Volatile and quality changes in fresh-cut mangos prepared from firm-ripe and soft-ripe fruit, stored in clamshell containers and passive MAP
A study was performed to assess volatile and quality changes in stored fresh-cut mangos prepared from ‘‘firm-ripe’’ (FR) and ‘‘soft-ripe’’ (SR) fruit, and to assess what effect passive modified atmosphere packaging (MAP) may have on cut fruit physiology, overall quality and volatile retention or loss. Florida-grown ‘Keitt’ and ‘Palmer’ mangos were used, without heat-treatment. Subjective appraisals of fresh-cut mangos based on aroma and cut edge or tissue damage indicated that most SR cubes were unmarketable by day 7 at 4 °C. Both varieties stored in MAP at 4 °C had almost identical O2 consumption, which was independent of ripeness. Percent CO2 and O2 data for cubes stored in passive MAP indicates that the system was inadequate to prevent potential anaerobic respiration after 7 days storage. A significant three-way interaction (container x ripeness x day) was observed for L* (lightness) between stored cubes prepared from FR versus SR fruit of both varieties. There was a linear L* decrease for SR ‘Keitt’ cubes stored in clamshell containers. δ-3-Carene was the dominant terpene in both varieties in all treatments throughout most of the study, and FR cubes had statistically higher levels of seven terpenes compared with the respective SR treatments. Most terpenes in FR and SR cubes stored in both package types displayed a transient increase, occurring on day 4 or 7, followed by a decline.