Claim · model-written summary
Antioxidant treatment extended mango shelf life by 2 d at 5 °C.
- Taxon
- mango
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Mangifera indicae0 - Treatment
- antioxidant solutione0
- Outcome
- shelf-lifee0
- Direction
- extendede0
- Value
- 2 de0
- Qualifier
- 5 oCe0
- Comparator
- non-treated fruite0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSetting
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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Verbatim
e1“Mango slices in trays”
e0“Fresh-cut ‘Kent’ mango slices treated with the antioxidant solution had better visual quality and the shelf-life was extended by 1 d at 15 °C and by 2 d at 5 oC compared to non-treated fruit.”
Title
Modified Atmosphere Packaging for Fresh-cut ‘Kent’ Mango under Common Retail Display Conditions
Sharon Dea; Jeffrey K. Brecht; Maria Cecilia do Nascimento Nunes; et al. Proceedings of the Florida State Horticultural Society 2010
Other claims from this paper (8)
- Observation The package maintained 5–6 kPa O2 and 6–8 kPa CO2 at 5 °C.
- Observation At 15 °C the package maintained 4 kPa O2 and 16–18 kPa CO2.
- Intervention effect High CO2 at 15 °C produced softer mango slices than air storage.
- Intervention effect Antioxidant-treated Kent mango slices had better visual quality than untreated fruit.
- Intervention effect Antioxidant treatment extended mango shelf life by 1 d at 15 °C.
- Intervention effect Storage at 5 °C caused loss of characteristic mango aroma and a plastic-like odor.
- Recommendation The authors judged the film unsuitable for modified-atmosphere packaging of fresh-cut mango.
- Recommendation The authors predicted that a film with a higher CO2/O2 permeability ratio would improve MAP performance under high retail temperatures.