Fresh-Cut Produce
Farid Moradinezhad
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: ...
Read More
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. 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.
Postharvest Biology and Technology
Md. Anowar Hossain; Md. Masud Rana; Md. Salim Uddin; Yoshinobu Kimura
Abstract
Purpose: In Bangladesh,mango fruit supply is limited in the local market as well as for export due to its short self-life and susceptibility to post-harvest diseases. This study aimed to evaluate the effects of CaCl2 in hot water on organoleptic and biochemical characteristics of mango fruits for extension ...
Read More
Purpose: In Bangladesh,mango fruit supply is limited in the local market as well as for export due to its short self-life and susceptibility to post-harvest diseases. This study aimed to evaluate the effects of CaCl2 in hot water on organoleptic and biochemical characteristics of mango fruits for extension of shelf-life. Research Method: Mangoes were treated with different concentrations (0.0, 0.5, 1, 2, 3, 4 & 5 %) of CaCl2 in hot water (50°C) for 10 min and kept at 25±2°C over 12 days. Each treatment included 20 mangoes with three replications. The physiological changes were observed and biochemical characteristics of mango fruits were analyzed. Findings: Better skin color and aroma were observed at 0.5~4.0% CaCl2 and no fungal infection was found at 3~5% CaCl2 as compared with untreated control whereas taste and texture of mangoes increased significantly with the increasing concentration of CaCl2. The shelf life of treated mangoes increased 2~3 days with increasing concentration of 4~5% CaCl2 but slight skin shriveling and weight loss were observed. Higher concentration of CaCl2 treated fruits maintained higher values of moisture, ash, titratable acidity, vitamin-C, reducing sugar, starch, invertase activity whereas total soluble solid, total sugar, non-reducing sugar, total phenol, amylase, polyphenoloxidase activity decreased significantly. Limitations: In future, mechanism of CaCl2 in hot water for extending shelf life of mangoes will be elucidated using molecular approach. Originality/Value: The treatment of 4% CaCl2 in hot water could be used to extend the shelf life of mangoes up to 2~3 days with consumer acceptance.
