August 19/Nakhon Pathom, Thailand/Food Weekly News -- "Mango puree is known to have good oxygen barrier properties. Therefore, mango film on its own might be useful to extend the shelf life of fresh-cut mango," researchers in Nakhon Pathom, Thailand, report.
"In this study, fresh-cut mango was wrapped with mango film and packed in modified atmosphere packaging (MAP). Each package was stored at 30 degrees C or 5 degrees C and sensory evaluation was performed to determine its quality and shelflife. The shelflife of uncoated and coated fresh-cut mango pieces was six days for each at 5 degrees C and was three and four days, respectively, at 30 degrees C. The sensory evaluation indicated that coated fresh-cut mango was slower to produce an off-flavor and maintained better visual quality than uncoated mango at 30 degrees C. Nonetheless, coated fresh-cut mango was softer than uncoated mango because of the hydrophilic nature of the mango film. No significant difference in the oxygen and carbon dioxide concentrations was observed between coated and uncoated fresh-cut mango. Coating fresh-cut mango with mango film showed a similar effect to MAP in prolonging the shelf life of the fresh produce," wrote R. Sothornvit and colleagues, Kasetsart University.
The researchers concluded, "The use of the coating will enhance fruit quality and lead to better acceptance by consumers."
Sothornvit and colleagues published their study in International Journal of Food Science and Technology ("Mango Film Coated for Fresh-cut Mango in Modified Atmosphere Packaging." International Journal of Food Science and Technology, 2010;45(8):1689-1695).
For additional information, contact R. Sothornvit, Kasetsart University, Dept. of Food Engineering PHTIC, Faculty Engineering Kamphaengsaen, Center Excellent Agriculture & Food Machinery, Kamphaengsaen Campus, Nakhon Pathom 73140, Thailand.
From the August 30, 2010, Prepared Foods E-dition