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- W2284974032 abstract "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 CO 2 /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% CaCl 2 solution had no effect on flesh firmness (Instron) or browning. Storage in an unvented plastic clamshell container, which developed an atmosphere of 2.25% CO 2 plus 19% O 2 , did not improve shelf life, but a MA of 10% CO 2 plus 10% O 2 was subjectively judged to slow browning and softening and resulted in no off flavor compared to air storage." @default.
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- W2284974032 date "1998-06-01" @default.
- W2284974032 modified "2023-09-29" @default.
- W2284974032 title "Fresh-cut Mango Fruit Slices" @default.
- W2284974032 doi "https://doi.org/10.21273/hortsci.33.3.457b" @default.
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