International Journal of Multidisciplinary Research and Development

International Journal of Multidisciplinary Research and Development


International Journal of Multidisciplinary Research and Development
International Journal of Multidisciplinary Research and Development
Vol. 1, Issue 6 (2014)

Application of MAP to extend freshcut mango shelf-life


Nguyen Phuoc Minh

Fresh-cut fruits and vegetables generally are packaged in film bags or containers overwrapped with film, which creates a modified atmosphere within the package (MAP). Low storage temperature and MAP are extensively used to extend the shelf life of many intact and fresh-cut fruit and vegetables products because they reduce rates of respiration and cut surface deterioration and browning. During our research, we notice the main factors influence ng to fresh cut mango shelf-life. If fresh cut mango is packed in 5% O2 and 10% CO2 or preserved in 5 0C, its shelf-life is only 2-10 days. Moreover, its nutrient is also reduced dramatically together with water loss. If only preserving in 5% O2 and 10% CO2, its shelf-life is just 2 days. With a combination of cooling 5 0C with modified atmosphere packaging (5% O2 and 10% CO2), its shelf-life can be extended to 15 days with stable nutrient. One more advantage of preservation at low temperature 5 0C we donít see any chilling inrury on fresh cut mango. The most importance is to limit the water drip loss during preservation.
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