Abstract
Studies were conducted to investigate the effects of fruit sanitation treatments on the microbiology of fresh-cut Thai mango (Mangifera indica L. 'Chok Anun'). Washing in warm (50°C) or cold (12°C) chlorinated water (100 mg L -1 ) for 5 min significantly (P≤0.05) reduced total microbial populations on the skin and stem end of mangoes. Yeast and mold populations were particularly sensitive to the effects of heat. Brushing did not significantly (P<0.05) improve the removal of microorganisms from the fruit surface at either temperature. Microbial populations on fresh-cut mango slices prepared from unwashed fruit were significantly (P<0.05) higher than those prepared from washed fruit. Chlorinated water washes at both temperatures were equally effective in moderating the transfer of microorganisms from the fruit surface to the flesh. After 7 days in storage at 5°C, microbial populations on slices prepared from unwashed fruit were significantly higher (P≤0.05) than those measured on slices prepared from washed mangoes. Brushing had no effect on the microbiology of the stored mango slices. Washing and brushing treatments did not alter chemical indices (pH, total acidity, soluble solids) or headspace gas composition (CO 2 , O 2 ) in stored mango slices.
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Claims 10
Claim · model-written summary
Warm chlorinated washing reduced skin and stem end microbial populations.
- Taxon
- mangoes
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Mangifera indicae0 - Treatment
- warm (50°C)e0
- Outcome
- total microbial populations on the skin and stem ende0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_from_India.jpg?width=500)
Verbatim
e0“Washing in warm (50°C) or cold (12°C) chlorinated water (100 mg L -1 ) for 5 min significantly (P≤0.05) reduced total microbial populations on the skin and stem end of mangoes”
Claim · model-written summary
Cold chlorinated washing reduced skin and stem end microbial populations.
- Taxon
- mangoesMangifera indicae0
- Treatment
- cold (12°C) chlorinated water (100 mg L -1 ) for 5 mine0
- Outcome
- total microbial populations on the skin and stem ende0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Washing in warm (50°C) or cold (12°C) chlorinated water (100 mg L -1 ) for 5 min significantly (P≤0.05) reduced total microbial populations on the skin and stem end of mangoes”
Claim · model-written summary
Yeast and mold populations were particularly sensitive to heat.
Not reportedComparatorDirection
Verbatim
e0“Yeast and mold populations were particularly sensitive to the effects of heat”
t0“Thai mango”
Claim · model-written summary
Brushing did not significantly improve microbial removal at either temperature.
- Taxon
- Thai mangot0
- Treatment
- Brushinge0
- Outcome
- removal of microorganisms from the fruit surfacee0
- Direction
- did not significantlye0
- Qualifier
- either temperaturee0
Not reportedComparator
Verbatim
e0“Brushing did not significantly (P<0.05) improve the removal of microorganisms from the fruit surface at either temperature”
t0“Thai mango”
Claim · model-written summary
Slices from unwashed mangoes had higher microbial populations than slices from washed fruit.
- Taxon
- mangoMangifera indicae0
- Treatment
- unwashed fruite0
- Outcome
- Microbial populations on fresh-cut mango slicese0
- Direction
- highere0
- Comparator
- washed fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Microbial populations on fresh-cut mango slices prepared from unwashed fruit were significantly (P<0.05) higher than those prepared from washed fruit”
Claim · model-written summary
Chlorinated washes at both temperatures were equally effective at moderating microbial transfer.
Verbatim
e0“Chlorinated water washes at both temperatures were equally effective in moderating the transfer of microorganisms from the fruit surface to the flesh”
t0“Thai mango”
Claim · model-written summary
After seven days at 5°C, slices from unwashed mangoes had higher microbial loads.
- Taxon
- mangoesMangifera indicae0
- Treatment
- unwashed fruite0
- Outcome
- microbial populations on slicese0
- Direction
- highere0
- Qualifier
- After 7 days in storage at 5°Ce0
- Comparator
- washed mangoese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“After 7 days in storage at 5°C, microbial populations on slices prepared from unwashed fruit were significantly higher (P≤0.05) than those measured on slices prepared from washed mangoes”
Claim · model-written summary
Brushing had no effect on stored mango slice microbiology.
- Taxon
- mangoMangifera indicae0
- Treatment
- Brushinge0
- Outcome
- microbiology of the stored mango slicese0
- Direction
- no effecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Brushing had no effect on the microbiology of the stored mango slices”
Claim · model-written summary
Washing did not change measured chemical indices of stored mango slices.
- Taxon
- mangoMangifera indicae0
- Treatment
- Washinge0
- Outcome
- chemical indices (pH, total acidity, soluble solids)e0
- Direction
- did not altere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Washing and brushing treatments did not alter chemical indices (pH, total acidity, soluble solids) or headspace gas composition (CO 2 , O 2 ) in stored mango slices”
Claim · model-written summary
Brushing did not change headspace gas composition of stored mango slices.
- Taxon
- mangoMangifera indicae0
- Treatment
- brushinge0
- Outcome
- headspace gas composition (CO 2 , O 2 )e0
- Direction
- did not altere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Washing and brushing treatments did not alter chemical indices (pH, total acidity, soluble solids) or headspace gas composition (CO 2 , O 2 ) in stored mango slices”
The same questions in other papers
processing · quality: sugar starch · Mangifera indica (mango)Positive and negative results
1 paper in the same direction as this paper · 3 in the opposite direction
- positive
- positive
- positive
1 paper more in this group
See all 5 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.