Modified atmosphere packaging of mango slices in polymeric films

Effects of washing treatments, storage temperatures and packaging on the quality of sliced mango were studied. Sliced mangoes were immersed in antibrowning solutions and observed for color change during storage at 5°C and 10°C. Washing with ascorbic acid (0.5%) inhibited enzymatic browning effectively over a 10-day storage period. Browning was more intense in mango slices stored at 10°C. Various concentrations of CaCl 2 were investigated to maintain flesh firmness. No differences were observed in flesh firmness between mango slices treated with CaCl2 and control. Combinations of 0.5% ascorbic acid, packaging and modified atmosphere treatments were used to extend shelf life. Packaging in oriented polypropylene (OPP) bags resulted in higher headspace CO2 and lower O2 concentrations than in other packaging films. Sliced mangoes packed in OPP with 5% O2 and 10% CO2 at 5°C retained good visual quality for 13 days. Yeast and mold counts were performed at the end of storage. No mold was found and yeast populations were 2 x 102 CFU/g.; The shelf life of mango slices was extended to 13 days using proper storage conditions. Mango should be carefully peeled, sliced, and treated with 0.5% ascorbic acid. Packaging in OPP bags initially flushed with 5% O2 and 10% CO2, and stored at 5°C, gave the best results.