Quality and microbial changes of fresh-cut mango cubes held in controlled atmosphere

The marketable period of fresh-cut 'Tommy Atkins' and 'Kent' mango cubes wa s 3 to 5 days at 10 degreesC and 5 to 8 days at 5 degreesC. The marketable period was extended by 1 to 2 days when cubes were held in a 4 kPa O-2 + 10 kPa CO2 or 2 kPa O-2 + 10 kPa CO2 (balance N-2) atmospheres, depending on cultivar and temperature. Variations in texture (shear force), pH, and solu ble solids were greater among cubes from different mango lots than among cu bes held at different temperatures or atmospheres. Yeast count increased mo re with time than did the total mesophilic aerobic count, and the increase was less under controlled atmosphere (CA) than in air at 10 degreesC. The C A was beneficial in maintaining quality of the cubes; however, low temperat ure was more effective than CA.