Shelf life and microbial quality of fresh-cut mango cubes stored in high CO2 atmospheres

Fresh-cut 'Carabao' and 'Nam Dokmai' mango cubes were stored in air or in high CO2 atmospheres (3%, 5%, and 10%) at 5 degrees C and 13 degrees C. Freshly sliced 'Carabao' mango cubes had a lower respiration rate and total bacterial count and higher L-ascorbic acid conte...

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Bibliographic Details
Published in:Journal of food science 2005, Vol.70 (1), p.M69-M74
Main Authors: Poubol, P, Izumi, H
Format: Article
Language:English
Subjects:
ascorbic acid
Bacteria
bacterial flora
Biological and medical sciences
Carbon dioxide
cell respiration
controlled atmosphere
controlled atmosphere storage
cultivars
firmness
food acceptability
Food industries
food microbiology
Food preservation
Food science
food spoilage
fresh-cut
fresh-cut foods
Fruit and vegetable industries
fruit composition
fruit quality
Fruits
Fundamental and applied biological sciences. Psychology
mango
mangoes
postharvest physiology
shelf life
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Summary:Fresh-cut 'Carabao' and 'Nam Dokmai' mango cubes were stored in air or in high CO2 atmospheres (3%, 5%, and 10%) at 5 degrees C and 13 degrees C. Freshly sliced 'Carabao' mango cubes had a lower respiration rate and total bacterial count and higher L-ascorbic acid content and firmness than 'Nam Dokmai' mango cubes. The shelf life of fresh-cut mango, based on browning discoloration and water-soaked appearance, was 6 d at 5 degrees C and 4 d at 13 degrees C for 'Carabao' and 2 d at 5 degrees C and less than 1 d at 13 degrees C for 'Nam Dokmai'. High CO2 atmospheres retarded the development of water-soaked 'Carabao' cubes at 5 degrees C and 13 degrees C and 'Nam Dokmai' cubes at 5 degrees C. Texture of 'Carabao' cubes was enhanced by high CO2, but ethanol and L-ascorbic acid contents were not affected at 5 degrees C and 13 degrees C. Total bacterial count was lower in 'Carabao' cubes than in 'Nam Dokmai' cubes during storage at both temperatures, and a 10% CO2 only reduced the bacterial count on 'Carabao' and 'Nam Dokmai' cubes stored at 13 degrees C. Bacterial flora in 'Nam Dokmai' mango cubes consisted mostly of Gram-negative rods assigned primarily to phytopathogenic bacteria such as Pantoea agglomerans and Burkholderia cepacia. The genera of bacteria isolated from cubes stored in 10% CO2 were similar to those from cubes on the initial day.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2005.tb09049.x