Respiratory and storage behavior of fresh cut ‘Tommy Atkins’ mango.
Souza B.S., Kurigan J.F., Donadon J.R., Teixeira G.H.A., Durigan M.F.B
5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004. page 28
2004
บทคัดย่อ
Fruits were selected, washed and disinfected (200 mg Cl L-1) and stored for 12 hours at 10°C. After this period, they were processed under hygienic conditions at 10 °C, packaged in polyethylene terephthalate trays or in styrofoam trays recovered with stretchable polyvinyl chloride film and stored for up to 15 days at 3 °C.The products were evaluated regarding the evolution of internal atmosphere in the packing (O2 and CO2), development of weight, appearance and shelf life.The respiratory rate was measured before and after processing at each two hours.
The yield of ‘Tommy Atkins’ mango to produce fresh cut product was 48.09+0.95%.Was verified increasing on the respiration rate of both mangoes, one hour after the preparation (naturally= 17.75 ml CO2 kg-1 h-1; with ethylene = 28.29 ml CO2 kg-1 h-1) followed stabilization at 3.76 and 8.07 mL CO2 kg-1 h-1, respectively.The percentage of O2 in packages was maintained stable in all treatments, 15-20% in PVC trays, 18-20% in PET tray.The percentage of CO2 was stable around 1.5-2.5%.The products lost fresh mss during the storage, from 0.06% to 0.30% for PET trays and from 0.15% to 1.61% for trays covered with PVC.The appearance was condidered adequate for commercialization until 13th day, where in product from mangoes ripened with application of ethylene was for 11 days, presenting browning in the external surface.The control of hygienic conditions during de production and storage was satisfactory and with safety for until 10 days, with values<10-3 of mesophilic bacteria and no fecal coliform bacteria.