Abstract

Fresh-cut mango should be ripe and ready to eat, with characteristic color, texture, taste, and aroma as the whole fruit. The main causes of quality loss are oxidative browning and tissue translucency, overripening leading to fermentation and other off-odors and off-flavors, browning and desiccation of the cut surface. The use of optimum storage conditions such as temperatures below 5°C and modified atmosphere packaging (MAP) help to reduce the quality changes in fresh-cut mango. Atmospheres of oxygen and carbon dioxide have been shown to reduce yeast and total mesophilic aerobic counts on fresh-cut mango thereby preventing spoilage due to microorganisms. Polysaccharide-based materials that are used as edible coatings limit gas exchange, thus creating a modified internal atmosphere in the fresh-cut fruit. Because the duration of postharvest handling for fresh-cut mango is usually short, proper ripeness selection and temperature control are probably more important than modified atmospheres for obtaining the required shelf life. The importance of surface tissue desiccation as a shelf life limiting factor for fresh-cut mango supports the use of moisture barrier packaging and hygroscopic edible coatings to maintain a moist surface.

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