Volatile and quality changes in fresh-cut mangos prepared from firm-ripe and soft-ripe fruit, stored in clamshell containers and passive MAP

Effects of packaging and storage conditions on quality and volatile compounds of raspberry fruits

“…As described for other species, the high content of ketones and terpenes observed in stored fruits combined with a lower SSC/TA ratio could yield more acidic, green and piney flavours compared with fresh fruits (Beaulieu & Lea, 2003). The fruit volatile composition of cv.…”

Utilization of physicochemical variables developed from changes in sensory attributes and consumer acceptability to predict the shelf life of fresh-cut mango fruit

“…Moreover, polynomial equations with determination coefficients higher than 0.9 were developed to predict the sensory quality of mango fruit from textural changes for all cultivars with the exception of one (Jha et al 2011b) However, a methodology to obtain cut-off points for the physicochemical variables based on sensorial analysis has not been reported for fresh cuts. Instead, subjective analysis of the organoleptic quality changes had been used in several studies to know the shelf life of these products (Beaulieu and Lea 2003;Sothornvit and Rodsamran 2010;Sgroppo et al 2010;Chiumarelli et al 2010).…”

Fresh cut ‘Tommy Atkins’ mango pre-treated with citric acid and coated with cassava (Manihot esculenta Crantz) starch or sodium alginate

“…However, quality and shelf life of fresh-cut fruits are reduced by water loss, senescence processes, microbial growth, colour and texture changes, due to the tissue injuries caused by peeling, slicing and cutting. Thus, in spite of their convenience, fresh-cut mangoes may show browning and undesirable texture changes during storage (Beaulieu & Lea, 2003;Rodrigues, Pereira, Ferrari, Sarantópoulos, & Hubinger, 2008).…”