Quality improvement and shelf life extension of minimally fresh-cut mango fruit using chemical preservatives

Abstract

Purpose: Mango is an invaluable and climacteric fruit with a short shelf life. Minimally fresh‐cut mango fruit market is growing very fast, particularly in Europe and the United States, and recently in Asian countries and the Middle East. Consumers demand high quality in fresh-cut fruit. Research Method: Effect of different post-cutting chemical treatments including calcium chloride (CaCl2), ascorbic acid (AA), salicylic acid (SA), oxalic acid (OA) and citric acid (CA) on the quality maintenance and extending the shelf life of fresh-cut were evaluated. Treated slices were placed into the Polypropylene (PP) containers with lids (Passive MAP) and stored at 4±1 °C for two weeks. Findings: The results showed that the highest firmness (7.01 N) was recorded in CaCl2 treated fresh-cut mangoes at the end of storage. The TSS significantly was lower in all treated fresh-cuts compared to the control. Besides, treated mango slices with AA, SA, and OA had a higher antioxidant activity than other treatments and control. Interestingly, mango slices that were treated with CaCl2 had a higher texture (4.33) value compared to the control and other treatments. The AA and CaCl2 treatments maintained the fresh-cut taste compared to the control and other chemical treatments after 14 days of cold storage. The highest shelf life was observed in CaCl2 (17.5 days) and SA (17.0 days) treatments. The hue values were best maintained in OA and CA treatments. Moreover, the total aerobic mesophilic bacterial and fungal counts remained below detection limits at the end of storage. Research limitations: No limitations were found to report. Originality/Value: In conclusion, CaCl2, AA and SA were better treatments for fresh-cut mangoes because higher acceptability and sensorial quality and also longer shelf life.