Physiology and quality of fresh-cut mango is affected by low O2 controlled atmosphere storage, maturity and storage temperature

Fresh-cut cubes from color break (CB) and partially ripe (PR) mango were stored in air or low O-2 (0.5%, 1% and 2%) atmospheres at 5degreesC and 13degreesC. The shelf life of mango cubes stored in air at 5degreesC and 13degreesC was 4-6 days and 3-4 days, respectively. Low O-2 atmospheres reduced respiration rate of cubes, except those from CB mango stored at 5degreesC. The RQ was larger with cubes held in low O-2 than in air at both temperatures. Ethanol content in flesh was the greatest with mango cubes stored in 0.5% O-2 at 5degreesC and 13degreesC, but no off-odor was emitted by any of the cubes. Surface lightness was retained by the low O-2 atmospheres and decreased in air atmosphere, except with cubes from CB mango at 5degreesC. L-ascorbic acid content of cubes decreased at both temperatures, with the decrease being greater in air than in low O-2 with cubes from PR mango. Low O-2 atmospheres maintained firmness of mango cubes, except for cubes from CB mango stored at 5degreesC. Mesophilic aerobic bacteria and lactic acid bacteria on mango cubes were not detected or below the detection level. Temperature of 5degreesC is recommended for holding mango cubes; however, low O-2 CA had an added beneficial effect in maintaining quality of fresh-cut cubes from PR mango.