Preparation and handling procedures for fresh-cut mango slices were developed using `Tommy Atkins', `Haden', and `Palmer' mangoes. Fruit with yellow flesh color (no green color remaining) were optimum maturity for fresh-cut in terms of maintenance of acceptable appearance, texture, and taste; riper fruit developed flesh breakdown and more browning. Postharvest life of fresh-cut mango at 5 °C was 8 to 10 d with no evidence of chilling injury and was limited by flesh browning and loss of firmness. Respiration rates ranged from 32 to 40 mg CO2/kg per hr and ethylene production was typically ≤0.1 μl·kg–1·hr–1. The SSC changed little during storage, while pH varied from 3.5 to 4.8 and TA typically declined by 30% to 40%. Peeling to a depth of at least 2 mm and trimming flesh near the stem scar was necessary to minimize browning. Imported fruit that had been heat-treated for insect quarantine showed more severe browning than Florida fruit that had not been heat-treated. Preparation in aseptic conditions and dipping fruit in a 100 ppm NaOCl solution at pH 7 before and after peeling protected against decay during storage but dipping in chlorine after slicing without removal of excess liquid resulted in flesh translucency and breakdown. Dipping in 1% CaCl2 solution had no effect on flesh firmness (Instron) or browning. Storage in an unvented plastic clamshell container, which developed an atmosphere of 2.25% CO2 plus 19% O2, did not improve shelf life, but a MA of 10% CO2 plus 10% O2 was subjectively judged to slow browning and softening and resulted in no off flavor compared to air storage.
The Role of 1‐Methylcyclopropene in the regulation of ethylene biosynthesis and ethylene receptor gene expression in
Mangifera indica
L. (Mango Fruit)
