Premium
Modified Atmosphere Packaging of Minimally Processed Mango and Pineapple Fruits
Author(s) -
MartínezFerrer M.,
Harper C.,
PérezMuntoz F.,
Chaparro M.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb09592.x
Subject(s) - modified atmosphere , shelf life , blanching , food science , ascorbic acid , significant difference , browning , chemistry , horticulture , mathematics , biology , statistics
Market increase efforts for tropical fruits have been previously limited by short shelf life. A modified atmosphere packaging (MAP) system for pineapple and mango was developed to increase shelf life of the fruits. Sample preparation consisted of hand‐peeling, dicing, blanching, dipping in ascorbic acid and packaging. The treatments were: gas mixture (4% O 2 , 10% CO 2 and 86% N2); vacuum packaging; 100% oxygen, and control. Microbial growth, texture, and color were significantly (P < 0.005) different between the gas and other treatments. The gas mixture treatment achieved the longest shelf life. The sensory analysis showed slight difference between fresh and MAP mango and no difference between fresh and MAP pineapple. MAP could be used as a technology to extend the shelf life of mango and pineapple.