Quality changes in fresh-cut mango cubes submitted to different gas partial pressure of active MAPs

Abstract

The study was performed to assess chemical-physical and sensory quality changes in 4±1°C stored fresh-cut mangos and to test the effect of active modified atmosphere packaging (MAP) with different gas partial pressures. Sicilian fruits of ‘Keitt’ mango (Mangifera indica L.) were immerged in hydrogen peroxide (H2O2) after being peeled. Next, the flesh was cut in cubes and dipped in citric acid (0.5%, w/v) and ascorbic acid (0.5%, w/v). Treated fruits were placed in a non-perforated high density polyethylene package flushing different gas mixtures and kept at 4°C for 21 days. We used four different gas partial pressures: a) 60 kPa N2, 30 kPa CO2 and 10 kPa O2; b) 30 kPa CO2 and 70 kPa N2; c) 100 kPa N2; d) air control. In-package O2 and CO2 were analyzed twice every week. Fruit were evaluated every week for color, soluble solid content, titratable acidity, antioxidant activity, and content of major bioactive compounds. In addition, to estimate oxidative enzymes related to texture loss and color changes, polyphenol oxidase (PPO) and peroxidase (POD) activities were also evaluated. Finally, a consumer panel test was performed to establish the effects of the treatments on the sensory traits. Mango under MAP delayed fruit ripening and limited the development of chilling injury. All treated packaged samples retained desirable attributes longer than air-packaged cubes. MAPs with high CO2 partial pressure showed the highest postharvest performances in terms of weight losses, TSS, TA, crunchiness, juiciness and fruit flesh decay.