Modified Atmosphere Packaging for Fresh-cut ‘Kent’ Mango under Common Retail Display Conditions

Sharon Dea, Jeffrey K. Brecht, Cecilia do Nascimento Nunes, Jean-Pierre Émond


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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Proc. Fla. State Hort. Soc.     ISSN 0886-7283