Login | Request Account (DAF staff only)

Impact of atmosphere, organic acids, and calcium on quality of fresh-cut 'Kensington' mango

Share this record

Add to FacebookAdd to LinkedinAdd to XAdd to WechatAdd to Microsoft_teamsAdd to WhatsappAdd to Any

Export this record

View Altmetrics

de Souza, B. S., O'Hare, T. J., Durigan, J. F. and de Souza, P. S. (2006) Impact of atmosphere, organic acids, and calcium on quality of fresh-cut 'Kensington' mango. Postharvest Biology and Technology, 42 (2). pp. 161-167. ISSN 0925-5214

Full text not currently attached. Access may be available via the Publisher's website or OpenAccess link.

Article Link: https://doi.org/10.1016/j.postharvbio.2006.06.004


Fresh-cut slices from ripe ‘Kensington’ mango (Mangifera indica L.) were prepared aseptically and stored under various treatments at 3 °C. Treatments included reduced oxygen (2.5%), enhanced carbon dioxide (5–40%), organic acid application, calcium chloride application, and combinations of the above. Symptoms limiting shelf-life were characterised by tissue darkening, development of a ‘glassy’ appearance, surface desiccation, and loss of firmness. Reduced oxygen (2.5%) was effective at controlling tissue darkening and the development of a ‘glassy’ appearance, while calcium application (3%) was partly effective at controlling darkening. Calcium chloride however significantly slowed (but did not stop) loss of tissue firmness. Carbon dioxide (5–40%) and citric acid had little positive effect on shelf-life, with both treatments appearing to promote tissue softening. A combination of low oxygen and calcium allowed ‘Kensington’ slices to be held for at least 15 days at 3 °C.

Item Type:Article
Subjects:Plant culture > Harvesting, curing, storage
Plant culture > Fruit and fruit culture
Live Archive:13 Feb 2024 22:37
Last Modified:13 Feb 2024 22:37

Repository Staff Only: item control page