treatment before storage in normal or modified atmosphere packaging of mangoes to extend shelf life.
  • Identifiant de la fiche : 1998-2950
  • Langues : Anglais
  • Source : Int. J. Food Sci. Technol. - vol. 34 - n. 5
  • Date d'édition : 09/1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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