Document Type: Original Article


Department of Horticultural Science, College of Agriculture, University of Birjand, Birjand, Iran


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.

Graphical Abstract


Main Subjects

Alandes, L., Pérez-Munuera, I., Llorca, E., Quiles, A., & Hernando, I. (2009). Use of calcium lactate to improve structure of “Flor de Invierno” fresh-cut pears. Postharvest Biology and Technology, 53(3), 145-151.

Apintanapong, M., Cheachumluang, K., Suansawan, P., & Thongprasert, N. (2007). Effect of antibrowning agents on banana slices and vacuum-fried slices. Journal of Food, Agriculture and Environment, 5, 151-157.

Bari, M. L., Ukuku, D. O., Kawasaki, T., Inatsu, Y., Isshiki, K., & Kawamoto, S. (2005). Combined efficacy of nisin and pediocin with sodium lactate, citric acid, phytic acid, and potassium sorbate and EDTA in reducing the Listeria monocytogenes population of inoculated fresh-cut produce. Journal of Food Protection, 68(7), 1381-1387.

Bico, S. L. S., Raposo, M. F. J., Morais, R. M. S. C., & Morais, A. M. M. B. (2009). Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh-cut banana. Food Control, 20(5), 508-514.

Buta, J. G., Moline, H. E., Spaulding, D. W., & Wang, C. Y. (1999). Extending storage life of fresh-cut apples using natural products and their derivatives. Journal of Agricultural and Food Chemistry, 47(1), 1-6.

Caleb, O. J., Opara, U. L., Mahajan, P. V., Manley, M., Mokwena, L., & Tredoux, A. G. (2013). Effect of modified atmosphere packaging and storage temperature on volatile composition and postharvest life of minimally-processed pomegranate arils (cvs.‘Acco’ and ‘Herskawitz’). Postharvest Biology and Technology, 79, 54-61.

Çandır, E. (2017). Fresh-cut fruits. In Minimally processed refrigerated fruits and vegetables, Springer, Boston, MA. pp. 327-384.

Cefola, M., Pace, B., Sergio, L., Baruzzi, F., Gatto, M. A., Carito, A., & Di Venere, D. (2014). Postharvest performance of fresh‐cut ‘Big Top’ nectarine as affected by dipping in chemical preservatives and packaging in modified atmosphere. International Journal of Food Science and Technology, 49(4), 1184-1195.

Chantanawarangoon, S., & Kader, A. A. (2000, June). Calcium treatments and modified atmospheres extended post-cutting life of mango cubes. In: Abstracts of IFT Annual Meeting. Dallas.

Chiabrando, V., & Giacalone, G. (2012). Effect of antibrowning agents on color and related enzymes in fresh‐cut apples during cold storage. Journal of Food Processing and Preservation, 36(2), 133-140.

Chuah, A. M., Lee, Y. C., Yamaguchi, T., Takamura, H., Yin, L. J., & Matoba, T. (2008). Effect of cooking on the antioxidant properties of coloured peppers. Food Chemistry, 111(1), 20-28.

Dea, S., Brecht, J. K., Nunes, M. C. N., & Baldwin, E. A. (2010). Occurrence of chilling injury in fresh-cut ‘Kent’ mangoes. Postharvest Biology and Technology, 57(1), 61-71.

Ghidelli, C., & Pérez-Gago, M. B. (2018). Recent advances in modified atmosphere packaging and edible coatings to maintain quality of fresh-cut fruits and vegetables. Critical Reviews in Food Science and Nutrition, 58(4), 662-679.

Gomes, M. H., Fundo, J. F., Santos, S., Amaro, A. L., & Almeida, D. P. (2010). Hydrogen ion concentration affects quality retention and modifies the effect of calcium additives on fresh-cut ‘Rocha’pear. Postharvest Biology and Technology, 58(3), 239-246.

Gorny, J. R., Hess-Pierce, B., Cifuentes, R. A., & Kader, A. A. (2002). Quality changes in fresh-cut pear slices as affected by controlled atmospheres and chemical preservatives. Postharvest Biology and Technology, 24(3), 271-278.

Jacxsens, L., Devlieghere, F., & Debevere, J. (2002). Predictive modelling for packaging design: equilibrium modified atmosphere packages of fresh-cut vegetables subjected to a simulated distribution chain. International Journal of Food Microbiology, 73(2-3), 331-341.

Jideani, A. I., Anyasi, T. A., Mchau, G. R., Udoro, E. O., & Onipe, O. O. (2017). Processing and preservation of fresh-cut fruit and vegetable products. Postharvest Handling, 47-73.

Kader, A. A. (2008). Fresh-cut mangos as a value-added product (literature review and interviews).

Kays, S. J. (1991). Postharvest physiology and handling of perishable plant products. Van Nostrand Reinhold Inc. New York. USA. 526 pp.

Latifah, M. N., Abdullah, H., Fauziah, O., Talib, Y., Ab Aziz, I., & Faridah, M. S. (2010, July). Handling of fresh-cut pineapple for fresh consumption. In VII International Pineapple Symposium 902 (pp. 409-414).

Liguori, G., Sortino, G., Gentile, C., Gianguzzi, G., Saletta, F., DAsaro, A., Inglese, P., & Farina, V. (2018). Quality changes in fresh-cut mango cubes submitted to different gas partial pressure of active MAPs. Acta Horticulturae, 1194, 1181-1186.

Huynh, A. T., & Nguyen, H. V. (2020). Effects of ethanol and chitosan treatments on the quality and storage life of minimally processed pumpkin (Cucurbita moschata Duch). Journal of Horticulture and Postharvest Research, 3(2), 221-234.

Meireles, A., Giaouris, E., & Simões, M. (2016). Alternative disinfection methods to chlorine for use in the fresh-cut industry. Food Research International, 82, 71-85.

Moradinezhad, F., Khayyat, M., Ranjbari, F., & Maraki, Z. (2018). Physiological and quality responses of Shishe-Kab pomegranates to short-term high CO2 treatment and modified atmosphere packaging. International Journal of Fruit Science, 18(3), 287-299.

Moradinezhad, F., Ansarifar, E., & Mohammadian Moghaddam, M. (2020). Extending the shelf life and maintaining quality of minimally-processed pomegranate arils using ascorbic acid coating and modified atmosphere packaging. Journal of Food Measurement and Characterization, 14(6), 3445-3454.

Ngamchuachit, P., Sivertsen, H. K., Mitcham, E. J., & Barrett, D. M. (2014). Effectiveness of calcium chloride and calcium lactate on maintenance of textural and sensory qualities of fresh‐cut mangos. Journal of Food Science, 79(5), C786-C794.

Olivas, G. I., & Barbosa-Cánovas, G. V. (2005). Edible coatings for fresh-cut fruits. Critical Reviews in Food Science and Nutrition, 45, 657-670.

Pace, B., Capotorto, I., Palumbo, M., Pelosi, S., & Cefola, M. (2020). Combined effect of dipping in oxalic or in citric acid and low o2 modified atmosphere, to preserve the quality of fresh-cut lettuce during storage. Foods, 9(8), 988.

Plotto, A., Goodner, K. L., Baldwin, E. A., Bai, J., & Rattanapanone, N. (2004). Effect of polysaccharide coatings on quality of fresh-cut mangoes (Mangifera indica). In Proceedings of the Florida State Horticultural Society, 117, 382-388.

Robles-Sánchez, R. M., Rojas-Graü, M. A., Odriozola-Serrano, I., González-Aguilar, G. A., & Martín-Belloso, O. (2009). Effect of minimal processing on bioactive compounds and antioxidant activity of fresh-cut ‘Kent’ mango (Mangifera indica L.). Postharvest Biology and Technology, 51(3), 384-390.

Salinas‐Roca, B., Soliva‐Fortuny, R., Welti‐Chanes, J., & Martín‐Belloso, O. (2018). Effect of pulsed light, edible coating, and dipping on the phenolic profile and antioxidant potential of fresh‐cut mango. Journal of Food Processing and Preservation, 42(5), e13591.

Siddiq, M., Sogi, D. S., & Dolan, K. D. (2013). Antioxidant properties, total phenolics, and quality of fresh-cut ‘Tommy Atkins’ mangoes as affected by different pre-treatments. LWT-Food Science and Technology, 53(1), 156-162.

Silveira, A. C., Aguayo, E., Chisari, M., & Artés, F. (2011). Calcium salts and heat treatment for quality retention of fresh-cut ‘Galia’melon. Postharvest Biology and Technology, 62(1), 77-84.

Son, S. M., Moon, K. D., & Lee, C. Y. (2001). Inhibitory effects of various antibrowning agents on apple slices. Food Chemistry, 73(1), 23-30.

Souza, B. S., Durigan, J. F., Donadon, J. R., Teixeira, G. H. A., & Durigan, M. F. B. (2005). Respiratory and storage behavior of fresh cut´ Tommy Atkins´ mango. In V International Postharvest Symposium 682 (pp. 1909-1916).

Suttirak, W., & Manurakchinakorn, S. (2011). Potential application of ascorbic acid, citric acid and oxalic acid for browning inhibition in fresh-cut fruits and vegetables. Walailak Journal of Science and Technology (WJST), 7(1), 5-14.

Techavuthiporn, C., & Boonyaritthonghai, P. (2016). Effects of anti-browning agents on wound responses of fresh-cut mangoes. International Food Research Journal, 23(5), 1879.

Tharanathan, R. N., Yashoda, H. M., & Prabha, T. N. (2006). Mango (Mangifera indica L.), “The king of fruits”-An overview. Food Reviews International, 22(2), 95-123.

Turkmen, N., Sari, F., & Velioglu, Y. S. (2005). The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chemistry, 93(4), 713-718.

Velderrain-Rodríguez, G. R., Quirós-Sauceda, A. E., Aguilar, G. G., Siddiqui, M. W., & Zavala, J. A. (2015). Technologies in fresh-cut fruit and vegetables. In Minimally Processed Foods (pp. 79-103). Springer, Cham.