Maintaining quality of fresh-cut mangoes using antibrowning agents and modified atmosphere packaging

Treatments to inhibit browning and decay and prolong shelf life of fresh-cu t mangoes were investigated. Combinations of antibrowning agents and modifi ed atmosphere packaging (MAP) resulted in a reduction of browning and deter ioration of fresh-cut mangoes stored at 10 degrees C. Combinations of sever al browning inhibitors were more effective than those applied individually. Among these treatments, solutions containing 4-hexylresorcinol (0.001 M) ( HR) plus potassium sorbate (0.05 M) (KS) and HR plus KS plus D-isoascorbic acid (0.5 M) (ER) reduced changes in color (L*, a*, and b*) and microbial g rowth and did not affect sensory characteristics of fresh-cut mangoes. In g eneral, these treatments did not affect significantly the changes in organi c acids and sugar content of slices during the 14 days of storage at 10 deg rees C. High humidity created in the in-package atmosphere alleviated tissu e dryness and was an important factor in the ability of the antibrowning so lutions to prevent browning and decay. It appears that the maintenance of q uality of fresh-cut mangoes is more related to particular combinations of t he antibrowning agents used rather than the modified atmosphere created ins ide the package. HR + ER + KS treatment; in combination with MAP could be u sed to inhibit browning, decay, and deterioration of fresh-cut mangoes.