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Effects of maturity level, steam treatment, or active packaging to maintain the quality of minimally processed mango ( Mangifera indica cv. José)
Author(s) -
LeneveuJenvrin Charlène,
Apicella Annalisa,
Bradley Kelly,
Meile JeanChristophe,
Chillet Marc,
Scarfato Paola,
Incarnato Loredana,
Remize Fabienne
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15600
Subject(s) - browning , mangifera , polyphenol oxidase , active packaging , shelf life , ripening , food science , chemistry , population , active oxygen , tbars , horticulture , antioxidant , biology , biochemistry , food packaging , medicine , lipid peroxidation , enzyme , peroxidase , environmental health
The shelf‐life of minimally processed José mango is primarily limited by browning during refrigerated storage. Three approaches were assayed to increase product shelf‐life. Processing fruit sampled at an earlier ripening stage reduced browning during storage but fruit remained acidic. Steam treatment at 60°C for 3 min reduced polyphenol oxidase activity by 72%, and microbial population remained below 2.5 log CFU/g after 10 days of storage. However, the visual aspect of steam‐treated mango pieces turned to dully green. Lastly, different multilayer film configurations containing an oxygen scavenger were tested. Two films, having a thickness of the active layer of 40 µm, limited color change by 32%–36% and hardness decrease of mango cuts after 7 days of storage at 4°C. Both active and passive layers of films contribute to maintain fruit quality. The use of active packaging was promising but requires further examination and possibly combination with other physical or chemical treatments. Novelty impact statement A short steam treatment partly inactivates PPO and increases microbiological quality but failed to maintain fruit color during storage. On the opposite, active packaging with oxygen scavenger limits browning and hardness loss during storage. Active and passive layers of films both play a role in maintaining fruit quality.