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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)

Charlène Leneveu‐jenvrin 1 Annalisa Apicella 2 Kelly Bradley 1, 3 Jean‐christophe Meile 1 Marc Chillet 1 Paola Scarfato 2 Loredana Incarnato 2 Fabienne Remize 4, 5
4 Qualisud Réunion - Qualisud - Pôle de La Réunion
Cirad - Centre de Coopération Internationale en Recherche Agronomique pour le Développement, IRD - Institut de Recherche pour le Développement, AU - Avignon Université, UR - Université de La Réunion, UM - Université de Montpellier, Montpellier SupAgro - Institut national d’études supérieures agronomiques de Montpellier
Abstract : The shelf-life of minimally processed Jose 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 degrees 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 mu m, limited color change by 32%-36% and hardness decrease of mango cuts after 7 days of storage at 4 degrees 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.
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https://hal.inrae.fr/hal-03273926
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Submitted on : Tuesday, June 29, 2021 - 3:47:19 PM
Last modification on : Wednesday, September 8, 2021 - 4:06:50 PM

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Charlène Leneveu‐jenvrin, Annalisa Apicella, Kelly Bradley, Jean‐christophe Meile, Marc Chillet, et al.. Effects of maturity level, steam treatment, or active packaging to maintain the quality of minimally processed mango ( Mangifera indica cv. José). Journal of Food Processing and Preservation, Wiley, 2021, 45 (8), ⟨10.1111/jfpp.15600⟩. ⟨hal-03273926⟩

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