Conditions of storage for fresh cut ‘Tommy Atkins’ mango

Abstract

In Brazil mango is one of the most economically important fruit, although very appreciated world-wide, its consumption is still modest. Minimal processing products presents as a possibility to increase the degree of acceptance of the fruits therefore extending its consumption. The aim of this work was to evaluate the effect of different packaging and temperatures on the storage of fresh-cuts of `Tommy Atkins' mangoes. After of minimal processing (selection, standardization, washing, cutting, sanitization, rinsing and centrifugation), pieces of 2,0 x 2,0 cm were packed in rigid polyethylene terephtalat trays (PET) and Polivinilchloride (PVC) and kept at 3 ºC, 6 ºC and 9 ºC for a period of six days. A completely randomized experimental design in a factorial scheme 2 x 3 x 4 (two types of packaging, three storage temperatures and four periods - 0, 2, 4 and 6 days), with three repetitions was used. Soluble solids (SS), total titratable acidity (TTA), pH, vitamin C and darkening density were evaluated every two days. The density of darkening mango 'Tommy Atkins' minimally processed is best controlled at 3°C. There was no influence of the pack in maintaining the quality of fresh cut ‘Tommy Atkins’ mango.