Abstract
A modified atmosphere package (MAP) was designed to optimize the quality and shelf-life of fresh-cut ‘Kent’ mango during exposure to common retail display conditions. The synergism between the MAP system and an antioxidant treatment (calcium ascorbate + citric acid) was also investigated. Mango slices in trays covered with polyvinylchloride (PVC) film and an initial atmosphere of 2 kPa O2 were stored at 5 or 15 °C for 10 or 5 days, respectively. Overall sensory quality, firmness, composition, and microbial load were evaluated daily. The MAP system maintained O2 concentrations of 5–6 and 4 kPa at 5 and 15 °C, respectively; however, the corresponding CO2 concentrations were 6–8 and 16–18 kPa. The high CO2 at 15 °C resulted in softer slices compared to samples stored in air. 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. Storage at 5 °C resulted in loss of characteristic mango aroma and development of a plastic-like odor, most likely due to the interaction between the film and the aroma volatiles, suggesting that the type of film used was not suitable for use in a MAP system for fresh-cut mango. The development of a polymeric film with a higher CO2/O2 permeability ratio would most likely enhance the positive effect of MAP on fresh-cut mango when exposed to high temperatures during retail display.
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Claims 9
Claim · model-written summary
The package maintained 5–6 kPa O2 and 6–8 kPa CO2 at 5 °C.
- Taxon
- Mango
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Mangifera indicae1 - Outcome
- O2 concentrationse0
- Value
- 5–6e0
- Qualifier
- 5 °Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_from_India.jpg?width=500)
Verbatim
e1“Mango slices in trays”
e0“The MAP system maintained O2 concentrations of 5–6 and 4 kPa at 5 and 15 °C, respectively; however, the corresponding CO2 concentrations were 6–8 and 16–18 kPa.”
Claim · model-written summary
At 15 °C the package maintained 4 kPa O2 and 16–18 kPa CO2.
- Taxon
- MangoMangifera indicae1
- Outcome
- O2 concentrationse0
- Value
- 4 kPae0
- Qualifier
- 15 °Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Mango slices in trays”
e0“The MAP system maintained O2 concentrations of 5–6 and 4 kPa at 5 and 15 °C, respectively; however, the corresponding CO2 concentrations were 6–8 and 16–18 kPa.”
Claim · model-written summary
High CO2 at 15 °C produced softer mango slices than air storage.
- Taxon
- mangoMangifera indicae1
- Treatment
- high CO2 at 15 °Ce0
- Outcome
- slicese0
- Direction
- softere0
- Comparator
- samples stored in aire0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Mango slices in trays”
e0“The high CO2 at 15 °C resulted in softer slices compared to samples stored in air.”
Claim · model-written summary
Antioxidant-treated Kent mango slices had better visual quality than untreated fruit.
- Taxon
- mangoMangifera indicae0
- Material
- ‘Kent’e0
- Treatment
- antioxidant solutione0
- Outcome
- visual qualitye0
- Direction
- bettere0
- Comparator
- non-treated fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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.”
Claim · model-written summary
Antioxidant treatment extended mango shelf life by 1 d at 15 °C.
- Taxon
- mangoMangifera indicae0
- Treatment
- antioxidant solutione0
- Outcome
- shelf-lifee0
- Direction
- extendede0
- Value
- 1 de0
- Qualifier
- 15 °Ce0
- Comparator
- non-treated fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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.”
Claim · model-written summary
Antioxidant treatment extended mango shelf life by 2 d at 5 °C.
- Taxon
- mangoMangifera indicae0
- Treatment
- antioxidant solutione0
- Outcome
- shelf-lifee0
- Direction
- extendede0
- Value
- 2 de0
- Qualifier
- 5 oCe0
- Comparator
- non-treated fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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.”
Claim · model-written summary
Storage at 5 °C caused loss of characteristic mango aroma and a plastic-like odor.
- Taxon
- mangoMangifera indicae0
- Treatment
- Storage at 5 °Ce0
- Outcome
- mango aromae0
- Direction
- losse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Mango slices in trays”
e0“Storage at 5 °C resulted in loss of characteristic mango aroma and development of a plastic-like odor, most likely due to the interaction between the film and the aroma volatiles”
Claim · model-written summary
The authors judged the film unsuitable for modified-atmosphere packaging of fresh-cut mango.
- Taxon
- mangoMangifera indicae0
- Outcome
- not suitable for use in a MAP systeme0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Mango slices in trays”
e0“the type of film used was not suitable for use in a MAP system for fresh-cut mango.”
Claim · model-written summary
The authors predicted that a film with a higher CO2/O2 permeability ratio would improve MAP performance under high retail temperatures.
- Taxon
- mangoMangifera indicae0
- Outcome
- enhance the positive effect of MAPe0
- Qualifier
- most likelye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Mango slices in trays”
e0“The development of a polymeric film with a higher CO2/O2 permeability ratio would most likely enhance the positive effect of MAP on fresh-cut mango when exposed to high temperatures during retail display.”
The same questions in other papers
storage · quality: phytochemicals · Mangifera indica (mango)Positive and negative results
7 papers in the same direction as this paper · 23 in the opposite direction
- positive
- positive
- positive
27 papers more in this group
See all 31 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.