No abstract

The combination of modified atmosphere packaging (MAP) and coating effectively improved the gas environment in packaging trays with low O 2 concentrations (1.46-4.24%). This led to a significantly higher quality in terms of delaying the colour change, preserving phytochemical and antioxidant concentrations when mangoes were coated with 0.5% CaCl 2 (CA) or CA followed by 0.5% combined solution of CA plus chitosan (CA + Mix) and reducing weight loss with the CA + Mix coating. There were no significant differences in the sensory scores between fresh and frozen-thawed ripe mango regarding overall acceptability, appearance, colour, flavour and texture. These findings suggested that the shelf life of frozen mango could be extended by 6 months with high quality with the combination of MAP and coating with CA + Mix or CA. This approach has the potential to increase the value chain of ripe mango through commercial cost savings.

This study aimed to investigate the influences of a dipping/coating composed of calcium chloride (CaCl2) or chitosan on the quality of ripe mango pieces during frozen storage for 6 months. The fruits were dipped in solutions with concentrations of 0.5% and 1% for different times (15 or 30 min for CaCl2 and 1 or 15 min for chitosan). We found that treatment with 1% CaCl2 for 30 min significantly retarded the color changes with the highest L* (p < 0.05) and the lowest of b* and ∆E (p ≥ 0.05). Interestingly, treatment with 0.5% CaCl2 for 30 min significantly preserved the contents of total phenolics and total flavonoids and the antioxidant activities at values higher than the control levels, as determined by DPPH and ABTS assays (p < 0.05). Moreover, treatment with 0.5%–1% chitosan for 1 min effectively delayed the loss of moisture and weight. The results indicate that dipping in CaCl2 is an alternative simple food processing technique for improving the quality of ripe mango pieces during frozen storage that effectively delays the color changes and preserves the antioxidant content and activity. Highlights The coating of frozen ripe mango pieces with CaCl2 and chitosan was first investigated. CaCl2 effectively retarded the color change during storage and after thawing. Chitosan effectively delayed the loss of moisture and weight of mango pulp. Coating with 0.5% CaCl2 for 30 min maintained the phytochemicals and antioxidant activities. Coating treatment can preserve mango qualities and could be commercialized with cost savings. Practical Application The present article proposes a strategy that effectively delays the physicochemical changes and preserves the nutritional properties of mango fruit and could be commercialized with cost savings. A frozen mango can either be consumed (ready‐to‐eat frozen mango) or used as a food raw material.